• It's really important to slice the beef very, very thin. To make it easier to slice your steak super thin, pop your cut of beef into the freezer for ~10-15 minutes to firm up the fat content while prepare the marinade mixture.

  The thinner the beef is, the quicker it will cook and will give you bulgogi that is crispy, tender, and melt-in-your-mouth delicious.
• Meanwhile, measure out all ingredients needed for the marinade.

Prepare the Marinade

• In a large bowl, combine the coconut aminos, rice vinegar, toasted sesame oil, fish sauce, minced garlic, ginger paste, Gochujang, and monkfruit sweetner. Whisk together until well combined.
• Now, take your steak out of the freezer and slice as thinly as you can.
• Add sliced beef and sliced shallots to bowl and toss with marinade mixture until well coated.
• Cover bowl and transfer to fridge for a minimum of 2 hours and up to overnight.

Cook the Bulgogi Beef

• Once your steak has marinated for 2+ hours, remove from the fridge and strain off extra liquid.
• Heat a large pan over medium-high heat. Add the avocado oil. Once hot, add the sliced steak in single layer, working in batches as needed as to not overcrowd the pan. Sear until edges start to crisp and cooked through, ~1-2 minutes each side. Transfer the beef to a plate as you work in batches.

Assemble the Bibimbap Bowls

• Divide the steamed rice among each serving bowl and top with the beef bulgogi.
• Top each bowl with a portion of the sliced cucumbers, shredded purple cabbage, and match-stick carrots.
• Finish off with a sunny side up egg, sliced scallions, and black + white sesame seeds.
• Serve immediately and enjoy!