I thought that making "bibimbap" into "bibimbars" would be funny, so I gave it a shot. I tried to make bar-shaped ones but because of the widths of the beef, they kind of ended up as "bibimballs."I thought it would be good to make these during Golden Week (a week long Japanese spring holiday). They may also be good for dinner parties, because they're good even when they're cold, and if you wrap them with lettuce your hands won't get dirty when you eat them.I wanted them to go with my favorite beer, so the rice is seasoned lightly, with just the flavor from the namuls, while the beef is seasoned heavily with the bulgogi sauce.If you buy assorted namuls it will be much easier. But namuls are easy to make, so why not try it if you have time? You can change the seasonings for the namuls to your liking. You can use the same seasonings for bean sprouts, carrot and spinach as well.Sliced beef from a beef round is easy to use. When I tried sliced shoulder, it was not as easy. Try to get something like thinly sliced shabu-shabu beef. If you mince the namuls before mixing them with rice, it will make it easier for your children to eat. For 4 servings (making 12). Recipe by Mitsuzou

We forage for california oyster mushrooms six weeks after the first fall rains. It rained last week, oyster mushrooms will be ready mid december. Here are the recipes made with store bought oyster mushrooms, with french fries and steamed carrots and a poutine mushroom gravy sauce. I also made a pan fried steak pork version.#GoldenApron23

Its not from Philadelphia, it looks like it, but with a California twist! Home baked sour dough roll, home made garlic mayo with truffle shavings, gouda cheese, fresh shitake mushroom, onion, green pepper, and most importantly, grass fed carpaccio thin sliced fresh beef.

Classic Traditional Grilled corn on the cob, cucumber salad, flag pie with blueberries and raspberries and whipped cream, stuffed baking potatoes, and New York steaks.Serve with fresh homemade young rhubarb wine.#July2026#BBQbites

Traditional chinese cooking colors are these five: red for good fortune, yellow for nourishment, green for growth, black for tranquility, and white for purity. Red, green and yellow are also major colors in the rainbow.The five major flavors are spicy, salty, sweet, sour and a hint of bitter like in garlic or turmeric. This dish combines all of the above colors and flavors.For the red, we Stirfry the flank steak under two minutes, cut thin in strips across the grain, in red pepper sauce. Juicy and tender! Served with spicy red beets sauteed in pepper sauce and steak drippings.For the green, our lil farm produces fresh green peas and green onion stalks. Doused in sweet rice wine.The spicy red flank steak, salty yellow peanut fried rice, sweet green peas, slightly bitter garlic black beans, and white sour onion rings are then laid out as a rainbow. Enjoy the mixture of flavors and colors!#CA2025#eattherainbow

This is my version of Asian Sirloin Steak Pepper Beef, one of the popular dishes of the biggest buffet in Las Vegas at Ceasars Palace.

We farm raise, butcher and cook our own beef, so we have proven recipes for each cut of meat. This is our recipe for tender cross rib steak, a delicious and less expensive cut if bought in a store. We cut our beef extra thick, one inch. A six ounce steak per person. Cooked till tender in a Dutch oven with lid, with the juices of potatoes, carrots, and celery vegetables braising the meat. The meat juices make a tasty gravy.

I wanted to eat a hearty rice bowl once in a while, so I created this recipe.When you have too much oil in the pan, wipe it up with paper towels before adding the sauce. It's better to make a little bit more sauce than needed. It's also delicious to add a small amount of grated garlic in the sauce. Recipe by Heart restaurant

I made this because the slice of meat that I received was for only one person.You can divide a thick slice of meat meant for one person into 2 and there will be enough, however I wanted to eat plenty until my stomach was full.The oil from the meat contains lots of flavour so please don't wipe it away.Since this slice of meat is only for one person and you're using it for two people, I think it really shouldn't make that much oil. Recipe by Tomochi

Every time I would order this amazing Korean rice bowl I was always amazed by how every item is perfectly cooked and plated and separated. So I had tried to make this amazing dish at home with a gochujang sauce. After a few tweaks and adjustments I think I have gotten something very close to restaurant quality. It seems like a lot of steps and ingredients but its more chopping and slicing than anything else.

We like our beef steaks thick, cut one inch thick. Here is how we grill steaks over charcoal on the barbecue and serve it tender.It is called reverse grilling: you finish the internal meat to the level of doneness first on a low temperature, away from the hot coals, test if it is rare, medium-rare, medium, medium well or well done, and then sear the meat over high heat over the coals, one minute per side.You can use an internal digital thermometer, or Emma-Jane’s cookpad finger method. I tried both methods side by side on steaks and I feel confident her method is as accurate as digital thermometers, better than time based methods.

Apricots and fresh pine apple chunks are a match made in heaven. They make an amazing salad with avocados and tomatoes and mild spicy tuna steak. No fishy flavor because the fruits and vegetables give this salad a tropical taste. Delicious with warm or cold tuna steak.#GlobalApron