Steak
Soy Sauce	ml
Brown Sugar	tbsp
Sriracha Sauce	tbsp
Fresh Ginger	cm
Garlic Clove
Sesame Oil	tbsp
Sirloin Steak	g
Sesame Seeds	tbsp
Bowl
Rice	g
Purple Cabbage	g
Mango
Radish	g
Avocado
Kimchi	tbsp
Olive Oil	tbsp
Eggs

1. Cook the rice according to package instructions. In the meantime, wash the meat, pat dry and cut into thin strips. Peel and finely dice the garlic and ginger.
2. In a large bowl, combine the soy sauce, brown sugar, sriracha sauce, ginger, garlic and sesame oil. Add the steak and toss well to coat. Try to make sure that almost all of the steak is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.
3. Heat the sesame oil in a pan and fry the meat. Let it get a nice caramelization on one side, then turn and let it caramelize another 2 minutes. Add in a few tablespoons of the marinade and cook 2-3 minutes or until the sauce has thickened slightly and coats the steak. Remove from the heat and stir in a handful of toasted sesame seeds.
4. In the meantime, wash the cabbage and cut into fine strips. Peel the mango, cut off the pulp along the core and also cut into fine strips. Toss the cabbage with the mango and a pinch of salt and pepper.
5. Halve the avocados, remove the stone and peel. Cut the pulp of the avocado into even wedges. Wash the radishes, remove the ends, halve and cut into slices.
6. Heat olive oil in a pan. Beat in the eggs and fry until the egg whites have set.
7. Divide the rice among bowls and top with equal amounts of steak. Top with the mango cabbage slaw, avocado, kimchi and radishes. Drizzle with remaining bulgogi sauce from the pan.

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