By Nadine Smith

    This combination of ingredients is simple to prepare and a joy to eat.  With the inclusion of quinoa, egg, raw vegetables and seaweed, this soul bowl is high in protein, zinc and iron and quickly puts a pep in your step.

    Serves 4 

    For the Bimibap dressing:

    • 2 tbs Gochujang*
    • 2 tbs tomato sauce
    • 1 tbs soy sauce
    • 1 tsp dijon mustard
    • 1/4 cup maple syrup
    • 1tsp grated ginger
    • 1/2tsp grated garlic
    • 1tsp lime juice

    *Gochujang is a Korean paste made with fermented chillies, glutinous rice and soybeans and can be found in Supermarkets or Asian grocers. 

    In a small bowl combine the dressing ingredients and taste – it should be equally sweet, tart & spice. Set aside.

    To make the soul bowl

    • 3 cups tri-coloured quinoa, steamed then fluffed with a fork and seasoned to taste. Keep warm
    • I whole roasted Chicken, meat shredded, bones discarded
    • 1 carrot, grated
    • 1 cup cabbage, finely shredded 
    • 1 cup fennel bulb, finely shredded
    • 2 spring onions, finely chopped
    • Salt flakes 
    • 1/2 lime, juiced
    • 1 avocado, hulled and cut into quarters
    • 4 eggs
    • 2 tbs Grapeseed oil

    To Serve

    • Coriander sprigs
    • Pickled ginger
    • Kewpie Mayonnaise
    • Roasted Nori Seaweed 
    • Sesame Seeds


    In a shallow bowl, combine the carrot, cabbage, fennel and spring onions. Season with a generous pinch of salt flakes and a squeeze of lime juice. Toss to combine.

    Equally divide the streamed quinoa across 4 individual bowls. Top with the vegetable slaw, chicken pieces, quarter of an avocado, pickled ginger, coriander, nori and a sprinkle of sesame seeds.

    Heat a non-stick pan over a moderately high heat, add the grapeseed oil and fry the eggs to get a lovely crisp outer whilst the yolk stays soft and warm. Top each bowl with a crispy egg and serve immediately alongside the Bimibap sauce and Kewpie mayo.




    Our content is a labour of love, crafted by dedicated volunteers who are passionate about the west. We encourage submissions from our community, particularly stories about your own experiences, family history, local issues, your suburb, community events, local history, human interest stories, food, the arts, and environmental matters. Below are articles created by community contributors. You can find their names in the bylines.

    Your feedback

    Please enter your comment!
    Please enter your name here



    Latest Articles

    Latest edition

    #97 June 2024

    Recent editions


    Become a supporter

    The Westsider is run on the power of volunteers. Your contribution directly contributes to ensuring we can continue serving and celebrating our community.

    Related articles