Vegetable Bibimbap with Nurungji

Name: Vegetable Bibimbap with Nurungji
Total time: 120 min
Yield: 6
Cuisine: Korean
Ingredients: 1 cup Apple Cider Vinegar (1 cup cider vinegar); 3 tbsp Granulated Sugar (2 tablespoons sugar + 1 teaspoon sugar + 1 tablespoon sugar); 2 ¼ tsp Table Salt (1 1/2 teaspoons salt + 3/4 teaspoon salt); 1 piece Cucumber (1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias); 4 oz Bean Sprouts (4 ounces (2 cups) bean sprouts); ¼ cup Gochujang (1/4 cup gochujang); 3 tbsp Water (3 tablespoons water + 2 1/2 cups water + 1/2 cup water); 3 tbsp Sesame Oil (2 tablespoons toasted sesame oil + 1 tablespoon toasted sesame oil); 2 ½ cup Short-Grain Rice (2 1/2 cups short-grain white rice); 3 pieces Scallion (3 scallions, minced); 3 tbsp Soy Sauce (3 tablespoons soy sauce); 3 pieces Garlic (3 garlic cloves, minced); 3 tbsp Vegetable Oil (1 tablespoon vegetable oil + 2 tablespoons plus 2 teaspoons vegetable oil); 3 cup Carrot (3 carrots, peeled and shredded (2 cups)); 8 oz Mushrooms, Shiitake (8 ounces shiitake mushrooms, stemmed, caps sliced thin); 1 piece Curly-Leaf Spinach (1 (10-ounce) bag curly-leaf spinach, stemmed and chopped coarse); 4 pieces Egg (4 large eggs)

Vegetable Bibimbap with Nurungji - Main Courses (Korean)

120 minKorean

Servings6

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Vegetarian
Dairy Free
Pescatarian

Ingredients

For 6 servings

Apple Cider Vinegar1 cup · 1 cup cider vinegar
Granulated Sugar3 tbsp · 2 tablespoons sugar + 1 teaspoon sugar + 1 tablespoon sugar
Table Salt2 ¼ tsp · 1 1/2 teaspoons salt + 3/4 teaspoon salt
Cucumber1 piece · 1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
Bean Sprouts4 oz · 4 ounces (2 cups) bean sprouts
Gochujang¼ cup · 1/4 cup gochujang
Water3 tbsp · 3 tablespoons water + 2 1/2 cups water + 1/2 cup water
Sesame Oil3 tbsp · 2 tablespoons toasted sesame oil + 1 tablespoon toasted sesame oil
Short-Grain Rice2 ½ cup · 2 1/2 cups short-grain white rice
Scallion3 pieces · 3 scallions, minced
Soy Sauce3 tbsp · 3 tablespoons soy sauce
Garlic3 pieces · 3 garlic cloves, minced
Vegetable Oil3 tbsp · 1 tablespoon vegetable oil + 2 tablespoons plus 2 teaspoons vegetable oil
Carrot3 cup · 3 carrots, peeled and shredded (2 cups)
Mushrooms, Shiitake8 oz · 8 ounces shiitake mushrooms, stemmed, caps sliced thin
Curly-Leaf Spinach1 piece · 1 (10-ounce) bag curly-leaf spinach, stemmed and chopped coarse
Egg4 pieces · 4 large eggs

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Steps

1FOR THE PICKLES:
2Whisk vinegar, sugar, and salt together in medium bowl. Add cucumber and bean sprouts and toss to combine. Gently press on vegetables to submerge. Cover and refrigerate for at least 30 minutes or up to 24 hours.
3FOR THE CHILE SAUCE:
4Whisk gochujang, water, oil, and sugar together in small bowl. Cover and set aside.
5FOR THE RICE:
6Bring rice, water, and salt to boil in medium saucepan over high heat. Cover, reduce heat to low, and cook for 7 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
7FOR THE VEGETABLES:
8While rice cooks, stir together water, scallions, soy sauce, garlic, and sugar. Heat 1 teaspoon oil in Dutch oven over high heat until shimmering. Add carrots and stir until coated. Add 1/3 cup scallion mixture and cook, stirring frequently, until carrots are slightly softened and moisture has evaporated, 1 to 2 minutes. Using slotted spoon, transfer carrots to small bowl.
9Heat 1 teaspoon oil in now-empty pot until shimmering. Add mushrooms and stir until coated with oil. Add 1/3 cup scallion mixture and cook, stirring frequently, until mushrooms are tender and moisture has evaporated, 3 to 4 minutes. Using slotted spoon, transfer mushrooms to second small bowl.
10Heat remaining 1 teaspoon oil in now-empty pot until shimmering. Add spinach and remaining 1/3 cup scallion mixture and stir to coat spinach. Cook, stirring frequently, until spinach is completely wilted but still bright green, 1 to 2 minutes. Using slotted spoon, transfer spinach to third small bowl. Discard any remaining liquid and wipe out pot with paper towel.
11FOR THE BIBIMBAP:
12Heat 2 tablespoons vegetable oil and sesame oil in now-empty pot over high heat until shimmering. Carefully add cooked rice and gently press into even layer. Cook, without stirring, until rice begins to form crust on bottom of pot, about 2 minutes. Using slotted spoon, transfer carrots, spinach, and mushrooms to pot and arrange in piles that cover surface of rice. Reduce heat to low.
13While crust forms, heat remaining 2 teaspoons vegetable oil in 10-inch nonstick skillet over low heat for 5 minutes. Crack eggs into small bowl. Pour eggs into skillet; cover and cook (about 2 minutes for runny yolks, 2½ minutes for soft but set yolks, and 3 minutes for firmly set yolks). Slide eggs onto vegetables in pot.
14Drizzle 2 tablespoons chile sauce over eggs. Without disturbing crust, use wooden spoon to stir rice, vegetables, and eggs until combined. Just before serving, scrape large pieces of crust from bottom of pot and stir into rice. Serve in individual bowls, passing pickles and extra chile sauce separately.