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This easy take on bibimbap, a classic Korean rice dish, stars tender slices of beef coated in a delectable sauce of citrusy ponzu, brown sugar, and gochujang, a traditional red chile paste.

Ethan Mick

with Sesame Bok Choy & Marinated Carrots

Korean-Style Beef

Thinly Sliced Beef

Jasmine Or Long Grain White Rice

Garlic

Scallions

Carrots

Baby Bok Choy

Sesame Oil

Gochujang

Vegetarian Ponzu Sauce

Pasture-Raised Eggs

Rice Vinegar

Light Brown Sugar

Black & White Sesame Seeds

Ingredients

In a medium pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the **garlic**. Cut off and discard the root end of the **bok choy**; roughly chop. Peel the **carrots**; grate on the large side of a box grater. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the **grated carrots**, **sliced white bottoms of the scallions**, **half the vinegar**, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Prepare the ingredients & marinate the carrots:

While the carrots marinate, in a bowl, whisk together the **ponzu sauce**, **sugar**, **half the sesame oil**, **remaining vinegar**, **1 tablespoon of water**, and **as much of the gochujang as you’d like**, depending on how spicy you’d like the dish to be.

Make the sauce:

While the carrots continue to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **chopped garlic and bok choy**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl and stir in the **remaining sesame oil**; season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

Cook the bok choy:

Using your hands, separate the **beef**; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the **sauce** (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and cooked through. Transfer to a plate; cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Cook the beef:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the **eggs** into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the **cooked rice** topped with the **cooked bok choy**, **cooked beef and sauce**, **marinated carrots** (including any liquid), and fried eggs. Garnish with the **sesame seeds** and **sliced green tops of the scallions**. Enjoy!