Bibimbap (beef rice bowl)

Beef

• 450 g beef rump steak cut into pieces (2 cm)
• 2 garlic cloves
• 1 tbsp sesame oil plus extra to drizzle
• 1 tbsp dark soy sauce plus extra to drizzle
• 2 tbsp rice wine vinegar
• 1 tbsp gluten free cornflour
• 2 tsp caster sugar
• 1 pinch sea salt
• 1 pinch ground black pepper

Bibimbap sauce

• 2 garlic cloves
• 1 ½ tbsp caster sugar
• 1 tbsp sesame seeds
• 30 - 40 g Korean chilli paste (gochujang) to taste (see Tips)
• 1 ½ tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp water
• ½ tbsp rice wine vinegar

Vegetables and assembly

• 1000 g water
• 200 g long grain white rice
• 200 g carrot cut into matchsticks (4 cm x 3 mm)
• 200 g zucchini cut into matchsticks (4 cm x 3 mm)
• 100 g fresh Asian mushrooms of choice, cut into slices
• 2 tbsp vegetable oil to fry
• 4 eggs
• 2 nori sheets cut into thin strips, to garnish (optional)
• 4 tablespoons kimchi to serve (optional - see Tips)