This past weekend the farmers market was full of new fresh local produce including ramp (aka wild leeks), fiddleheads, favabeans and asparagus. I had left some slots open in my meal plan this week to pick up some of the new arrivals to make a dish or two but now that there was so much selection I just could not decide what to get! In the end I decided to get a bit of everything and I was already thinking about what to use them all in on my walk home. Bibimbap is a Korean 'mixed rice' dish where vegetables and meats are served over rice and then all mixed up before eating and it seemed like a great way to enjoy all of springs bounty! Although bibimbap is normally made with rice, I like to make it with quinoa both for the extra nutritional value and because of the great texture that quinoa has. This dish is really easy to make though if you are starting from scratch rather than using leftovers it can take a bit of time to cook all of the vegetables but it is well worth it. Most of the vegetables are steamed or blanched and then optionally sauteed in a bit of oil along with the ramps. This spring bibimbap is finished with a fried egg with a runny yolks and a spicy gochujang sauce.
Although it looks better all nicely and arranged, it tastes much better once all mixed up!
Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps
All of springs best bounty collected into a bowl of quinoa bibimbap along with a fried egg and a spicy chili sauce.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 cup quinoa, rinsed
- 1 3/4 cup water or broth
- 3 teaspoons oil
- 3 ramps, sliced thinly (or 3 cloves garlic, chopped)
- 1 1/2 teaspoon sesame oil
- 1 1/2 teaspoon toasted sesame seeds
- 1/2 pound asparagus, thinly sliced
- 1/2 pound fiddleheads, well rinsed
- 2 packed cups spinach, coarsely chopped
- 1 cup fava beans, shelled
- 1 cup bean sprouts
- 1 cup carrot, julienned
- 4 eggs
- 1/4 cup gochujang sauce
- Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
- Steam the asparagus until crisp-tender, plunge in cold water to stop cooking and set aside.
- Blanch the fiddleheads in boiling water for three minutes and drain. Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the fiddleheads to the pan and saute until the fiddleheads are crisp-tender and bright green, about 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
- Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the spinach to the pan and saute until the spinach has wilted, about 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
- Blanch the fava beans for 30 seconds, plunge into cold water and remove the outer shells. Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the fava beans to the pan and saute until the fava beans are crisp-tender, about 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
- Steam the bean sprouts and carrots until tender-crisp, about 30 seconds and set aside.
- Fry the eggs sunny side up.
- Divide the quinoa, vegetables, eggs and gochujang sauce between 4 bowls and enjoy.
Roasted Butternut Squash, Black Bean and Swiss Chard Quinoa Bibimbap\
Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans