Target: 6 × 4 inches · landscape

Korean Bibimbap with Crispy Rice

50 min · 4 servings

Ingredients

□ 4 cups cooked short-grain rice, warm or room temperature

□ 3 tbsp neutral oil, divided

□ 12 oz cremini mushrooms, sliced

□ 3 tbsp gochujang, divided

□ 2 tbsp toasted sesame oil, divided

□ 2 tbsp rice vinegar, divided

□ 5 oz baby spinach

□ 2 medium carrots, cut into thin matchsticks

□ 1 English cucumber, thinly sliced

□ 4 large eggs, toasted sesame seeds, and roasted seaweed sheets

1. Quick-pickle cucumber. Stir gochujang, vinegar, sesame oil, water, and sugar into a spoonable sauce.

2. Glaze browned mushrooms. Season wilted spinach and briefly saute bright sesame carrots; keep components separate.

3. Press rice into an oiled hot skillet and cook undisturbed until golden. Fry eggs until whites set and yolks stay runny.

4. Arrange toppings in wedges over crisp rice, add egg, seaweed, sesame, and sauce. Mix each bowl at the table.

Cook’s note: Use medium heat: nutty aroma and easy release signal a crust; an acrid smell means lower the heat.