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

Ingredients

• Pickled Carrots

  • 1/4 cup (60 ml) rice vinegar
  • 2 tbsp sugar
  • 2 tbsp (30 ml) water
  • 1 medium carrot, peeled and cut into thin strips

• Rice

  • 2 cups (430 g) medium-grain white rice (such as Calrose)
  • 2 cups (500 ml) water
  • 1/2 tsp salt

• Beef

  • 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

• Garnish

  • 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