Serves 8

Ingredients
Bulgogi:
1/2 cup soy sauce or coconut aminos
1/3 cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (1/8") boneless beef rib-eye steak or short ribs
Crisp rice and assembly:
3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)

Bibimbap Mix-Ins (Sesame Pepper Bean Sprouts , Sesame Carrots , Garlicky Spinach , Soy-
Glazed Shiitake Mushrooms , Wakame , and Gochujang-Date Sauce )
8 fried eggs
Kimchi

Preparation
For bulgogi:
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or
up to 3 hours.
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For crisp rice and assembly:
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out
in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and
crisp on bottom, about 15 minutes.

Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter
of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes.
Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Serve kimchi alongside.

Sides:
Sesame-Pepper Bean Sprouts

Here is a delicious recipe for making vegetarian bean burgers at home! Say goodbye to expensive boxed burgers and try making yours from scratch!

Walnut-Mushroom Lentil Burgers

1 cup chopped soaked walnuts
1 1/2 cup diced mushrooms
2 cups sprouted and cooked lentils mashed
1/3 diced red onion
2 cloves garlic
1/4 cup crumbled blue cheese (optional)
1 tablespoon olive oil
1/2 tablespoon cumin
1 teaspoon thyme
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
salt and pepper to taste
1-2 eggs for a binding agent

Directions:
Combine all ingredients besides eggs into bowl and mix with hands to bind them. taste test andthen add eggs one at a time to bind.

Thai Peanut Sauce
1 cup peanuts
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce or coconut amines or soy sauce
juice of 1 lime
1 tablespoon palm sugar
1 tablespoon peanut or canola oil
Image: Courtesy of Culinary Hill

Preheat the oven to 350. Place the peanuts on a baking tray and bake for 20 minutes. Cool then place in a tea towel and rub vigorously to remove the skins.
​
Place the skinned nuts in a small food processor or a mortar and grind for 1-2 minutes until they start to form a paste. Slowly add the soy sauce, vinegar, fish sauce, lime- juice and palm sugar while still grinding. Finally add the oil and a little water if you like a runnier consistency.

Original Article Written by Briar Patch Co-Op
See original article here

Kayla Wexelberg has been a chef for over 11 years, but these days, she’s feeling more driven to teach.
As one of the most popular teachers of BriarPatch Co-op’s cooking classes, Kayla’s fun style and infectious energy have enriched the cooking techniques of many attendees. Her main focus is to make the discovery of new foods and new ways to cook exciting for her students, and she wants to have even more class time.
“Every week, I’m teaching,” she said.
​
Her classes feature cuisines she’s learned about in her travels to countries from Guatemala to Bali, Thailand to Korea.

Not only is Kayla teaching six Co-op Cooking Classes in June, but she has also started offering private lessons, as well as setting up temporary schools at festivals.
“Some of my favorite ways of teaching are through private classes,” she explained.
She enjoys showing students they can create the same caliber of meals in their own kitchens using the utensils they already have and making them comfortable in their own home cooking spaces.

But for Kayla, the Co-op Cooking School is still a home away from home.
She’s really excited about her class coming up on Saturday, June 18, “From the Farmers Market to Your Table.” The class includes an optional farmers market shopping trip and tour she’ll be guiding, after which she’ll show everyone how to cook seasonal delights, creating three courses.

LISTEN TO THE FULL EPISODE HERE

Episode Info
Our guest today is Kayla Wexelberg. Kayla is a chef, an educator and a yogini. She the founder of Taste Your Roots. Taste Your Roots’ goal is grounding and educating people in their food culture, the land, and supporting them on the journey to developing a self motivated sustainable food system. Her website states: With the diverse foods that exists today, we help folks find food practices that, not only give them healthy nourishing sustenance but a deeper sense of being in connection with their food and their land. Taste Your Roots achieves this through hands on cooking classes, private chef work, conscious caterings' and individual health consultations. In addition, Taste Your Roots is constantly researching and documenting food practices and traditions all over the world. The information gathered is intertwined in classes and used to help us understand the importance of food traditions and the information they have to offer us in understanding a history, a culture and a geographic landscape. Most importantly this research is aimed at answering the questions of how to live a sustainable and connected life.

A fellow yogini, Kayla also completed her yoga teacher training in Rishikesh India this year. I met Kayla at the New Earth Festival in Bali where she was preparing food to nourish the participants. I was super impressed with what she was serving up, and saw very quickly that she was a kindred spirit. She managed to pull herself away from the busy kitchen to have this chat with me.

We talk about food, seed to table, food and the chakra system, and yoga.
I hope you enjoy this conversation as much as I enjoyed having it.

About The Show
The Visionary Lifestyle Podcast is a seasonal weekly Variety Show Featuring: Interviews, Topic Based Episodes, and Q & A shows. I’m your host, Magda Freedom Rod: Health and lifestyle guide, mother, yoga instructor, environmentalist, conscious eating expert, content creator and world traveling digital nomad. On the show you’ll hear interviews with: Inspiring soulutionaries, change makers, thought leaders, social entrepreneurs, activists, conscious media makers, authors, yogis, conscious musicians and more. 

Culinary Anthropologist-One who travels the world and conducts ethnographic research on food in connection with its people, their traditions and the geographic landscape from which the food is born.