CALIFORNIAN BIBIMBAP

Healthy Korean style Bibimbap including California style Kale, Barley etc

INGREDIENTS

• 1 ½ cups (300g) pearl barley 

• 1 ½ cups (375ml) apple cider vinegar 

• ¼ cup (60ml) maple syrup 

• 2 large carrots, thinly sliced into strips using a julienne vegetable peeler 

• 1 bunch radishes, thinly sliced 

• 2 ½ tbs soy sauce 

• 1 tbs sesame oil 

• 2 garlic cloves, crushed 

• 800g beef skirt steak, trimmed 

• 2 tbs extra virgin olive oil 

• ½ bunch kale, stalks discarded 

• Juice of 1 lime 

• 4 eggs, fried 

• 1 avocado, sliced 

• 100g radish sprouts 

• 2 tsp gochugaru (Korean chilli flakes) 

• Black sesame seeds, to serve
  

METHOD

1 Bring a saucepan of water to the boil over high heat. Add barley, then reduce heat to medium-low and cook for 30 minutes or until just tender. Drain. 

2 Meanwhile, combine vinegar, maple syrup, 1 cup (250ml) water and 1 tbs sea salt in a small pan over medium heat. Bring to a simmer, then cook for 2-3 minutes until salt dissolves. Place the carrot and radish in separate heatproof bowls. Pour hot pickling liquid over both bowls, then set aside for 15 minutes to pickle. Drain. 

3 Combine soy sauce, sesame oil and garlic in a bowl. Season steak with freshly ground pepper and drizzle over olive oil. Heat a large frypan over high heat until smoking. Add steak and cook for 2 minutes each side, then add soy sauce mixture and cook, moving steak around pan to coat in sauce, for a further 30 seconds each side or until blackened and sticky. Remove from pan and rest, loosely covered with foil, for 5 minutes. Thinly slice steak, reserving resting juices. 

4 Rub kale with lime juice. Divide barley among bowls and drizzle with steak juices. Top with egg, kale, pickled carrot and radish, avocado and steak. Sprinkle over sprouts, chili flakes and sesame to serve.