Bibimbap Korean Bowl

Name: Bibimbap Korean Bowl
Ingredients: 1 Water; 150 g Bavette, skirt or flat iron steak; 2 Angus & Oink Korean Seasoning; 2 White wine vinegar; 1 Honey; 2 Angus & Oink Korean Seasoning; 1 Soy sauce; 1 garlic puree; 3 Granulated sugar; 1.5 Soy sauce; 1 garlic puree; 2.5 Sesame oil; 2 Gochujang paste; Rice; Sesame oil; Zucchini; Egg; Carrot; Soy sauce; chili flakes; Honey; Bean sprouts; Garlic; Kimchi; Kale; Black pepper; Fish sauce; Bimi

Paper-thin marinated beef, crispy vegetables, kimchi, fried egg and a spicy gochujang sauce, served in a Korean rice bowl.Traditional Korean rice dish where bibim stands for ‘mixing’ and bap for cooked rice. This colorful bowl is served with warm rice, vegetables (namul), spicy sauce (gochujang), egg, and meat.

Ingredients

150gBavette, skirt or flat iron steak

1Honey

2Angus & Oink Korean Seasoning

1Soy sauce

1garlic puree

1Water

2Angus & Oink Korean Seasoning

2White wine vinegar

3Granulated sugar

1.5Soy sauce

1garlic puree

2.5Sesame oil

2Gochujang paste

Rice

Sesame oil

Zucchini

Egg

Carrot

Soy sauce

chili flakes

Honey

Bean sprouts

Garlic

Kimchi

Kale

Black pepper

Fish sauce

Bimi

Preparation

Slice the beef paper-thin.
Mix the Angus & Oink Korean Seasoning, garlic puree, soy sauce, honey, and sesame oil to make a marinade.
Add the meat, mix well, and let marinate for at least 40 minutes.

Mix all the ingredients for the sauce in a bowl.
Set aside until use.

Use quantities as desired.

Cook the rice according to the instructions and keep warm.
Briefly fry the zucchini, carrot, and bean sprouts with soy sauce, honey, and chili flakes.
Sauté the kale and broccolini with garlic, soy sauce, and black pepper.
Fry the egg to your liking at the last moment.
Assemble the bowl: start with rice, then arrange all the toppings in separate sections.
Place the cooked meat in the center, add the egg, and spoon the bibimbap sauce over it.