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.
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