hello hi everyone! Today we’re diving back into our series on Bay Area restaurant hacks with an homage to one of my favorite korean BBQ spots in town, which is Bowl’d on Telegraph Ave here in Oakland. More specifically, today we’ll be paying some homage to their bibimbap, or BBQ beef bulgogi rice bowl. A bibimbap can contain a WHOLE bunch of different veggies (including spinach, bean sprouts, kimchi, mushrooms, seaweed, shredded daikon, and more), so for our version today I just went ahead and picked a few of my favorites that I think will be most accessible and easy to reproduce for folks at home. Hope you try it!

Bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 8 oz beef tenderloin

• pickled daikon

• kimchi

• 1/2 cup bean sprouts

• 2 small carrots

• 6 shiitake mushrooms

• 2 eggs

• vegetable oil

INGREDIENTS (marinade)

• 4 cloves garlic

• 1 tbsp (about 1 inch) ginger

• 4 tbsp soy sauce

• 1/4 green apple

• 2 tbsp brown sugar

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tbsp fish sauce

• 2 tbsp dry sake

• 3 tbsp gochujang

• 2 tbsp kimchi brine (or 1 tbsp rice vinegar)

• 2 cloves garlic

• sesame seeds

• kosher salt