Korean Rice Bowl (Dolsot Bibimbap)

americastestkitchen.com

John Riley

America's Test Kitchen

subheading: Pickles:

1 cup cider vinegar

2 tablespoons sugar

1 ½ teaspoons salt

1 cucumber , peeled, quartered lengthwise, seeded, and sliced thin on bias

4 ounces (2 cups) bean sprouts

subheading: Chile Sauce:

¼ cup gochujang

3 tablespoons water

2 tablespoons toasted sesame oil

1 teaspoon sugar

subheading: Rice:

2 ½ cups short-grain white rice

2 ½ cups water

¾ teaspoon salt

subheading: Vegetables:

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

subheading: Bibimbap:

2 tablespoons plus 2 teaspoons vegetable oil

1 tablespoon toasted sesame oil

4 large eggs

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