Summer Vegetable Bibimbap

Ingredients

• • 1/2 cup rice vinegar
• • 3 teaspoons sugar
• • Pinch of salt
• • 1 (4 oz) small carrot (, sliced)
• • 1 English cucumber (, seeds removed and julienned)
• • 1 cup boiled shelled edamame (, thawed if using frozen edamame)
• • 1 tablespoon peanut oil ((or vegetable oi))
• • 2 cloves garlic (, minced)
• • 1 (5 oz) summer squash (, sliced to half-moon shape)
• • 1/2 lb spinach (, cut to 2” (4 cm) pieces)
• • 1 cup cherry tomatoes (, halved)
• • 1/2 teaspoon salt ((or to taste))
• • 1 teaspoon toasted sesame oil
• • 3 to 4 cups steamed rice ((*Footnote 1))
• • 4 large eggs
• • Shredded toasted seaweed ((for garnish))
• • Toasted sesame seeds ((for garnish))
• • 3 tablespoons gochujang
• • 1 tablespoon sesame oil
• • 1 1/2 tablespoons maple syrup ((or sugar))
• • 1 tablespoon rice vinegar
• • 2 teaspoons soy sauce
• • 1 clove garlic (, minced)

Preparation Steps