GRILLED SUMMER VEGETABLE BIBIMBAP

Grilled Summer Vegetable Bibimbap image

Flame-kissed vegetables-bell peppers, cabbage, mushrooms and zucchini-are the stars of this meat-free crispy rice bowl. They're basted with a sesame-soy-and-gochujang sauce until tender while cucumbers pickle in rice vinegar and sesame oil. Top with fried eggs, drizzle with more gochujang sauce and dinner is served.

Provided by Rick Martinez

Time 35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/2 cup vegetable oil, plus more for the grill grates
3 tablespoons gochujang
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds, plus more for serving
1 tablespoon honey
3 garlic cloves, finely grated
1 medium Kirby cucumber, halved and thinly sliced
1/2 teaspoon sugar
Kosher salt
1 pound large mushrooms, such as cremini, portobello or shiitake (stems removed if using shiitake)
3 large red bell peppers, quartered
1/2 medium head green cabbage, cored and halved
1 large zucchini, cut on the bias into 1/2-inch slices
6 scallions, root ends trimmed
4 large eggs
6 cups cooked white rice (from 3 cups uncooked)

Steps:

Prepare a grill or grill pan for medium-high heat. Clean and oil the grill grates or grill pan.
Whisk together the gochujang, soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, honey and half of the grated garlic in a medium bowl until combined. Reserve 3 tablespoons of the gochujang sauce for serving and set aside; the remaining sauce will be used to baste the vegetables while grilling.
Toss the cucumbers in a small bowl with the sugar and the remaining 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and half of the grated garlic; season with salt. Set aside.
Grill the mushrooms, bell peppers, cabbage, zucchini and scallions on one side of the grill (reserving enough space for a skillet), turning and basting often with the gochujang sauce, until browned and tender, about 3 to 5 minutes per side. If using a grill pan, work in batches. Transfer to a cutting board and cut the cabbage, mushrooms and peppers into thin strips; transfer to a sheet tray, separating by individual vegetable if desired.
Meanwhile, prepare the eggs and crispy rice. Heat 4 tablespoons oil in a large grill-safe skillet (cast iron or stainless steel) on the other side of the grill and increase to high (or use the stove). Crack the eggs into the skillet, leaving space around each one, and cook until the whites are set and the edges are crisp, about 4 minutes; season with salt. Transfer to a plate.
Heat the remaining 4 tablespoons oil in the same skillet. Add the rice, patting it down into an even layer and breaking up any clumps, and fry, undisturbed, until the underside is golden brown and crispy, about 5 minutes; season with salt. Flip to cook the other side (it's OK if it breaks up on you) until crisp and light brown, about 3 minutes. Divide among serving plates. Top with the grilled vegetables, pickles and fried eggs. Drizzle with reserved 3 tablespoons gochujang sauce as desired.