Bibimbap with Flank Steak and Veggies
Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sautéed and pickled veggies, kimchi, tofu, sliced meat or a fried egg.I have fond memories of going out for Korean food with my dad as a child growing up in Los Angeles. Bibimbap was my first foray into this delicious world.Our version of Bibimbap is inspired by tradition -- a simple and easy way to bring these flavors to your table.Our Korean BBQ blend, with its savory combination of garlic, ginger, sesame, chile flakes, sugar, citrus and much more, makes a delicious base for a marinade for flank steak.Our kids are big fans of these bowls, maybe in part because the ingredients come in colorful little piles.
- Servings: 4
Source: Oaktown Spice Shop
Ingredients
- flank steak
- tablespoons Oaktown Spice Shop Korean BBQ 
- tablespoons soy sauce
- tablespoons rice vinegar
- large carrot, shredded
- Persian cucumbers, diced
- teaspoons canola oil, divided
- shiitake mushrooms, stems removed and sliced
- Sea salt
- eggs
- hot cooked rice or other grain of choice
- Shichimi Togarashi or Nori, for sprinkling
- Sriracha or other hot sauce, if desired
- Kimchi, if desired
- tablespoon + 1 teaspoon sesame oil
- tablespoons olive oil
- teaspoons sugar