Bibimbap-Inspired Veggie Bowls

• servings: 4 servings
• total time: 1 hour 20 minutes

Ingredients

1 cup rice vinegar plus 2 tablespoons, divided

1 medium Persian cucumber, cut into matchsticks (about ¾ cup)

¾ cup shredded red cabbage

¾ cup matchstick carrots

½ cup mayonnaise

2 tablespoons gochujang

1 teaspoon toasted sesame oil plus 2 tablespoons, divided

4 cloves garlic, minced, divided

3 tablespoons canola oil, divided

8 ounces shiitake mushrooms, stemmed and thinly sliced (about 3½ cups)

1 (10-ounce) package baby spinach

1 tablespoon reduced-sodium soy sauce

¼ teaspoon salt, divided

4 large eggs

2⅔ cups cooked long-grain brown rice

1⅓ cups frozen shelled edamame, cooked according to package directions

Thinly sliced scallions for garnish (optional)

Sesame seeds for garnish (optional)

Directions

Combine 1 cup vinegar, cucumber matchsticks and ¾ cup each cabbage and carrots in a medium bowl, pressing down to fully submerge the vegetables. Cover and refrigerate for at least 30 minutes and up to 1 week; strain and discard the liquid.

Meanwhile, whisk ½ cup mayonnaise, 2 tablespoons gochujang, 1 tablespoon vinegar, 1 teaspoon sesame oil and 1 minced garlic clove together in a small bowl until evenly combined. Cover and refrigerate until ready to use, up to 4 days.

Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until browned, about 7 minutes. Add the remaining 3 minced garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Gradually add 10 ounces spinach, stirring constantly; cook, stirring constantly, until wilted, about 3 minutes. Transfer the mushroom mixture to a medium heatproof bowl; stir in 1 tablespoon soy sauce, ⅛ teaspoon salt and the remaining 2 tablespoons sesame oil and 1 tablespoon vinegar until evenly coated. Wipe the skillet clean.

Heat the remaining 1 tablespoon canola oil in the skillet over medium-low heat. Carefully crack 4 eggs into the pan, leaving space between them. Sprinkle the eggs with the remaining ⅛ teaspoon salt. Cover and cook until the whites are beginning to set, about 2 minutes. Uncover and cook until the whites are completely set and the yolks are still runny, about 1 minute, 30 seconds.

Divide 2⅔ cups rice among 4 bowls. Top with 1⅓ cups edamame, pickled vegetables, mushroom mixture and eggs; drizzle with the mayonnaise mixture. Garnish with scallions and/or sesame seeds, if desired.

Nutrition

• Calories: 673 kcal
• Total Fat: 48 g
• Saturated Fat: 7 g
• Unsaturated Fat: 39 g
• Trans Fat: 0 g
• Cholesterol: 199 mg
• Sodium: 731 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 8 g
• Total Sugars: 8 g
• Protein: 16 g