|Beef strip loin, minced||1 lb|
|Brown sugar||1 tbsp|
|Sesame oil||1 tsp|
|Club House La Grille Korean Style BBQ Seasoning||2 tbsp|
|Frank's® Redhot® Buffalo Wings Sauce||1 cup|
|Club House La Grille Korean Style BBQ Seasoning||1/4 cup|
|each, Sesame oil, Brown sugar||1 tbsp|
|Cooked rice||4 cups|
|each, Bean sprout, julienne Carrot||1 cup|
|each, Spinach trimmed, Shitake mushrooms sliced||2 cups|
|Club House La Grille Korean Style BBQ Seasoning||4 tsp|
|Egg whole||2 each|
|each, Green onion sliced, Seaweed julienne||1/4 cup|
For meat, combine sugar, sesame oil and Club House Korean Style BBQ Seasoning mix the beef.
Marinate the meat for 30 minutes.
For the sauce combine Franks Buffalo sandwich sauce, Club House Korean Style BBQ Seasoning.
Add sesame oil and brown sugar. Reserve the sauce.
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.
Put the rice into a bowl and add the meat, assorted vegetables and Bibimbap sauce.
Garnish rice with fried eggs, sliced green onions and julienne seaweed.