Photo: Edward Pond
Bibimbap is a popular Korean dish that means mixed rice. This easy recipe has all the flavour of the original and can be whipped up in less than an hour.
1 cup long-grain rice
1 lb steak, such as strip loin or rib-eye
1/4 cup low-sodium soy sauce
2 tbsp toasted sesame oil
2 tsp granulated sugar
8 shiitake mushrooms, or cremini mushrooms
3 green onions
1 tsp vegetable oil
4 eggs, optional
handful bean sprouts
Stir rice with 2 cups (500 mL) water in a large non-stick frying pan with a lid. Bring to a boil, then immediately reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, 20-25 minutes.
Meanwhile, slice beef into very thin, bite-sized strips. In a bowl, whisk together marinade of soy sauce, sesame oil and sugar; add beef and toss to combine.
Slice mushrooms, shred carrot and thinly slice green onions. When rice is done, push to sides of pan. Increase heat to medium high. Add oil; when hot, add mushrooms. Stir-fry in centre of pan until softened slightly, 2-3 minutes. Add beef and marinade. Stir-fry until no longer pink, 1-2 minutes. Crack eggs overtop. Cover and cook until egg whites are cooked, 4-6 minutes.
Meanwhile, in a saucepan, cover bean sprouts with boiling water, let stand for 3 minutes and drain well.
Spoon rice and beef mixture into bowls, keeping the runny egg on top. Sprinkle carrots, onions and bean sprouts on top of each dish, and serve with hot sauce on the side. If you've used eggs, slice them open to let the runny yolks add sauciness to the dish!