Korean-Inspired Brisket Bibimbap Bowls with Quick-Pickled Vegetables and Gochujang Glaze

Rinse 1.5 cups jasmine rice under cold water until clear. Combine with 2.25 cups water in a medium pot. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.

While rice cooks, thinly slice 1 English cucumber into rounds. In a small bowl, toss the cucumber with 2 tbsp rice vinegar and a pinch of salt. Set aside to quick-pickle.

Peel and julienne 2 large carrots. Clean 8 oz shiitake mushrooms and slice them into thin strips. Mince 4 cloves of garlic and thinly slice 3 stalks of green onions.

Heat 1 tsp neutral oil in a large skillet over medium-high heat. Add the julienned carrots and sauté for 2-3 minutes until tender-crisp. Remove and set aside. In the same pan, add another 1 tsp oil and sauté 1 cup bean sprouts for 2 minutes; remove and set aside.

Add 1 tbsp sesame oil to the skillet. Sauté the sliced shiitake mushrooms and half of the minced garlic for 4-5 minutes until the mushrooms are browned. Stir in 1 tbsp soy sauce at the very end, then remove and set aside.

In the same skillet, add 5 oz baby spinach with 1 tsp sesame oil. Sauté for 1-2 minutes until just wilted. Season with a pinch of salt and remove from the pan.

Prepare the glaze by whisking 3 tbsp gochujang paste, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, and the remaining minced garlic in a small bowl.

Slice the 1.5 lbs of leftover brisket into thin, bite-sized strips. Wipe the skillet clean and place over medium heat. Pour in the gochujang glaze and once it begins to bubble, add the brisket slices. Toss for 3-4 minutes until the meat is thoroughly warmed and coated in a sticky, glossy glaze.

Assemble the bowls by placing a portion of rice in each. Arrange the glazed brisket, pickled cucumbers, sautéed carrots, mushrooms, spinach, and bean sprouts in distinct sections on top of the rice.

Garnish each bowl with sliced green onions and 1 tsp sesame seeds before serving.