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We hope you got insight from reading it, now let’s go back to stone-cooked style bulgogi and bibimbap recipe. You can have stone-cooked style bulgogi and bibimbap using 22 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Stone-Cooked Style Bulgogi and Bibimbap:
- Provide 500 grams of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.)
- Get 1 enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand
- Get 1 bag Bean sprouts
- You need 1 Kimchi
- You need 2 to 3 Egg yolks if you have them
- Get 1 Sesame oil
- You need 1 Gochujang (as topping)
- Use Namul Seasoning - Example: for one bunch of bok choy
- Take 1 swirl Sesame oil
- Get 3 pinch Salt
- Prepare 3 pinch plus Sugar
- Use 1 generous amount Toasted sesame seeds
- Provide Bulgogi Marinade for 500 g of beef:
- Prepare 50 ml Soy sauce
- Take 1/2 tbsp Grated garlic
- Prepare 1 tbsp Mirin
- Prepare 1 tbsp Sugar
- Provide 1 tbsp Honey
- Take 1 tbsp Gochujang
- Provide 1 tbsp Grated kiwi, apple or nashi pear
- Use 1 tbsp Grated onion
- Use 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 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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