Crispy Dutch Oven Korean Rice Bowl

Equipment

• Dutch oven
• Stovetop

Ingredients

• 1 cup cider vinegar
• 2 tablespoons sugar
• 1½ teaspoons salt
• 1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
• 4 ounces (2 cups) bean sprouts
• ¼ cup gochujang
• 3 tablespoons water
• 2 tablespoons toasted sesame oil
• 1 teaspoon sugar
• 2½ cups short-grain white rice
• 2½ cups water
• ¾ teaspoon salt
• ½ cup water
• 3 scallions, minced
• 3 tablespoons soy sauce
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 3 carrots, peeled and shredded (2 cups)
• 8 ounces shiitake mushrooms, stemmed, caps sliced thin
• 1 (10-ounce) bag curly-leaf spinach, stemmed and chopped coarse
• 2 tablespoons plus 2 teaspoons vegetable oil
• 1 tablespoon toasted sesame oil
• 4 large eggs
• 2. For the chile sauce: Whisk gochujang, water, oil, and sugar together in small bowl. Cover and set aside.
• 4. For the vegetables: While 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 ⅓ 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.

Instructions

1. 1Heat 1 teaspoon of oil in a pot over medium-high heat until shimmering. Add the mushrooms and toss to coat.
2. 2Pour in 1/3 cup of the scallion mixture. Cook for 3 to 4 minutes, stirring often, until the mushrooms soften and the liquid evaporates. Transfer the mushrooms to a small bowl using a slotted spoon.
3. 3Heat another 1 teaspoon of oil in the empty pot until shimmering. Add the spinach and the remaining scallion mixture, tossing to combine.
4. 4Cook the spinach for 1 to 2 minutes, stirring frequently, until it wilts completely but stays bright green. Transfer to a separate bowl using a slotted spoon, then discard any leftover liquid and wipe the pot clean with a paper towel.
5. 5Heat 2 tablespoons of vegetable oil and the sesame oil in the clean pot over high heat until shimmering. Carefully add the cooked rice, pressing it down gently into a flat layer.
6. 6Let the rice cook undisturbed for about 2 minutes. Resisting the urge to stir is what builds that signature crispy crust on the bottom.
7. 7Arrange the prepared carrots, spinach, and mushrooms in neat piles over the surface of the rice, then reduce the heat to low.
8. 8While the crust forms, heat the remaining 2 teaspoons of vegetable oil in a 10-inch nonstick skillet over low heat for 5 minutes. Pour the eggs into the skillet, cover, and cook for 2 to 3 minutes depending on your preferred yolk doneness.
9. 9Carefully slide the cooked eggs over the vegetables in the pot. Drizzle 2 tablespoons of the chili sauce over the eggs.
10. 10Gently mix the rice, vegetables, and eggs together with a wooden spoon, taking care not to break up the bottom crust. Scrape the large, crispy pieces of rice from the bottom of the pot and fold them into the mixture just before portioning into bowls. Serve with extra chili sauce and pickles on the side.

Recipe Details