Recipe of Homemade Stone-Cooked Style Bulgogi and Bibimbap

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, stone-cooked style bulgogi and bibimbap. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. Use apple or kiwi if you don't have a.

Stone-Cooked Style Bulgogi and Bibimbap is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Stone-Cooked Style Bulgogi and Bibimbap is something that I have loved my entire life.

To begin with this 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 can achieve that.

The ingredients needed to make Stone-Cooked Style Bulgogi and Bibimbap:

1. Get 500 grams of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.)
2. Take 1 enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand
3. Prepare 1 bag Bean sprouts
4. Take 1 Kimchi
5. Make ready 2 to 3 Egg yolks if you have them
6. Prepare 1 Sesame oil
7. Make ready 1 Gochujang (as topping)
8. Take Namul Seasoning - Example: for one bunch of bok choy
9. Make ready 1 swirl Sesame oil
10. Get 3 pinch Salt
11. Prepare 3 pinch plus Sugar
12. Prepare 1 generous amount Toasted sesame seeds
13. Make ready Bulgogi Marinade for 500 g of beef:
14. Prepare 50 ml Soy sauce
15. Prepare 1/2 tbsp Grated garlic
16. Make ready 1 tbsp Mirin
17. Take 1 tbsp Sugar
18. Make ready 1 tbsp Honey
19. Make ready 1 tbsp Gochujang
20. Make ready 1 tbsp Grated kiwi, apple or nashi pear
21. Make ready 1 tbsp Grated onion
22. Get 1 tbsp Toasted sesame seeds

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Instructions 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!

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