Can we just talk about how amazing this Korean beef bowl recipe from the @halfbakedharvest cookbook is? If you've been following along, you know I've been cooking my way through Teighan's book like crazy, and out of all of them that I've tried so far, I think this is definitely one of my top 3...maybe even favorite.
The marinade for the beef is PERFECTION. It is exactly what I want anything titled "Korean beef" to taste like. Flavors of soy sauce, ginger, garlic, and gochujang are what make this beef irresistible. If you're unfamiliar with gochujang, it's a spicy red fermented paste that you can find in the Asian aisle of most grocery stores, and it's used to flavor a lot of Korean dishes. Some may say sriracha or chili garlic sauce are acceptable substitutes, but I HIGHLY suggest using this if you decide to make Tieghan's marinade.
I followed Teighan's recipe pretty closely, including the sweet potatoes, avocados, radishes, carrots, fried egg, AND even the homemade spicy tomatillo sauce (which is sooo good with this dish!). The only changes were I left out the microgreens (didn't have any), and used brown rice instead of quinoa, and some sautéed spinach in sesame oil instead of the kale.
You can find this exact recipe in the Half Baked Harvest Cookbook by Tieghan Gerard, or if you go to her Half Baked Harvest website, she has a Korean beef recipe on there with a marinade that is almost identical. Give it a try, this one is so worth it! 😍
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