Korean Vegetable-Rice Bowls

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)

By Ivy Manning

Published 2015

  • About

Called bibimbap, which means “mixed rice” in Korean, this dish uses short-grain rice as a stage for colorful mounds of blanched vegetables and kimchi. A fried egg on top of each bowl provides protein and richness.

Ingredients

  • Large cucumber, 1, halved lengthwise and seeded
  • Sea salt
  • Toasted sesame oil and rice vinegar, 2 teaspoons

Method

  1. Cut the cucumber halves crosswise into ⅛-inch (12-mm) slices and place in a colander. Toss with 1 teaspoon salt and set aside for 10 minutes. Rinse the cucumbers well, gather them in a clean dish towel, and squeeze to extract as much liquid as possible. Transfer to a small bowl and toss with 1 teaspoon of the sesame oil, 1½ teaspoons of the vinegar, and 1 teaspoon of the