Stone-Cooked Style Bulgogi and Bibimbap
Stone-Cooked Style Bulgogi and Bibimbap

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, stone-cooked style bulgogi and bibimbap. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Stone-Cooked Style Bulgogi and Bibimbap is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Stone-Cooked Style Bulgogi and Bibimbap is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this 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:
  1. Make ready of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.)
  2. Prepare enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand
  3. Make ready Bean sprouts
  4. Take Kimchi
  5. Get to 3 Egg yolks if you have them
  6. Prepare Sesame oil
  7. Get Gochujang (as topping)
  8. Take Namul Seasoning - Example: for one bunch of bok choy
  9. Prepare swirl Sesame oil
  10. Get Salt
  11. Make ready plus Sugar
  12. Get generous amount Toasted sesame seeds
  13. Prepare Bulgogi Marinade for 500 g of beef:
  14. Make ready Soy sauce
  15. Take Grated garlic
  16. Take Mirin
  17. Make ready Sugar
  18. Take Honey
  19. Prepare Gochujang
  20. Prepare Grated kiwi, apple or nashi pear
  21. Take Grated onion
  22. Take Toasted sesame seeds
Steps to make Stone-Cooked Style Bulgogi and Bibimbap:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!)
  6. Top the rice with namul, bulgogi and kimchi. The meat will sizzle.
  7. 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.
  8. 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.
  9. Mix up from the bottom to eat. The more you mix, the better it tastes! Mix in some gochujang to taste.
  10. You can use the same marinade to make a 'bulgogi hot pot'. Use a sukiyaki pan for this. Have the beer on ice!

So that is going to wrap this up for this special food stone-cooked style bulgogi and bibimbap recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!