Chef Adam Moore Aussie grassfed beef and ancient grain “bibambap”

  • Prep time 2Hr
  • Cook time 0Min
  • Technique
  • Meat Beef
  • Cut Flap Meat
  • Serves 1

Aussie grassfed beef and ancient grain “bibambap”


 Portion size: 1 bowl

4 ounces trimmed Aussie grassfed beef bottom sirloin flap
1 1/2 cup Bulgogi marinade
1/4 cup cooked barley
1/4 cup cooked farro
1/4 cup cooked quinoa
1/4 cup cooked assorted mushrooms
1/4 cup sweet corn, cut off cob
Shichimi togarashi seasoning as desired
1/8 cup shredded carrot
1/2 cup shredded white cabbage
1/8 cup gochujang
1/4 cup edamame
Sea kelp granuales as desired
1/4 cup pickled red onion
Dried sushi nori seaweed thinly slivered, as desired
Rehydrated hana tsunomata seaweed as desired
Slivered green onion as desired


For the beef: marinate for at least 2 hours and up to overnight with ½ cup of the bulgolgi marinade.

To serve: Preheat grill over MEDIUM-HIGH heat. Grill beef to desired temperature and allow to rest before slicing. Meanwhile, toss barley, farro and quinoa with the remaining marinade and place in a large bowl. Top with the mushrooms, sweet corn seasoned with togarashi, shredded carrot, cabbage tossed with gochujang, edamame tossed with sea kelp granules and pickled red onion. Top with sliced beef, both types of seaweed and slivered green onion.