Vegetable Bibimbap with Nurungji

Name: Vegetable Bibimbap with Nurungji
Yield: Serves 6
Cuisine: Asia, 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

Main Courses
Asia
Korean
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Vegetables
Eggs
Rice

By Andrea Geary ･ 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.

SERVES 6

TIME 1½ hours, plus 30 minutes chilling

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