Bibimbap Inspired Veggie Bowls

Ingredients

• 1 cup rice vinegar plus 2 tablespoons , divided
• 1 medium Persian cucumber , cut into matchsticks (about ¾ cup )
• ¾ cup shredded red cabbage
• ¾ cup matchstick carrots
• ½ cup mayonnaise
• 2 tablespoons gochujang
• 1 teaspoon toasted sesame oil plus 2 tablespoons , divided
• 4 cloves garlic, minced, divided
• 3 tablespoons neutral oil, such as canola or avocado, divided
• 8 ounces shiitake mushrooms , stemmed and thinly sliced (about 3½ cups )
• 1 (10-ounce) package baby spinach
• 1 tablespoon reduced-sodium soy sauce
• ¼ teaspoon salt , divided
• 4 large eggs
• 2⅔ cups cooked long-grain brown rice
• 1⅓ cups frozen shelled edamame , cooked according to package directions
• Thinly sliced scallions for garnish (optional)
• Sesame seeds for garnish (optional)

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