Roasted Vegetable Bibimbap - The SimulaFunIst

![[Image 1.png]] Roasted Vegetable Bibimbap MARTHA ROSE SHULMAN TIME 1 hour YIELD 4 servings ![[Image 7.jpeg]] Andrew Scrivani for The New York Times The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors. In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil. Mr. Volger crisps cooked rice in a skillet to get the characteristic crunch of bibimbap; if you want to skip that step, be sure to use freshly cooked rice instead. view this recipe on <a href="http://cooking.nytimes.com/recipes/1018011-roasted-vegetable-bibimbap?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">NYTCooking.com</a> INGREDIENTS 1 small or 1/2 large butternut squash, peeled - Neutral oil, such as canola or grapeseed oil - 2 tablespoons soy sauce - 1 tablespoon brown sugar - 2 teaspoons gochujang (Korean fermented chile paste) or sambal oelek, more for serving - 8 ounces shiitake mushrooms, stemmed, caps cut in half if large - 1 generous bunch broccoli rabe, thick bottom stems trimmed and discarded - 1 teaspoon toasted sesame oil (optional) - 5 cups white or brown rice, or mixed grains (see note) - 4 eggs - 1 cup sprouts or shoots, such as broccoli sprouts, mung bean sprouts or sunflower shoots, for garnish - cup quick cucumber pickles, for garnish (optional; <a href="http://cooking.nytimes.com/recipes/1018012-quick-pickles" rel="noopener" class="external-link" target="_blank" style="font-family:Verdana-Bold;font-size:14pt;color:#dca0dff;">see recipe</a>) - Lime wedges, for garnish PREPARATION Step 1 Heat oven to 400 degrees. Cut the squash crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick. Step 2 Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar and gochujang or sambal oelek. Step 3 Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they’re evenly coated. Step 4 Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken, and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer (for a total of 25 to 30 minutes), until caramelized and tender. Cover the roasted vegetables with foil to keep them warm until ready to serve. Step 5 If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.) Step 6 While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs. Step 7 To serve, use a spatula to scoop out rice and divide it among 4 bowls, ensuring that everyone gets some of the crispy part. Top with vegetables, including any marinade left on the baking sheets, and place 1 fried egg on top of vegetables in each bowl. Garnish with sprouts or shoots, pickles (if using) and lime. Serve immediately, passing gochujang or sambal oelek at the table. - If you plan to crisp the rice in Step 5, your rice can be up to 3 days old. If you plan to skip Step 5, use freshly cooked rice instead. Adapted from "Bowl," by Lukas Volger (Houghton Mifflin Harcourt, 2016)