Stone-Cooked Style Bulgogi and Bibimbap. 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.
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. 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. You can make Stone-Cooked Style Bulgogi and Bibimbap using 22 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Stone-Cooked Style Bulgogi and Bibimbap
- It’s 500 grams of of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.).
- It’s 1 of enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand.
- You need 1 bag of Bean sprouts.
- You need 1 of Kimchi.
- You need 2 of to 3 Egg yolks if you have them.
- You need 1 of Sesame oil.
- Prepare 1 of Gochujang (as topping).
- You need of Namul Seasoning – Example: for one bunch of bok choy.
- Prepare 1 of swirl Sesame oil.
- Prepare 3 pinch of Salt.
- Prepare 3 pinch of plus Sugar.
- It’s 1 of generous amount Toasted sesame seeds.
- It’s of Bulgogi Marinade for 500 g of beef:.
- You need 50 ml of Soy sauce.
- It’s 1/2 tbsp of Grated garlic.
- It’s 1 tbsp of Mirin.
- You need 1 tbsp of Sugar.
- It’s 1 tbsp of Honey.
- It’s 1 tbsp of Gochujang.
- It’s 1 tbsp of Grated kiwi, apple or nashi pear.
- Prepare 1 tbsp of Grated onion.
- It’s 1 tbsp of Toasted sesame seeds.
Drain off the marinade, stir fry it and transfer to a container. Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Check out my Traditional Bibimbap (non-stone pot) version here.
Stone-Cooked Style Bulgogi and Bibimbap instructions
- 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!.
Many Korean Americans like to have a bibimbap potluck party by having each person bring one topping each – a namul or beef or pork bulgogi or even ohjingeo bokkeum. The host can cook the rice and make the gochujang sauce and perhaps some soup or. We had the opportunity to try Korean food a couple of years ago when this small restaurant called Korean House was still open in the Cedar/Riverside neighborhood in Minneapolis. Bulgogi is a simpler dish than bibimbap while bibimbap is a bit more wholesome, with vegetables and an extra kick from gochujang. The way the beef for each dish is prepared varies as well, with both dishes sporting beef cooking in a particular way that can't really be swapped for the other.