bibimbap | korean beef bowl | korean rice bowl | bibimbap sauce | bibimbap bowl | how to eat bibimbap | korean beef marinade | easy recipe | asian beef | asian bowl | spicy | sponsored #riceonthego via @savory_tooth
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
- 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.
- Cook the rice: Cook rice according to package instructions. Distribute the rice among 3 serving bowls.
- 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.
- 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.