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Stir-Fried Zucchini and Kimchi Rice Bowls
Korean bibimbap, a meal-in-a-bowl of rice topped with various vegetables plus meat and/or seafood, then finished with an egg, gave us the idea for these rice bowls. Stir-fried zucchini is tender but almost meaty in texture, and kimchi brings a jolt of spice and garlic. Gochujang, an umami-packed fermented pepper paste and a core ingredient in the Korean kitchen, is a go-to seasoning at Milk Street. It does double duty as the base for the sauce that seasons the zucchini and is drizzled on as a finishing touch. Sticky, pleasantly chewy short-grain rice is best. We like to top each bowl with a runny-yolked fried egg.
tablespoon kimchi brine, plus 1 cup cabbage kimchi, drained and chopped