BIBIMBAP (KOREAN BEEF BOWL)

Ingredients
1 cup uncooked white rice
10 ounces mushrooms sliced
5 ounces carrots sliced
1 zucchini sliced
3 eggs
3 tablespoons gochujang
3/4 teaspoon black sesame seeds
For the steak marinade:
3/4 pound flank steak thinly sliced
2 tablespoons soy sauce
1 tablespoon corn starch

Instructions

1. Make the marinade: Rub corn starch onto sliced flank steak in a bowl. Drizzle soy sauce over the steak. Let sit in the refrigerator for at least 30 minutes.
2. Cook the rice: Cook rice according to package instructions. Distribute the rice among 3 serving bowls.
3. Cook the toppings: Heat a pan over medium heat until hot, a few minutes. Cook each of the vegetable toppings in turn, until they just start to become tender, about 8 minutes for the carrots, 5 minutes for the mushrooms, and 5 minutes for the zucchini. Sear the steak until no longer pink, about 3 minutes. Fry the eggs on one side until the whites are firm but the yolks are still liquid.
4. Assemble the bowls: Distribute the toppings among the serving bowls with rice. Drizzle gochujang over the serving bowls. Sprinkle with black sesame seeds. Serve immediately.

FULL RECIPES

Tweet