This month’s featured dish, Aussie Grassfed Beef and Ancient Grain Bibimbap, is Chef Adam Moore’s take on a classic Korean bowl food. Bibimbap may sound like a little town in the Australian outback, but it’s a Korean word that translates to “mixed rice.” It’s traditionally a hodgepodge of rice, spicy gochujiang, veggies, beef and egg, all combined artfully in a bowl. Chef Adam’s version uses a mix of barley, farro and quinoa for the base, mushrooms, corn, cabbage and edamame for the veggies, and of course Aussie grassfed beef. The beef is marinated in a bulgogi-style sauce overnight and grilled over a live fire for maximum flavor.

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