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Quinoa, scrambled egg whites, watercress, pickled cucumber, bean sprouts, and kimchi in rice paper wrappers. Meatless but packed with protein and fiber. Oh, so good!
This idea had been in my mind for a while and would not just go away, so I decided to blog about it. As soon as I discovered quinoa and its benefits, I thought of substituting rice in Bibimbap recipe with quinoa and eggs whites instead of whole eggs, omit the meat and wrap them with rice paper. I can make them ahead of time, cover with damp cloth and just grab one whenever I get hungry. But, I dismissed the idea because I didn’t feel like making them at that time. However, I am constantly reminded of it that I finally made them today. A perfect, healthy “grab-and-go” food. These healthier version of Bibimbap is sure a crowd pleaser among Asians and a new favorite to vegetarians. 🙂
You can omit the kimchi if you don’t like it spicy. The good thing about kimchi is you can store it in the fridge for a very long time. As for the other ingredients, I have some leftover rice paper wrappers that’s taking up space in my pantry and I really don’t want to keep them for a very long time. I didn’t add any red pepper paste simply because I didn’t have any, but still tasted good without it. The seasonings in watercress, pickled cucumber, kimchi, and eggs were sufficient for me, but you can add the paste if you prefer or serve it on the side. You can either have them as an appetizer, lunch, snack, or if you are adventurous like me, you can have them for breakfast as well. 🙂
A good variation for meat lovers is to add beef cooked in bulgogi sauce or chicken, tofu, and shrimp for seafood bibimbap. 🙂
- 3 egg whites, scrambled
- olive oil
- 1 bunch of watercress
- Sesame oil
- Cooked quinoa
- Sesame seeds
- salt to taste
- store-bought pickled cucumber
- prepared bean sprouts
- prepared Kimchi
- Rice paper
- A bowl (large enough to fit the rice paper wrappers) of warm water
- Red pepper paste (available at Asian food markets)
- Heat skillet over medium heat and coat with Sesame oil when hot. Add the watercress and stir-fry until somewhat wilted. Season with salt and sprinkle with Sesame seeds. Remove and set aside.
- In a separate skillet over medium heat, cook the eggs using the olive oil and season with salt. Remove and set aside.
- Make the Bi Bim Bap rolls.
- Working one at a time, moisten rice paper by dipping it in warm water. Remove and place in a clean surface or a cutting board.
- Fill and layer the quinoa, eggs, watercress, cucumber, bean sprouts, kimchi and red pepper paste.
- Fold the rice paper wrapper over and roll once. Fold both sides and roll all the way. Lightly press down to seal the roll.
- Cut in half or as is. Share and enjoy! 🙂