• mix all the ingredients until dissolve. You can place the sauce on the air tight container for at least 3 weeks


  • Mix the marinade in a bowl, then add beef. Marinate for 30 minutes to overnight.
  • Heat 2 tsp oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3 - 4 minutes until cooked and there's some caramelised bits, then remove from skillet.
  • Keep warm until required or reheat to warm.


get two skillet prepareCarrot and Zucchini salting Place carrot and zucchini in separate bowls, sprinkle each with 1/4 tsp salt, toss, leave for 20 minutes then drain excess liquid.
  • Shiitake: Heat 2 tsp oil oil in a skillet over medium high heat. Cook mushrooms for 2 minutes. Add 1.5 tsp soy, 1/4 tsp sugar, 1/2 tsp of garlic. Stir for 1 minute, then remove.
  • Carrot: Add 2 tsp oil into the skillet, cook carrot until just tender (5 to 8 minutes), then remove.
  • Zucchini: Cook as with carrot for 4 minutes.
  • Spinach: Heat 2 tsp veg with a splash of sesame oil. Saute until starting to wilt. Add 1/2 tsp garlic, and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.
  • Beansprouts: Simmer in water for 5 min or steam in microwave for 3 min until floppy. Drain under cold water, then cool. Squeeze out excess liquid with hands, place in bowl. Mix with 2 tsp sesame oil, 1 tsp garlic, 1/4 tsp fish sauce.
  • Vegetables can cool, they are meant to be at room temp or slightly warm.
  • Fry eggs in a skillet to your taste (I like mine with runny yolks).
  • Place warm rice in bowls.
  • Top with vegetables and beef, as pictured in post, then lastly, the egg.
  • Sprinkle with sesame seeds, drizzled with sesame oil. Serve with Bibimbap Sauce!