Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, stone-cooked style bulgogi and bibimbap. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Stone-Cooked Style Bulgogi and Bibimbap is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Stone-Cooked Style Bulgogi and Bibimbap is something that I have loved my entire life. They are fine and they look wonderful.
Great recipe for Stone-Cooked Style Bulgogi and Bibimbap. This is easier than dividing bibimbap into individual bowls plus it's fun and looks extravagant. And best of all, you can enjoy the piping hot crunchy bits of rice that have been crisped by the pan.
To begin with this particular recipe, we must first prepare a few components. You can cook stone-cooked style bulgogi and bibimbap using 22 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Stone-Cooked Style Bulgogi and Bibimbap:
- Take 500 grams of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.)
- Make ready 1 enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand
- Get 1 bag Bean sprouts
- Take 1 Kimchi
- Get 2 to 3 Egg yolks if you have them
- Make ready 1 Sesame oil
- Get 1 Gochujang (as topping)
- Make ready Namul Seasoning - Example: for one bunch of bok choy
- Prepare 1 swirl Sesame oil
- Take 3 pinch Salt
- Get 3 pinch plus Sugar
- Prepare 1 generous amount Toasted sesame seeds
- Take Bulgogi Marinade for 500 g of beef:
- Take 50 ml Soy sauce
- Prepare 1/2 tbsp Grated garlic
- Take 1 tbsp Mirin
- Get 1 tbsp Sugar
- Take 1 tbsp Honey
- Get 1 tbsp Gochujang
- Take 1 tbsp Grated kiwi, apple or nashi pear
- Take 1 tbsp Grated onion
- Get 1 tbsp Toasted sesame seeds
Note: Be sure you have your rice cooked and ready. Add the beef and toss to coat. I remember the first time I saw bibimbap was on a cooking show. The rice, meat, all the veggies, and a fried egg.
Steps to make Stone-Cooked Style Bulgogi and Bibimbap:
- Make the bulgogi: Mix the marinade ingredients together, and marinate the beef in it for at least an hour. Drain off the marinade, stir fry it and transfer to a container.
- Make the namul: Blanch spinach in a pot of boiling water for about 10 seconds, then refresh in cold water. Squeeze out tightly, cut up into easy to eat pieces and mix with the namul seasoning ingredients.
- Sprinkle on the salt and sugar 3 times, drizzle on the oil, then taste and adjust. Blanch the bean sprouts in the same boiling water too.
- Flavor the bean sprouts in the same way. Drain, and mix in the flavoring ingredients while still hot. Add more salt and sugar than you did for the spinach.
- Heat up 2 tablespoons of oil in a frying pan over medium heat. Spread the rice evenly over the bottom. (Don't move the rice around after it's spread on the bottom of the pan!)
- Top the rice with namul, bulgogi and kimchi. The meat will sizzle.
- Lift up the rice with a spatula and look at the bottom. If the rice grains have started to become transparent, drizzle some sesame oil right on the bottom of the pan, and raise the heat to high for a minute to burn the rice a bit.
- When the bottom of the rice is making crackling and popping sounds it's done. Drop an egg yolk in the middle, and bring the frying pan right to the dinner table! Each portion tops their portion with gochujang to taste.
- Mix up from the bottom to eat. The more you mix, the better it tastes! Mix in some gochujang to taste.
- You can use the same marinade to make a 'bulgogi hot pot'. Use a sukiyaki pan for this. Have the beer on ice!
Two weeks ago, OB and I were way up on the northeast side of DFW in Frisco. Korean Recipes: Bibimbap with Beef Bulgogi. Try this bulgogi recipe and impress friends with your mad ethnic cooking skills. Bibimbap - Trust the Koreans to transform the humble rice bowl into a recipe that's revered all around the world! With a kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, and the signature fried egg, the thing that really seals the deal is the bright red, spicy Bibimbap Sauce that I can't get enough of.
So that’s going to wrap it up for this special food stone-cooked style bulgogi and bibimbap recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
