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Bibimbap Rice Bowls

Thanks for ordering!

Taste and flavor. These two things, while seeming synonymous, are actually very different. A flavor is a fact. Things have flavor, and the flavor is inherent in the thing. Taste, however, seems to be more subjective. Since your first taste of *whatever you first tasted*, you have built associations between flavors and experiences, and started to catalogue your own preferred tastes. This is your palate! It is maintained by nostalgic memories of dinners long in the past, and excitement for tastes you love and crave. For me, the beef tonight is equally as nostalgic as it is exciting. I first learned this secret marinade years ago while staging at a Korean restaurant in NYC, and since then, I have modified it to suit my palate. Tonight’s dinner is not all about the beef however. Fluffy rice, crunchy bok choy, and an assortment of fresh garnishes flow together into a lovely rice bowl dinner for you. So, without further ado, get in there.

For the beef:

Set your oven to high broil. On a sheet tray lined with tinfoil, arrange your pieces of bavette so they sit flat. Broil, for 2-5 minutes on each side (depending on how you like it cooked). Once it’s hot, slice it against the grain, and set it aside for your bowls.

For the rice:

We steamed the rice with sesame and curry leaves for some aromatic and textural elements. The best way to warm the rice is by heating it in the microwave for a minute or two, but you can also warm it in a pot with a splash of water over medium low heat.

For the bok choy:

I recommend broiling the bok choy with the beef, turning halfway (same as the beef). You can either enjoy this as a side, or in your bowl!

Making the bowls!

Start with a nice pile of rice, add your slices of beef (and maybe bok choy?), and then stack each garnish along the sides of the bowl, with the chili egg in the middle. Step back, admire your work, and dig in!

That’s it!

Thanks again!

Dinner is served, and solved.


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