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

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stone-cooked style bulgogi and bibimbap. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stone-Cooked Style Bulgogi and Bibimbap is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are 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 can achieve it.

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

So that’s going to wrap it up for this special food stone-cooked style bulgogi and bibimbap recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!