Name: Korean Vegetable Rice Bowl
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes 4 (main course) servings
Ingredients: 1 2/3 cups Asian short-grain white or sushi rice; 2 cups water; 1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded; 1/2 pound fresh soybean or mung-bean sprouts, trimmed; 2 large carrots; 1 small zucchini, trimmed; 1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional); 1/4 cup plus 2 teaspoons vegetable oil; 6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups); 6 teaspoons finely chopped garlic (from 4 cloves); 1 1/2 teaspoons salt; 1 1/2 teaspoons Asian sesame oil; 2 teaspoons sesame seeds, toasted and coarsely chopped; 4 large eggs; 4 tablespoons Korean hot-pepper paste (sometimes labeled "gochujang"); 8 (3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors; Accompaniments: packaged cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi; an adjustable-blade slicer fitted with julienne blade

Korean Vegetable Rice BowlRomulo Yanes

Bibimbop

A glorious combination of fresh stir-fried vegetables, each cooked separately to allow its flavors to stay true, is liberally seasoned with garlic and sesame oil. To gild the lily, every serving is topped off with a rich fried egg that gets added just before eating.

Cooks' notes:

·Vegetables can be cooked 1 day ahead and cooled completely, then chilled separately, covered. Bring to room temperature before serving.
·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

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