Korean Vegetable Rice Bowl

Korean Vegetable Rice Bowl
Photo by Romulo Yanes

Ingredients

  • packaged cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi
  • 1 2/3 cups Asian short-grain white or sushi rice
  • 2 cups water
  • 1 ½ teaspoons Asian sesame oil
  • ½ pound fresh soybean or mung-bean sprouts
  • 2 teaspoons sesame seeds, toasted
  • 1 small zucchini
  • + 11 more ingredients
    • 6 teaspoons garlic
    • 1 cup preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi)
    • 4 tablespoons Korean hot-pepper paste (sometimes labeled "gochujang")
    • 1 ½ teaspoons salt
    • 14 teaspoons vegetable oil
    • 1 adjustable-blade slicer fitted with julienne blade
    • 1 10- to 12-ounce bunch flat-leaf spinach
    • 6 ounces fresh shiitake mushrooms
    • 4 large eggs
    • 8 3 1/2 - by 3-inch sheets toasted nori (dried laver, preferably seasoned)
    • 2 large carrots

Wash rice in several changes of cold water until water is almost clear, then drain in a sieve. Bring rice and water (2 cups) to a boil in a 1 1/2- to 2-quart heavy saucepan, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes. Remove ...

View full recipe at Epicurious

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