Bibimbap
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Ingredients
100 g spinach
1/2 tbsp black sesame seeds
1 medium sirloin steak approx 150-170g
2 eggs
4 tbsp kimchi
200 g cooked short grain rice (or replace with a grain of your choice)
a selection of cooked or raw seasonal vegetables e.g. radishes, cucumber, grated carrots or shiitake mushrooms
STEAK MARINADE
2 cloves garlic (crushed)
1/2 tbsp sesame oil
1 tbsp organic tamari soy sauce
pinch of black pepper
1 tsp grated ginger
Directions
Heat a griddle pan and cook the steak for 2 minutes a side. Rest for 10 minutes and then add to the marinade ingredients. Set aside for 1-2 hours or longer in the fridge.
Wilt the spinach in a frying pan with a sprinkle of water for 2 minutes. Rinse under cold water and squeeze out the water with your hands.
Shred the spinach and then combine with the sesame oil and black sesame seeds. Set aside.
Construct the bibimbap by putting the grain on the bottom of the serving bowl and then add the marinated spinach, the kimchi, the steak and your seasonal vegetables.
Fry the eggs and serve on top.
