Spicy Bibimbap Oatmeal

Sick of the same old breakfast? Bland old cereal and fruit not doing it for you anymore? Well, today I’m here to spice up your morning routine… literally. Presenting your new favorite way to start the way: bibimbap oatmeal!

The idea for this glorious creation came together last week when I was trying out a new condiment, Gochujang, or Korean Hot Pepper Paste, from CJ Foods. I love anything spicy and/or Asian, so I was curious to see how this product stacked up to beloved old standbys like Sriracha. I gave myself a little taste test and determined that the Gochujang has a bit of a slower, more controlled savory burn that builds up after you eat it, while Sriracha is a bit more of a bright, immediate in-your-face kind of spice. Both are fantastic—and in my opinion, crucial—condiments for any home chef.

Anyway! I was thinking, hmm, what creative new dish can I make with my new chili paste? Then it dawned on me… the spicy oatmeal I read about and pinned from HuffPo last week! If it’s good with Sriracha, I bet it’s even better with Gochujang and Sriracha! And that’s how my Bibimbap Oatmeal was brought into this world. I added some complexity to my dish by combining quinoa and oatmeal, but you could easily make it only with oatmeal or only with quinoa. I made my first version with just the grains, seasonings, and egg, but in true bibimbap fashion I encourage you to mix in sautéed seasonal vegetables and/or some thin-sliced meat. Either way, make sure you have that runny yolk on top, because that makes all the difference.

Spicy Bibimbap Oatmeal

1/2c quinoa
1/2c steel-cut oats (not instant)
1-2tbsp Gochujang
2 cloves garlic, minced
1/4 onion, chopped
1/2tbsp soy sauce (going with the Korean theme, you could even pick up some CJ Korean style soy sauce!)
1tsp fish sauce
1tbsp sesame oil
2 eggs
Sriracha to taste

In a small skillet, sauté your garlic and onions with a bit of oil and set aside.

Cover your quinoa with a cup of water and bring to a boil. Turn the pot down to a simmer and cook as usual. When the quinoa is about 5 minutes away from being fully cooked, add the dry oatmeal (and perhaps a bit more water, depending on how much is absorbed by the quinoa; I was not super precise about this part but I figure we all know how to cook oatmeal, right?)

Stir in the onions and garlic, then add the soy, fish sauce, and sesame oil. Stir in a tablespoon of Gochujang and taste; if you want more spice, add another spoonful. Once everything is mixed together and the spice level is to your liking, dole out a generous scoop of the oatmeal onto your favorite breakfast plate or bowl.

Cook your eggs over easy, just until the whites have set. Gently slide the eggs on top of the oatmeal, and top them with a drizzle of Sriracha. Cut into the rich yolk, let it meld into your spicy savory oats and quinoa, and enjoy!

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