Bibimbap Bowl

INSTRUCTIONS

1. For the quick pickled onions: heat rice vinegar, water, sugar, and salt until sugar is dissolved then pour over onions and let cool to room temperature.
2. Meanwhile, heat avocado oil in a large pan over medium heat. Add sliced shiitake mushrooms and sauté until golden, about 10 minutes, stirring occasionally. Set aside.
3. Bring a small pot of water to a boil then add broccoli florets and cook until al dente, 2-3 minutes. Set aside.
4. Assemble the bowls by first dividing the rice between two dishes, then topping each with piles of pickled onion, mushrooms, broccoli, carrots, avocado, cucumber, microgreens, and gimme Seaweed. Top each with a fried egg and serve with Gochujang sauce and kimchi if desired. Enjoy!