Crispy Rice Bowl With Spring Vegetables

This dish was closely inspired by Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that’s mixed together right before it’s eaten. But even though bibimbap, which has existed for centuries in Korea, is extremely customizable, this recipe isn’t bibimbap exactly: It doesn’t include some of the usual players, like cooked soybean sprouts, blanched spinach, and julienned carrots; it leans heavily into the crispy rice (which is only achieved when bibimbap is made in a stone pot called a dolsot) and takes a shortcut using a nonstick skillet; and the sauce—here, a mixture of gochujang, honey, soy, and rice vinegar—is thinner than the classic.

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