Flat Iron Bibimbap Bowl

With Roasted Shiitake, Kimchi, and Gochujang Sauce

Cooking with Chef Barret Jones – Head Chef at hatted restaurant Beach in Byron Bay

We recently collaborated with Barret Jones, head chef at The Beach in Byron Bay (one of the region’s top hatted restaurants), to bring you another exceptional recipe cooked fresh at the Kingfishers Bend Farmhouse — where the paddocks meet the plate.

Set against the rolling green hills of the farm, Barret whipped up this Korean-inspired Flat Iron Bibimbap Bowl, showcasing the clean, bold flavours of our pasture-raised flat iron steak. It’s a vibrant, nourishing dish layered with umami mushrooms, fresh vegetables, and a punchy gochujang sauce — ideal for warm nights, weekend lunches or impressive weeknight cooking.

This is food worth slowing down for — honest, regenerative, and full of flavour.

Ingredients

For the Beef

• 800g Kingfishers Bend Flat Iron steak

• 8 Shiitake mushrooms

• ½ tsp minced garlic

• 1 tsp minced ginger

• 100ml soy sauce

• 1 tsp sesame oil

• 30g brown sugar

Gochujang Sauce

• 30g gochujang

• 30g sesame oil

• 20g rice vinegar

• 1 tsp minced ginger

• 20g brown sugar

• 30g mirin

• 15g soy sauce

• 10g toasted sesame seeds

Remaining Ingredients

• 300g brown rice

• 100g kimchi

• 1 bunch tenderstem broccoli

• 100g grated carrot

• 1 zucchini, thinly sliced

• 1 spring onion, finely chopped

• 4 eggs

• Toasted sesame (for garnish)

• Vegetable oil

• Sea salt & cracked black pepper

Method

Step 1: Marinate the Beef

Thinly slice the flat iron and set aside. In a bowl, combine garlic, ginger, soy, sesame oil, brown sugar and black pepper. Add the beef and sliced shiitake mushrooms to the marinade. Let sit for 1 hour.

Step 2: Make the Gochujang Sauce

Whisk all sauce ingredients together in a small bowl until smooth. Adjust to taste and set aside.

Step 3: Cook the Rice

Rinse and cook your brown rice in salted water. Bring to a simmer and cook for 20–25 minutes. Drain and let cool slightly.

Step 4: Grill & Prep

Preheat your BBQ or grill to high. Grill marinated beef slices for 1–1.5 minutes per side. Set aside to rest.
Lightly oil and season the broccoli, then grill until just tender. Slice in half.
Fry the eggs sunny-side-up.

Step 5: Assemble

Start with a generous scoop of rice in each bowl. Arrange beef, mushrooms, broccoli, grated carrot, kimchi, zucchini and egg around the bowl.
Top with a generous spoonful of gochujang sauce. Garnish with chopped spring onion and toasted sesame.

Why This Dish Works

✅ Pasture-raised beef from our regenerative farm brings depth and integrity to every bite
✅ Bold Korean flavours meet nourishing, real ingredients
✅ Perfect for meal prep or entertaining — colourful, balanced, and packed with texture

Let us know if you give it a go — and tag us on Instagram @kingfishersbend.farm with your creations.

Want to try this with our flat iron cut? Shop now and don’t forget to use code KFB50 for $50 off your first order.