I also used pre-shredded carrots. I subbed zucchini for the cucumbers, just personal preference. (cooked cucs? Yuck.) I used 2 cloves of garlic and some fresh ginger too and find it very flavorful. I am eating this for the 3rd night in a row and am looking forward to eating it again tomorrow night.

This recipe was super disappointing; there just wasn't any flavor. I kept adding soy and sriracha thinking there wasn't enough, but then it just tasted like soy and sriracha. The vegetables were tasteless. I wouldn't make it again.

This was a really different but tasty version of a Korean classic. Tastes more like a summer salad mixed with rice, but in a delicious, Asian way. I would recommend adding matchstick strips of nori or Korean 'gim' (dried seaweed laver). They really bring out the flavor of the sauce and the vegetables.

I left out the cucumber because my husband hates it. I think I'll use more vegetables, especially the spinach next time. But it was really good and fairly easy.

This is so delicious and easy to make. I didn't have long grain rice on hand so I used basmati rice instead but was still wonderful.

I'm so surprised that this hasn't been reviewed more! I enjoy ordering these at my local Korean restaurant and this is just as good - if not better - than the restaurant's. Two small changes...I served with brown rice and also served it with a side of sweet chili sauce. My other half doesn't like a lot of spicy things, but he can handle sweet! This is overall a winner and I would make this again. Ladies don't be afraid to make this, especially the vegetarians out there!

Amazing flavors. A lot of chopping. I cheated with a bag of pre-shredded carrots. I made less rice. I also added more garlic and scallion and just steamed some baby spinach in a zip and steam bag.