Name: Spring Bibimbap
Cuisine: International
Ingredients: 2 bunches Swiss chard (1 to 1 1/2 pounds); 1 big Kirby cucumber or half of a conventional cucumber; 1 medium carrot, peeled; 6 small radishes; 1 tablespoon sugar; 3/4 teaspoon plus 1 pinch of fine sea salt; 2 teaspoons rice vinegar; 1-2 tablespoons neutral-tasting oil; 1-2 teaspoons toasted sesame oil; 1 tablespoon toasted or black sesame seeds; 5 cups cooked white or brown rice, or mixed grains, freshly cooked if skipping the rice crisping step; 2 (2-inch) squares toasted nori; 2 cups chopped Napa Cabbage or Bok Choy; Kimchi, preferably; 1 avocado, peeled and sliced; or Sriracha, for serving

Ingredients

2 bunches Swiss chard (1 to 1 1/2 pounds)

1 big Kirby cucumber or half of a conventional cucumber

1 medium carrot, peeled

6 small radishes

1 tablespoon sugar

3/4 teaspoon plus 1 pinch of fine sea salt

2 teaspoons rice vinegar

1-2 tablespoons neutral-tasting oil

1-2 teaspoons toasted sesame oil

1 tablespoon toasted or black sesame seeds

Method

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1.
Trim the stems from the Swiss chard. Cut or tear the leaves into bite-sized pieces and set aside. Reserve half of stems for another use or discard them. Slice the remaining stems into 2-inch lengths, and then into halves, quarters, or eighths to make uniform matchsticks and transfer them to a medium bowl. Slice the cucumber into 1/2-inch-thick rounds, then stack them up and slice into matchsticks. Slice the carrot into thin (less than 1/4-inch) rounds. Slice the radishes into thinnest possible rounds. Add the vegetables to the bowl with the chard stems. Toss with the sugar and 3/4 teaspoon of the salt and let stand as you prepare the rest of the meal. Just before serving, rinse and drain the veggies, blot dry with a clean towel, and toss with the rice vinegar. Meanwhile, place a skillet over medium heat and add 1 tablespoon neutral-tasting oil. Using tongs, add the Swiss chard leaves in increments, adding more as each batch cooks down. Add a big pinch of salt and cook, stirring frequently with the tongs for 3 to 5 minutes, until wilted and the pan appears mostly dry. Remove from the heat and gather up the greens to one side of the pan with a spatula. Holding the chard in place and gently squeezing, tilt the pan over the sink and pour off any excess liquid. (You can do this in a colander if you're worried about accidently dumping the greens into the sink.) Place the chard in a bowl and stir in 1 teaspoon sesame oil and the sesame seeds. Wipe out the skillet. To make crispy-base bibimbap rice (optional): Just before serving, heat the remaining 1 tablespoon neutral-tasting oil and 1 teaspoon sesame oil in a wide skillet over medium heat. Press the rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. Wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin

Spring Bibimbap

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