This traditional Korean one-pot meal has it all: crisp and cool veggies, spicy sauce, a luxurious fried egg and just enough meat to fill you up without overdoing it. Kids and adults will have fun making their own personal bowls with all their favorite fixings.
|2 cups rice||1/2 pound crimini (baby Bella) mushrooms|
|1/2 pound flank steak||1/4 cup Sriracha sauce|
|2 tablespoons soy sauce||1/2 cup brown sugar|
|1 tablespoon sesame oil||1 tablespoon rice vinegar|
|1 clove garlic, minced||5 tablespoons canola oil, divided|
|2 carrots||4 large eggs|
Bring 1 quart of water to a boil and add 1 teaspoon kosher salt. Add the rice, cover, and reduce the heat to a simmer. Cook the rice for approximately 20 minutes or until the water is absorbed and the rice is tender.
While the rice cooks, slice the steak into 1/4-inch thin strips. Whisk the soy sauce, sesame oil, and minced garlic together and add the sliced steak. Toss to fully coat and marinate the steak.
Clean and slice the carrots and zucchini into 1/8-inch thick strips. Clean and de-stem the mushrooms and slice thinly.
Whisk the Sriracha sauce, brown sugar, and rice vinegar together in a small bowl until the sugar is fully dissolved.
Heat 1 tablespoon canola oil in a large skillet over medium high heat until shimmering. Add the marinated steak strips and cook for 3-4 minutes per side. Transfer the steak strips to a plate.
Add 2 tablespoons canola oil to the skillet and reduce the heat to medium-low. Crack 2 eggs into the skillet and cook to your taste. Repeat with the remaining 2 tablespoons canola oil and eggs.
Assemble the bibimbap by placing handfuls of carrots, zucchini, mushrooms, and steak strips in quadrants atop a scoop of cooked rice. Top each bowl with a fried egg and drizzle with the sweet and spicy sauce as desired.
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