Grass-fed beef bulgogi

"Bulgogi" translates to "fire meat' in Korean, which is a pretty good sign that it's going be a tasty flavor. Traditionally, this dish would marinate in a fermented soy sauce - so we've traded that out with a fermented radishes, white sesame, and a homemade gochujang sauce (using a classic Korean chili paste recipe). The marinated grass-fed rump steak is slow cooked until it is nice and tender, and then we serve it with a mix of taro and potato rice, plus a fried pasture-raised chicken egg. Ingredients: Grass-fed rump steak, daikon, ginger, spring onion, tomato paste, onion, capsicum, carrot, taro, potato, white sesame, pasture-raised chicken egg, Korean chili, organic apple cider vinegar, fleur de sel, coconut cooking oil.