Bibimbap (Korean Rice, Vegetable, Egg and Beef Bowl) | RICARDO

Ingredients

• 1/4 cup (60 ml) rice vinegar
• 2 tbsp sugar
• 2 tbsp (30 ml) water
• 1 medium carrot, peeled and cut into thin strips
• 2 cups (430 g) medium-grain white rice (such as Calrose)
• 2 cups (500 ml) water
• 1/2 tsp salt
• 3/4 lb (340 g) fondue beef or very thinly sliced beef
• 1/4 cup (60 ml) soy sauce
• 1/4 cup (60 ml) water
• 2 tbsp (30 ml) maple syrup
• 2 tbsp (30 ml) sesame oil
• 1 tsp (5 ml) sambal oelek or sriracha
• 1 garlic clove, chopped
• 2 tbsp butter
• 4 eggs
• 1 cup (75 g) bean sprouts
• 2 Lebanese cucumbers, julienned
• 1 tsp sesame seeds, toasted
• Sambal oelek, sriracha sauce or kimchi, as desired