Korean: Bibimbap (Mixed Rice Bowl)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

For the rice:

• 1½ cups rice (sushi rice preferred)
• 3 cups water (approx)
• 1 teaspoon salt

For the gochujang sauce:

• 4 tablespoon maple syrup
• 6 tablespoons rice vinegar
• 2 tablespoon sesame oil
• 6 to 8 tablespoons gochujang paste (or to taste)

For the bibimbap:

• 2 oz dried bracken (fiddlehead ferns)
• water
• 4 tablespoons toasted sesame oil, divided
• 1 tablespoon soy sauce
• 1 medium zucchini, cut into matchstick-size pieces
• Salt (to taste)
• 1 cup shredded carrots
• 2 cups shiitake mushrooms, sliced (about 8 oz)
• 2 tablespoons butter
• ½ lb spinach, washed and large stems removed
• Additional selection of banchan (optional)
• Coconut oil (spray preferred)
• 4 sunny side up fried eggs (one for each serving)
• Sesame seeds for garnish (optional)

Procedure:

1. Rehydrate the dried bracken: cover bracken in water and soak overnight in refrigerator
2. Drain away the water, then cook the soaked bracken in fresh boiling water until soft (about 30 minutes)
3. Drain away the cooking water, then rinse the bracken well under cold running water
4. Line up the bracken with flower end on one side; cut into 3-inch strips discarding the harder woody ends of the stem
5. Heat 1 tablespoon sesame oil in a skillet, add bracken and saute for a few minutes; transfer cooked bracken to a bowl and stir in the soy sauce; set aside
6. Heat another tablespoon of sesame oil in a skillet, add zucchini sticks and saute for a few minutes; season with salt and transfer to a bowl; set aside
7. Heat another tablespoon of sesame oil in a skillet, add shredded carrots and saute for a few minutes; season with salt and transfer to a bowl; set aside
8. Melt the butter in a skillet, add sliced mushrooms and saute for a few minutes; season with salt and transfer to a bowl; set aside
9. Add spinach to a large soup pot; add about ¼ cup of water; cover and steam until wilted (about 2 to 3 minutes)
10. Drain the spinach in a colander (optional: shock spinach in ice bath to retain color, then drain again)
11. Squeeze spinach until dry, chop loosely, then transfer to a mixing bowl; mix in 1 tablespoon sesame oil and set aside
12. Crisp the rice: heat oil in a large cast-iron or nonstick skillet over medium heat; add rice and pat out in an even layer; cover and cook until rice is golden and crisp on bottom, about 15 minutes (do not stir)
13. Divide rice among bowls, top each bowl with a selection of veggies and one fried egg
14. Garnish with sesame seeds (optional)
15. Serve with dipping sauce on the side

Note: If protein is also desired, pan-fried tofu or cooked thinly sliced beef can also be added as a toppings