Bibimbap

Bulgogi Sauce (Marinade): 

6 tbs soy sauce

4 tsp sesame oil

4 tbs water

4 tbs Rice Wine

2 tsp toasted sesame seeds

4 tsp finely chopped spring onion

1 tsp chilli sauce (or as you like it)

1 small clove garlic crushed

4 tsp sugar

2 tsp finely chopped ginger 

 Bulgogi: Lean rump or fillet steak finely sliced and cut into strips

 Rice: Sushi prefered

 Vegatables: A variety cut into large "matchsticks"

cucumber

zucchini

capsicum

green beans

snow peas

carrot - grated

bean sprouts

 Eggs: 2

Put meat in the marinade for 3 hours or more. Grill briefly or cook on a hot griddle plate'

Beat 2 eggs with 2 tbs water. Heat small frying pan and lightly oil. Pour enough egg to just cover base of pan, swirling mixture to produce a thin omelet. Flip to lightly brown both sides. Repeat for several omelets. Roll omelets and cut to produce thin slices.

Boil the remaining marinade and use as a sauces - optional.

Put a serving of rice in the centre of  each persons bowl and arrange vegetables and omelet slices in groups around the rice at the edge of the bowl. Put the meat (Bulgogi) on a wooden board in the centre of the table or serve as individual portions on small boards or plates.

If you like chilli serve with a good chilli sause!