Bibimbap (Korean beef bowl)

Bibimbap is a Korean beef bowl with rice, marinated beef, an assortment of vegetables like mushrooms and zucchini, and sunny side up eggs.

Ingredients

• 1 cup uncooked white rice
• 10 ounces mushrooms sliced
• 5 ounces carrots sliced
• 1 zucchini sliced
• 3 eggs

Bibimbap (Korean beef bowl)

• 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

Intructions

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 In HERE

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