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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.
4
Servings
30 minutes
Ingredients
-
2-3
tablespoons gochujang
-
tablespoon kimchi brine, plus 1 cup cabbage kimchi, drained and chopped
Directions
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01In a small bowl, whisk together the gochujang, kimchi brine, sesame oil and 2 tablespoons water. Measure 2 tablespoons of this mixture into another small bowl and set aside. Into the remaining mixture, whisk in 3 tablespoons water and set near the stovetop for stir-frying.
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