• Place beef strips in a mixing bowl, along with 2 tbs soy sauce, 2 tbs sesame oil and 2 tsp Kimchi Club Garlic. Use hands to combine. Allow to marinade. 
• Heat olive oil in a large frying pan over medium heat. Add zucchini and flavour with salt and pepper. Cook for 2 – 3 minutes. Remove from pan. Repeat with carrot and capsicum.
• Place beef into pan and season with salt and pepper. Cook for 3 – 5 minutes until thoroughly cooked. 
• In a serving bowl, add cooked rice, bulgogi and vegetables. Top with sauce and Kimchi Club Hot Kimchi.
• Add shredded seaweed to taste and the yolk of one egg. Stir to combine and serve!

Blanched Spinach

• Wash spinach under cool running water. Place a large saucepan of water on high heat with a dash of salt. 
• Once boiling, add spinach for around 30 seconds until leaves turn bright green. 
• Remove spinach from saucepan and place in a bowl of ice water for 1 minute. Scoop out the leaves and place in a new bowl to sit. 
• Combine with Kimchi Club Garlic, sesame oil and salt and pepper.

Bibimbap Sauce

• In a small dish, add soy sauce, 2 tsp sesame oil and Kimchi Club condiments: 2 tsp Garlic, 1 tsp Ginger and 8 tsp Chilli. Stir to combine. 

Purple Rice

• To prepare the rice, combine 1 cup of short-grain white rice, 1 cup brown rice, 1/2 cup of black rice and 1/2 cup of quinoa into a bowl, and soak for a half-hour or up to 2 hours. Rinse a couple of times with fresh water.
• Pour them into a saucepan, combine 1/2 cup chia seed, and add 2 cups of water. Place on a cooktop with medium heat until it boils. Once it boils turn down to low heat for another 10 minutes.
• After that turn the heat off and let it stand for another 10 minutes. Stir well especially from the bottom to make sure it doesn't get too sticky.