BIBAMBAP WITH BARBECUED GOCHIJANG AND MAPLE FLANK STEAK

Serves
4
Prep (Mins)
10
Cook (Mins)
15
Difficulty
Easy
Ingredients.
  • 500g Angus Reserve flank steak
  • 1 tsp white miso paste
  • 1 tsp Gochijang (Korean chilli paste)
  • 1 Tbsp maple syrup
  • 4 medium sized shiitake/king or Swiss brown mushrooms
  • 4 cups cooked short grain rice
  • 1 large carrot, peeled and cut into thin matchsticks
  • juice of half a lemon
  • sea salt flakes
  • 5 cups of baby spinach
  • 1 tsp sesame oil
  • 1 Tbsp soy sauce
  • 1 cup kimchi
  • 4 radishes, washed and cut in half
  • 4 soft boiled eggs
  • 1 Tbsp toasted sesame seeds
Method.
  • Place the miso, Gochijang paste and maple syrup into a small bowl and mix well. Rub into beef evenly and place into the refrigerator to cure for several hours.
  • Heat a grill plate until smoking hot. Set beef to cook for several minutes on either side (cook time will vary depending on thickness of steak). Place mushrooms onto grill to cook for a few minutes.
  • Remove steak from heat and allow to rest for a few minutes before finely slicing.
  • Mix the carrots with lemon juice and a pinch of salt. Wilt the spinach over a medium heat with a splash of soy sauce and sesame oil. Remove from heat and set aside.
  • To serve the bibambap, set a cup of cooked rice in the base of each bowl, arrange a helping of carrots, spinach, mushrooms, radishes, kimchi, a split soft boiled egg and the sliced beef. Top with toasted sesame seeds and a little more chilli paste.
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