Korean Rice Bowl with Beef (Bibimbap)

For Beef Bulgogi, combine Knorr® Beef Bouillon Cube, sugar and 2 tsp. (10 mL) sesame oil in medium microwave-safe bowl. Cook at HIGH in microwave 30 seconds. Stir until smooth. Add steak and set aside to marinate.

Meanwhile for Vegetables, cook vegetables separately in large nonstick skillet using 1 teaspoon (5 mL) sesame oil for each vegetable, stirring occasionally, until tender, 2 to 5 minutes. Remove vegetables; keeping them separate. Season, if desired, with salt and pepper; keep warm.

Next, cook steak in same skillet, in 2 batches, over medium-high heat, stirring occasionally, until desired doneness, about 2 minutes. Remove; cover and keep warm.

For Rice & Eggs, continuing in same skillet (rinse or wipe skillet if necessary), heat 1 tablespoon (15 mL) sesame oil over medium-high heat and cook rice, stirring frequently, until rice becomes crispy and slightly browned on about half the rice grains***, about 15 minutes.

Meanwhile heat remaining 1 teaspoon (5 mL) sesame oil in another large nonstick skillet over medium-high heat. Carefully crack eggs into skillet, keeping yolks intact and cook covered to desired doneness.

To serve, divide rice into 4 bowls. Arrange beef bulgogi (with juices) on top of rice. Top with vegetables, keeping them in separate mounds. Top each with an egg. Serve, if desired, with hot sauce and/or kimchi.