Korean Beef Bibimbap

Ingredients

• 1/2 cup plus 5 tablespoons Marukan Seasoned Gourmet Rice Vinegar (, divided)
• Vegetable or olive oil
• 3 tablespoons gluten free gochujang
• 12 ounces beef ribeye or tenderloin (, very thinly sliced)
• 1 cup shredded carrots
• 1 cup shredded daikon radish
• 1 English cucumber (, thinly sliced)
• 8 ounces shitake mushrooms (, sliced)
• Kosher or fine sea salt
• Freshly ground black pepper
• 1 tablespoon tamari or gluten free soy sauce
• 4 cups hot cooked rice
• 4 baby bok choy (, steamed)
• 1 cup bean sprouts
• 4 fried eggs
• Sesame seeds

Instructions

1. 1

   Combine 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar with 3 tablespoons oil and the gochujang in a medium bowl. Add the beef and let marinate.

2. 2

   Combine the carrots and daikon in a small bowl or jar. Add ½ cup Marukan Seasoned Gourmet Rice Vinegar, toss to coat and set aside.

3. 3

   Toss the cucumber with 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar and set aside.

4. 4

   Heat 1 tablespoon oil in a medium skillet or over medium heat. Add the mushrooms with a pinch of salt and pepper and let cook undisturbed for 2-3 minutes. Continue to cook, stirring occasionally, until the mushrooms are tender and browned, (5–8 minutes). Add 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar and 1 tablespoon tamari. Cook until the moisture has evaporated. Remove from the skillet and set aside.

5. 5

   Wipe out the skillet, place over medium-high heat, add 1 tablespoon of oil and let the oil heat until it starts to shimmer. Add the beef and cook quickly for about 2–3 minutes or until desired degree of doneness.

6. 6

   Assemble the bowls starting with rice. Add the beef, mushrooms, drained carrots, daikon, cucumbers, steamed bok choy, bean sprouts, and fried eggs. Sprinkle with sesame seeds and serve.