Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stone-cooked style bulgogi and bibimbap. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Dolsot Bibimbap (Korean rice with meat and vegetables in hot stone pot) video and recipe with easy to get ingredients. The host can cook the rice and make the gochujang sauce and perhaps some soup or jjigae to go with the bibimbap. It is such a wonderful way to enjoy this fabulous dish with little effort.
Stone-Cooked Style Bulgogi and Bibimbap is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Stone-Cooked Style Bulgogi and Bibimbap is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. 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:
- Take 500 grams of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.)
- Take 1 enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand
- Get 1 bag Bean sprouts
- Take 1 Kimchi
- Take 2 to 3 Egg yolks if you have them
- Take 1 Sesame oil
- Take 1 Gochujang (as topping)
- Prepare Namul Seasoning - Example: for one bunch of bok choy
- Take 1 swirl Sesame oil
- Take 3 pinch Salt
- Prepare 3 pinch plus Sugar
- Prepare 1 generous amount Toasted sesame seeds
- Get Bulgogi Marinade for 500 g of beef:
- Prepare 50 ml Soy sauce
- Take 1/2 tbsp Grated garlic
- Get 1 tbsp Mirin
- Make ready 1 tbsp Sugar
- Get 1 tbsp Honey
- Prepare 1 tbsp Gochujang
- Make ready 1 tbsp Grated kiwi, apple or nashi pear
- Take 1 tbsp Grated onion
- Get 1 tbsp Toasted sesame seeds
My first time to cook bibimbap and it was so delicious like the one I ordered in korean restaurants. Bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish.
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!
Cook the vegetables while the rice cooks and the meat marinates and all of the sudden, the recipe for bibimbap becomes a weeknight treat. There are lots of components in this dish, but it can come together quickly if you have everything chopped, sliced and ready to go before you. When you eat bibimbap out of a hot blazing stone (dolsot), it is an eating experience! Try out our wild veggie bibimbap recipe here. Similar to a cast-iron pan, the dolsot can be heated to searing temperatures and will continue to cook the ingredients as you eat.
So that’s going to wrap it up with this special food stone-cooked style bulgogi and bibimbap recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
