Bibimbap with Korean Style BBQ Sauce | Club House for Chefs

Ingredients

Beef Marinade | Serves 4
1 pound (500 grams) Beef strip loin, minced
2 tbsps (30 milliliters) Club House La Grille ® Korean Style BBQ Seasoning
1 tbsp (15 milliliters) Brown sugar
1 tsp (5 milliliters) Sesame oil
Sauce | Serves 4
1 cup (250 milliliters) Franks ® Original Buffalo Wings Sauce
1/4 cup (60 milliliters) Club House La Grille ® Korean Style BBQ Seasoning
1 tbsp (15 milliliters) Sesame oil
1 tbsp (15 milliliters) Brown sugar
Bibimbap | Serves 4
4 cups (1 liter) Cooked rice
2 cups (500 milliliters) Spinach, trimmed
2 cups (500 milliliters) Shitake mushrooms, sliced
1 cup (250 milliliters) Bean sprouts
1 cup (250 milliliters) Carrots, Julienned
4 tbsps (60 milliliters) Bibimbap sauce
1/4 cup (60 milliliters) Green Onions, Sliced
1/4 cup (60 milliliters) Seaweed, Julienned
4 each Eggs, Fried

Procedure

Prep

Combine sugar, sesame oil and Club House Korean Style BBQ Seasoning mix the beef.
Marinate the meat for 30 minutes.

Sauce

Combine Franks Buffalo wings sauce and Club House Korean Style BBQ Seasoning.
Add sesame oil and brown sugar. Reserve the sauce.

Bibimbap

Cook the meat on medium high to high heat, 3 to 5 minutes. Reserve.
Sauté shitake and mushrooms and add 1 tsp (5 ml) of Club House Korean Style BBQ Seasoning. Reserve.

Serving

Put the rice into a bowl and add the meat, assorted vegetables and Bibimbap sauce.
Garnish rice with sliced green onions, julienned seaweed and a fried egg.

Recipe type: Beef

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