Fiddlehead Ferns and Quinoa Add Seasonality and Texture to this Bibimbap

Korean bibimbap is traditionally made with short-grain white rice, chopped steak, carrots and zucchini. But at New York City’s Ivy Lane, Chef Sung Park creates a more interesting grain base by adding a blend of quinoa and wild rice to the white rice for his steak n' egg bibimbap. A hefty scoop of fresh and pickled vegetables—including spiralized zucchini, grated carrots, caramelized kimchi, sautéed kale and marinated fiddlehead...