Korean Style 21 Day Aged Rump Steak Bibimbap

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt, then add the carrot ribbons. Mix together well, then set aside to pickle.

Trim the pak choi, then separate the leaves. Cut the larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Pop the (now empty) frying pan back on high heat with a drizzle of oil.

Once hot, add the pak choi and stir-fry until just soft, 3-4 mins. 

Add the garlic and stir-fry for 30 secs more. Season with salt and pepper.

Transfer to a bowl and cover to keep warm.

Pop the (now empty) pan back on medium heat.

Add the gochujang paste (add less if you'd prefer things milder), bulgogi sauce and water for the sauce (see pantry for amount). Stir together. Bring to a boil, then lower the heat and simmer until thickened, 1-2 mins.

Once thickened, remove from the heat. Add a splash of water if it's a little too thick.