Korean Rice Bowl

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. 1Warm 1 teaspoon of oil in a pot over medium-high heat until it shimmers, then toss in the mushrooms to coat them evenly.
2. 2Pour in 1/3 cup of the scallion mixture and cook for 3 to 4 minutes, stirring often, until the mushrooms soften and the liquid cooks away.
3. 3Remove the mushrooms with a slotted spoon and place them into a small bowl.
4. 4Warm another 1 teaspoon of oil in the empty pot until shimmering, then add the spinach and the rest of the scallion mixture, tossing to combine.
5. 5Cook the spinach for 1 to 2 minutes, stirring frequently, until it wilts completely but retains a bright green color, then transfer it to a separate bowl using a slotted spoon.
6. 6Pour out any leftover liquid from the pot and wipe the inside clean with a paper towel.
7. 7Warm 2 tablespoons of vegetable oil and the sesame oil in the clean pot over high heat until shimmering, then carefully add the cooked rice, pressing it down gently into a flat layer.
8. 8Let the rice cook undisturbed for about 2 minutes to develop a crispy crust on the bottom.
9. 9Arrange the prepared carrots, spinach, and mushrooms in neat piles over the surface of the rice using a slotted spoon, then turn the heat down to low.
10. 10Warm the remaining 2 teaspoons of vegetable oil in a 10-inch nonstick skillet over low heat for 5 minutes, and crack the eggs into a small bowl.
11. 11Pour the eggs into the skillet, cover, and cook for 2 to 3 minutes depending on your preferred yolk doneness, then carefully slide the cooked eggs over the vegetables in the pot.
12. 12Spoon 2 tablespoons of the chili sauce over the eggs, then gently mix the rice, vegetables, and eggs together with a wooden spoon, taking care not to break up the bottom crust.
13. 13Scrape the large, crispy pieces of rice from the bottom of the pot and fold them into the mixture just before portioning into individual bowls, serving with extra chili sauce and pickles on the side.
14. 14Prepare the pickles, chili sauce, and vegetables ahead of time to streamline the cooking process.
15. 15Cook the rice and eggs on the day you plan to eat to ensure the best texture and flavor.
16. 16Store any leftover pickles and chili sauce in the refrigerator to use as condiments for other meals.

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