Photography by Angie Norwood Browne
1 bunch scallions, cut into 3-inch lengths, then cut lengthwise
Toasted sesame oil
2 medium carrots, cut into long matchstick pieces
2 medium zucchini, cut into 2-inch sticks
1 bunch shimeji mushrooms
6 ounces baby spinach
8 cups steamed sushi rice
4 large egg yolks
1. Mix the scallions into a bowl of ice water and let stand 15 minutes.
2. Heat a tablespoon of sesame oil in a large heavy skillet and add the carrots. Season with salt and pepper and cook, stirring until soft, about 3-4 minutes. Remove to a large bowl and keep warm. Add another tablespoon of oil to the pan and add the zucchini. Season with salt and pepper and cook, stirring until softened, 2-3 minutes. Remove to the bowl with the carrots. Repeat with the mushrooms and spinach.
3. At the same time, heat another tablespoon of oil in a very large cast-iron or nonstick skillet over medium heat and add the rice. Pat out in an even layer and cook, until rice is golden on the bottom, about 15 minutes.
4. To serve, divide rice among bowls and top with the vegetables and egg yolks. Drain the scallions and sprinkle on top. Sprinkle with sesame seeds and serve with the kimchi and gotchujang sauce.
Recipe and food styling by Jean Galton.