Bibimbap with Pickled Vegetables | Connecticut Public

Ingredients

• 1 English cucumber, (halved lengthwise and thinly sliced )
• 1 cup red cabbage, (thinly sliced)
• 1 carrot, (shredded or julienned)
• 4 red radishes, (thinly sliced)
• 1 cup apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon kosher salt ((preferably Diamond Crystal) )
• 1/3 cup gochujang ((Korean chili paste))
• 2 tablespoons mirin
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons soy sauce
• 2 garlic cloves, (minced)
• 1 pound fresh spinach
• 1/2 pound soybean sprouts ((optional))
• 1/2 pound shiitake mushrooms, (stems removed, caps sliced )
• Kosher salt ((preferably Diamond Crystal))
• 1 tablespoon vegetable oil
• 4 large eggs
• 4 cups short-grain rice, (hot and cooked )
• Toasted sesame oil for drizzling
• Small strips of seaweed sheets
• 1 teaspoon toasted sesame seeds