From the recipe author: Bibimbap is one of Korea’s representative rice dishes and a staple of Korean cuisine. It usually consists of steamed rice topped with seasoned veggies, sliced meat, and an egg yolk with chili pepper paste. It is usually served in a super hot heavy stone bowl. When you start to eat, you mix everything together and you can hear the rice and other ingredients sizzling. For my seasonal take on bibimbap, I used plenty of summer vegetables such as cucumber, summer squash, spinach, carrot and tomato. It is also served in a regular bowl instead of the hot stone bowl, which makes it much nicer on a warm day.

To make the quick pickles

1. In a small pot, combine the rice vinegar, sugar, and salt. Heat over medium heat until the brine reaches a boil. Whisk to make sure the sugar dissolves thoroughly. When done, transfer the pickling brine to an airtight storage container or a medium-sized bowl to cool.
2. Once the pickling brine is mostly cooled, combine 1 tablespoon of brine and the cucumber in a small bowl. In a separate bowl, combine 1 tablespoon of brine and the tomato (see notes). Mix well separately. Add the rest of the brine to the carrot in a separate container.
3. Let quick pickles marinate for 20 minutes while preparing the rest of the ingredients. After pickling is complete, drain the liquid from the carrots.

To make the vegetables and eggs

1. Heat 1/2 tablespoon of the peanut oil in a medium-sized pan over medium-high heat until hot. Add half of the garlic and stir a few times to release the fragrance.
2. Add the summer squash to the pan and stir a few times to coat well with the oil. Add 1/4 teaspoon teaspoon of salt. Stir until softened. Drizzle with 1/2 teaspoon sesame oil. Mix well and transfer to a plate to cool.
3. Cook the spinach the same way as the summer squash. Transfer to a plate to cool.
4. Fry the eggs in the same pan until sunny side up or over easy, according to your preference.

To make the sauce

1. Combine all the sauce ingredients in a small bowl and stir to mix well (see notes).

To assemble the bibimbap

1. Divide the rice into three or four serving bowls. Add the quick pickles, cooked vegetables, edamame, and an egg on top of each bowl. Add a spoonful of sauce and garnish each bowl with seaweed and sesame seeds. Serve with soy sauce or salt, and extra sauce on the side to allow adjusting for taste.
2. Once served, mix everything together and enjoy!

Farm Team Tips

This recipe makes 3 full servings of bibimbap or 4 smaller servings, depending on the size of your bowls and amount of rice used.

For a milder flavor, use 2 tablespoons of gochujang in your bibimbap sauce rather than 3 for less spice.

Adding a small amount of pickling brine to the tomatoes and cucumbers before pickling your carrots gives each vegetable a bright, refreshing flavor while making use of the simple brine.