"Kimchi Bokkeumbap" in Korean, but with quinoa instead of rice, plus a generous portion of mushrooms. This Stir-Fried Quinoa with Kimchi and Mushrooms is an easy, quick, and very healthy dish to prepare.
300genoki, white beech, or similar small mushrooms
1bunch spring onions~10
4eggs
1tspfreshly ground black pepper
2Tbspgochujang paste optional, if you like it a little more spicy
3slicespancettaoptional, if not vegetarian
Instructions
Cook the quinoa in the 2 cups of water. I use a rice cooker. So easy.
Clean, trim, and chop the spring onions.
Trim the base from the enoki mushrooms.
Drain the juice from the kimchi and reserve. Chop up the kimchi into bite sized pieces.
In a large pan/wok heat 1 Tbsp olive oil. When hot, add 20 g butter. Add the mushrooms and sauté until starting to brown.
Add the chopped kimchi and sauté for 5 to 10 minutes. Add 3 Tbsp kimchi juice while cooking. More if it starts to stick to the bottom of the pan/wok.
If you like it a bit more spicy, add the gochujang paste.
Add the cooked quinoa and black pepper.
Stir fry until you get your desired degree of dryness/crispiness.
Check and adjust seasoning if necessary. Because of the salt in the kimchi, it shouldn’t need any more.
Cook each egg over a low heat, in 5 g butter each. We are essentially poaching the egg in butter. Decadent but delicious.
Reserve some of the chopped spring onion to add as a garnish, and stir the rest into the kimchi fried quinoa.
Add a serving of the kimchi fried quinoa to a plate, top with an egg, and sprinkle over some spring onions.
Notes
Non-vegetarian option: Cook 3 or 4 slices of pancetta or prosciutto in the olive oil before adding the butter and mushrooms. Set aside the pancetta and continue as above. Cut up the pancetta slices into 10cm sq pieces. Add back to the pan when adding the kimchi.