Steak Bibimbap
Developed by: Annie Namba
Ingredients
Main Ingredients
- 150g beef brisket
- 40g baby greens
- 1 tablespoon olive oil
- 2 cups cooked rice
- 2 eggs, cooked as desired
Steak Marinade
- 2 teaspoons soy sauce
- 2 teaspoons olive oil
- 2 teaspoons mirin
- 1/2 teaspoon garlic, grated
- 1/2 teaspoon sugar
- 1/4 teaspoon rosemary flakes
- 1/4 teaspoon dried thyme
- pepper to taste
Spicy Pepper Sauce
- 1 tablespoon 깨소금
- 2 tablespoons 고추장
- 1 tablespoon 참기름
- 1 teaspoon balsamic vinegar
- 1 teaspoon ketchup
- 1 teaspoon sugar
Directions
- Marinate steak in marinade overnight (or at least two hours). Allow to warm almost to room temperature before cooking.
- In a medium pan, heat oil and and brown steak, about 5 minutes per side.
- Allow steak to rest for about 10 minutes, then slice thinly against the grain.
- In the meantime, make the sauce. Grind sesame seeds, then add other ingredients and mix well.
- Add rice to each bowl, then top with salad greens, sliced steak and cooked eggs. Serve with sauce on the side.
Notes & Tips
- We like our steak cooked medium, but you can cook it more or less depending on how you like yours.