Bibimbap (Korean Seasoned Vegetables & Rice with Spicy Sauce)

Directions

To prepare the daikon:

Peel th slice daikon, thinly slice it and cut them into ⅛ inch sticks.

Add them into a mixing bowl, add 2 teaspoons of each salt and sugar.

Toss until well combined and allow to sit for 10 minutes.

Some liquid will be extracted.

Rinse the radish under the cold water and drain well.

Return them into the bowl and mix well with the seasoning ingredients, and set aside.

To prepare the cucmber:

Cut the cucumber in half lengthwise and slice each half very thin half moon shape.

Add them in a bowl and add 1 teaspoon of salt and allow to sit for 10 minutes.

Rinse under the cold water, drain and squeeze out the excess water.

Heat the vegetable oil in a nonstick skillet over medium heat and stir constantly, stir in salt and sesame seeds, and cook for about 2 minutes.

Remove from heat and set aside.

To prepare the zucchini:

Cut the zucchini into 2-inch logs.

Slice the zucchini into ¼ inch sticks.

Heat vegetable oil over medium heat.

Stir in zucchini and cook for 1 minutes.

Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.

To prepare the mushrooms:

Thinly slice the mushrooms and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes. Set aside.

To serve:

Place rice in the individual serving bowl.

Arrange vegetables on top of the rice.

Top with a fried egg if needed with sauce over each bowl.

Mix well and serve.