Vegetable Bibimbap with Nurungji

Name: Vegetable Bibimbap with Nurungji
Yield: Serves 6
Cuisine: Korean
Ingredients: 1 cup, cider vinegar; 2 tablespoons, sugar; 1 1/2 teaspoons, salt; 1 , cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias; 4 ounces (2 cups), bean sprouts; 1/4 cup, gochujang; 3 tablespoons, water; 2 tablespoons, toasted sesame oil; 1 teaspoon, sugar; 2 1/2 cups, short-grain white rice; 2 1/2 cups, water; 3/4 teaspoon, salt; 1/2 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

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Appears in Cook's Illustrated May/June 2016, America's Test Kitchen TV

Nurungji is the nutty, crunchy rice crust that distinguishes dolsot bibimbap from plain bibimbap. A cast-iron Dutch oven is the key to making family-style bibimbap with plenty of nurungji.

SERVES6

TIME1½ hours, plus 30 minutes chilling

has video

WHY THIS RECIPE WORKS

Bibimbap, an iconic Korean dish with many regional variations, features rice mixed together with various toppings. The combination of the hot stone and a splash of fragrant sesame oil causes the rice to develop a delicious, crunchy crust c...

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