Vegetarian Bibimbap with Crispy Brown Rice

Directions

Preheat an oven to 250ºF (120°C).

Preheat an electric wok on high heat and warm 1 tsp. of the canola oil. Add the bean sprouts and cook, stirring, until crisp-tender, 1 to 2 minutes. Season lightly with salt. Transfer the bean sprouts to the baking sheet and keep warm in the oven.

Warm 1 Tbs. of the sesame oil in the wok. Add the zucchini and cook, stirring, until translucent, 2 to 3 minutes. Season lightly with salt. Add the zucchini to the baking sheet.

Warm 1 Tbs. of the sesame oil in the wok. Add the carrots and sesame seeds and cook, stirring, until crisp-tender, 3 to 4 minutes. Season lightly with salt. Add the carrots to the baking sheet.

Warm 2 tsp. of the canola oil in the wok. Add the garlic and cook, stirring, for about 30 seconds. Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Season lightly with salt. Add the spinach to the baking sheet.

Warm the remaining 1 Tbs. sesame oil in the wok. Add the mushrooms and sugar and cook, stirring occasionally, until browned, about 5 minutes. Add the soy sauce and simmer until evaporated, about 1 minute. Add the mushrooms to the baking sheet.

Warm 1 tsp. canola oil in the wok. Add 1 cup (5 oz./155 g) of the rice and gently press with a spatula. Cook, without stirring, until the rice is crispy underneath, about 2 minutes. Slide into an individual bowl. Repeat to cook the remaining rice in 3 more batches, using 1 tsp. canola oil per batch.

Top each portion with one-fourth of the vegetables and a fried egg. Sprinkle with green onions and serve immediately with kimchi and gochujang alongside. Serves 4.

Williams Sonoma Test Kitchen