Stone-Cooked Style Bulgogi And Bibimbap
Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Stone-Cooked Style Bulgogi and Bibimbap. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Stone-Cooked Style Bulgogi and Bibimbap is one of the most popular of recent trending meals in the world. It's appreciated by millions every day. It's easy, it's fast, it tastes yummy. They are nice and they look fantastic. Stone-Cooked Style Bulgogi and Bibimbap is something that I have loved my whole life.
Many things affect the quality of taste from Stone-Cooked Style Bulgogi and Bibimbap, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stone-Cooked Style Bulgogi and Bibimbap delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can have Stone-Cooked Style Bulgogi and Bibimbap using 22 ingredients and 10 steps. Here is how you can achieve it.
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.
Use apple or kiwi if you don't have a Japanese pear.
Grated fruit is added in order to tenderize the meat.
The meat becomes more delicious if you marinate it for some time, so try marinating it overnight. For 4 servings. if you cook it on an electric tabletop griddle you can make 5 to 6 servings at once.. Recipe by pogue
Ingredients and spices that need to be Prepare to make Stone-Cooked Style Bulgogi and Bibimbap:
- 500 grams of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.)
- 1 enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand
- 1 bag Bean sprouts
- 1 Kimchi
- 2 to 3 Egg yolks if you have them
- 1 Sesame oil
- 1 Gochujang (as topping)
- Namul Seasoning - Example: for one bunch of bok choy
- 1 swirl Sesame oil
- 3 pinch Salt
- 3 pinch plus Sugar
- 1 generous amount Toasted sesame seeds
- Bulgogi Marinade for 500 g of beef:
- 50 ml Soy sauce
- 1/2 tbsp Grated garlic
- 1 tbsp Mirin
- 1 tbsp Sugar
- 1 tbsp Honey
- 1 tbsp Gochujang
- 1 tbsp Grated kiwi, apple or nashi pear
- 1 tbsp Grated onion
- 1 tbsp Toasted sesame seeds
Steps to make 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!
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So that is going to wrap it up with this special food Recipe of Any-night-of-the-week Stone-Cooked Style Bulgogi and Bibimbap. Thank you very much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!