[4] servings
[2] Persian cucumbers (optional) slice thinly massage in bowl; pour off liquid combine, season to taste arrange in piles on rice, drizzle with sauce, top with scallion
[1] pinch salt
[1] splash rice vinegar*
[4] scallions remove roots; slice thinly crosswise; reserve tops for garnish cook until starting to soften, 3 min. scrape into large bowl mix well until no lumps remain combine in skillet; cook until deeply browned underneath, 6–8 min. divide in bowls, set aside
[2] Tbsp. vegetable oil* heat, medium-high
[2] tsp. toasted sesame oil*
[1000] ml cooked short-grain white or brown rice, chilled overnight
[1.5] tsp. kosher salt
[1] Tbsp. vegetable oil* heat
[140] g frozen peas combine in skillet; cook, medium-high, 1 min. cook, until peas are bright green, 2 min. put in medium bowl, salt
[220] g snow peas or sugar snap peas trim ends, cut in half
[60] ml water
[240] ml pea shoots (tendrils), bean sprouts, watercress, or baby arugula (optional)
[3] tsp. vegetable oil heat, medium-high cook two at a time until setting underneath but whites still clear, 1 min. sprinkle on; cook, basting with oil, 1 min.
[4] large eggs
[1] dash soy sauce
Radish and/or carrot pickles (optional)
scallion tops*
[2] Tbsp. gochujang whisk together, taste for heat
[2] Tbsp. soy sauce
[2] tsp. honey
[4] tsp. toasted sesame oil*
[2] tsp. rice vinegar*
[1]–[2] Tbsp. water