Korean Vegetable-Rice Bowls

Name: Korean Vegetable-Rice Bowls
Yield: Makes 4 servings
Cuisine: Korean
Ingredients: Bean sprouts, 2 cups (2 oz/60 g); Toasted sesame oil and rice vinegar, 2 teaspoons each; Gochujang or Sriracha sauce, for serving; Nori seaweed, 1 sheet, cut with scissors into thin strips; Warm Steamed short-grain rice, such as CalRose, 8 cups (40 oz/1.25 kg); Large eggs, 4; Large carrots, 2, peeled and cut into matchsticks; Baby spinach, 10 oz (315 g); Sesame seeds, 2 teaspoons, toasted; Canola oil, 1½ teaspoons; Napa cabbage kimchi, 1¼ cups (5 oz/155 g); Soy sauce, 2 teaspoons; Large cucumber, 1, halved lengthwise and seeded; Sea salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

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

Asia
Korea
Dinner
Summer
Vegetarian

Method

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