Hello, I am Marie. Today, I will show you a way to make stone-cooked style bulgogi and bibimbap recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Stone-Cooked Style Bulgogi and Bibimbap Recipe
Stone-Cooked Style Bulgogi and Bibimbap is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Stone-Cooked Style Bulgogi and Bibimbap is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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
- Take 1 bag Bean sprouts
- Prepare 1 Kimchi
- Prepare 2 to 3 Egg yolks if you have them
- Prepare 1 Sesame oil
- Take 1 Gochujang (as topping)
- Make ready Namul Seasoning - Example: for one bunch of bok choy
- Prepare 1 swirl Sesame oil
- Prepare 3 pinch Salt
- Prepare 3 pinch plus Sugar
- Take 1 generous amount Toasted sesame seeds
- Make ready Bulgogi Marinade for 500 g of beef:
- Make ready 50 ml Soy sauce
- Take 1/2 tbsp Grated garlic
- Get 1 tbsp Mirin
- Get 1 tbsp Sugar
- Prepare 1 tbsp Honey
- Make ready 1 tbsp Gochujang
- Make ready 1 tbsp Grated kiwi, apple or nashi pear
- Prepare 1 tbsp Grated onion
- Prepare 1 tbsp Toasted sesame seeds
Instructions 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 sausage. 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 sausage pot’. Use a sukiyaki pan for this. Have the on ice!
So that’s going to wrap this up with this exceptional dish stone-cooked style bulgogi and bibimbap recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
