This authentic Korean dish may have a funny name, but don’t let that fool you. I know, I was a little skeptical when my friend stumbled upon this recipe one afternoon and told me about it. We decided to give it a whirl and see what happens. The result- not what I expected. This dish is full of flavors I would have never thought went together, and the steak-ahh the steak! Spending four years of my life as a vegetarian, it is needless to say I am not a big red meat eater. I put two slices on top of my rice and veggies, and within the first bite of the juicy, flavorful meat, I wanted more. Luckily, with the pound of flank steak the recipe calls for, your hearts desire can be satisfied. Here is what you will need…
2 tbs soy sauce
1 tbs sesame oil
1 close garlic - minced
1 ginger - grated
2 carrots - julienned
1 zucchini - julienned
1/2 lb mushrooms - thinly sliced
1/4 cup sriracha sauce
1/4 cup brown sugar
beansprouts- however many you want
1 lb flank steak - cut into 1/4 " strips
1 cup rice
4 eggs
After cutting the steak into ¼ inch strips, marinate it soy sauce, sesame oil, garlic and ginger. Let marinate for at least one hour.
Mix 1 cup sriracha sauce with about a tablespoon of brown sugar. Try it. If it is too sweet add a little more sriracha sauce, if it’s too spicy, add a bit more brown sugar.
Cook mushrooms in sesame oil and remove, followed by zucchini then carrots, all separate. Don’t overcook. There should still be a good crunch to the vegetables.
Boil bean sprouts for about two minutes.
Cook the steak in the leftover oil for about two minutes on each side, or until desired tenderness is reached.
Fry an egg and put it on top of the rice, veggies, and steak.
Lastly, spoon desired amount of sweet and spicy sauce on top.
