Brown Rice and Quinoa Breakfast Bibimbap
The porridge base of this is made somewhat like a congee, with toppings inspired by the Korean favourite Bibimbap. If you’re a fan of spicy food, try stirring through a little of the gochujang dressing – it’ll give you a nice little kick no matter what time of day.
Ingredients
For the porridge:
2 cloves garlic, peeled and finely chopped
2x2cm piece ginger, peeled and finely chopped
⅔ cup brown sushi rice, washed
⅓ cup Kiwi quinoa, washed
500ml vegetable stock
1½ cups water
2 tsp doenjang (Korean soybean paste – or use miso paste)
For the topping:
A handful of oyster mushrooms
A handful of shiitake mushrooms
2 tsp sesame oil
2 tsp soy sauce
1 cup baby spinach leaves
4 eggs
¼ cup kimchi
¼ cup toasted sesame seeds
For the Gochujang dressing:
2 Tbsp gochujang paste
2 tsp sesame oil
2 tsp apple cider vinegar
1 tsp brown sugar
1 tsp soy sauce
Method
In a medium pot with lid, heat 1 tsp vegetable oil and sauté garlic and ginger for a few minutes until fragrant. Add the rice, quinoa, stock, and water and bring to a boil, stir in doenjang, then reduce the heat and simmer for 45 mins to an hour, depending on how soft you prefer the porridge
When the porridge is nearly ready, prepare the toppings. Brush any dirt from the mushrooms, and remove any tough ends of the stalk from oyster mushrooms. If the oyster mushrooms are large, slice them in half. Slice shiitake mushrooms into thin slices. In a frying pan heat 1 tsp vegetable oil and 1 tsp sesame oil, add mushrooms and sauté for a few mins until tender, then add soy sauce and stir through. Remove from heat
Place spinach in a bowl and pour over boiling water to cover. Sit for a few mins then drain and gently squeeze out liquid. Stir in pinch salt, 1 tsp sesame oil
In a non-stick pan, fry the eggs sunny side up. Make the gochujang dressing by combining the ingredients in a small bowl
Spoon the porridge into bowls and top each with mushrooms, spinach, a spoonful of kimchi, a fried egg, and some toasted sesame seeds. Drizzle over the gochujang dressing, if using, or alternatively drizzle over each bowl a tsp each sesame oil and soy sauce to season