The other night I cooked some portioned flat-iron steaks for my kid's lunch and marinated one of them in ssamjang (inspired by the chefsteps recipe). Today, for lunch I seared off the steak and used it to make a bibimbap.
Paired with some crimini mushrooms and red bell peppers (dressed in sesame seeds, sesame oil and soy sauce), sautéed shallots, sautéed carrots, shishito peppers, kale, cucumber kimchi from a japanese guy at the farmer's market, and gochujang based sauce. After the photo this was topped with fried egg, scallions, and furikake (I was going to use sesame seeds, but I figured why not).
The egg broke and would have covered everything anyway, so not pictured.
