Bibimbap-Inspired Rice Bowls

Ingredients

• 2 tbsp reduced-sodium soy sauce
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp grated garlic
• 3 small scallions
• 2 tbsp canola oil, divided
• 1 cup chopped white onion
• 1 lb lean ground beef
• 1/4 tsp salt
• 4 large eggs
• 2 cup hot cooked brown rice
• 2 small Persian cucumbers, thinly sliced
• 1 cup matchstick carrots
• 1 cup thinly sliced radish
• 1 tbsp toasted sesame seeds
• 1 1/2 tbsp toasted sesame oil

Instructions

1. Combine soy sauce, gochujang, vinegar, honey, sesame oil and garlic in a small bowl. Slice white and light green scallion parts on an angle about 1/4-inch thick (about 1/4 cup). Thinly slice dark green scallion parts on an angle (about 2 tablespoons).
2. Heat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until softened and translucent, about 4 minutes. Add ground beef and salt; cook, stirring constantly to break the meat into crumbles, until browned, 4 to 5 minutes. Add the soy sauce mixture; cook, stirring often, until the sauce is slightly thickened and coats the meat, about 2 minutes. Stir in the white and light green scallion slices. Remove from heat and cover.
3. In a separate large nonstick skillet, heat the remaining 1 tablespoon canola oil over medium-high heat. Crack eggs into the pan; cook until the whites are set and the edges are crispy, about 3 minutes. Remove from heat.
4. Divide rice among 4 bowls. Top with beef mixture, cucumbers, carrots, radishes and the fried eggs. Sprinkle with the dark green scallion slices and sesame seeds. Drizzle evenly with toasted sesame oil. Recipe developed by Catherine Jessee