About the Recipe
¼ cup apple cider vinegar
4 tsp. soy sauce or tamari plus 1 Tbsp., divided
2 tsp. honey
2 tsp. Korean chili flakes or mild chili powder, plus more for garnish
1 large clove garlic, grated
¼ cup avocado oil or other neutral oil
1½ cups thinly sliced cucumber
4 large eggs
3 cups cooked red or brown rice, warmed
2 scallions, sliced
4 cups mixed greens
2 medium carrots, thinly sliced lengthwise with a vegetable peeler
4 thinly sliced radishes
Combine vinegar, 4 tsp. soy sauce (or tamari), honey, chili flakes (or powder) and garlic in a medium bowl. Slowly whisk in oil until combined. Set aside ¼ cup of the dressing. Add cucumber to the remaining dressing in the bowl and toss to coat. Set aside to marinate for 15 to 30 minutes.
Meanwhile, heat 3 inches of water in a large pot to a bare simmer (but not boiling). To cook the eggs, crack them one at a time into a small bowl and slowly slip them into the water. (Adjust the heat if the water begins to boil.) Cook until the whites are set and the yolks are still soft, 4 minutes. (Cook 2 minutes longer for harder-set eggs). Remove with a slotted spoon to a clean kitchen towel.
Combine rice, scallions and the remaining 1 Tbsp. soy sauce (or tamari) in a medium bowl. Divide the rice mixture among 4 shallow bowls. Leaving the liquid behind, use a slotted spoon to add the cucumber to the rice. Add greens to the remaining liquid in the bowl and toss to coat. Divide the greens evenly among the bowls along with carrots and radishes.
Top each bowl with a poached egg. Drizzle with the reserved dressing and garnish more chili flakes (or powder), if desired.