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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, stone-cooked style bulgogi and bibimbap. One of my favorites. For mine, I will make it a bit unique. This will be really 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 popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Stone-Cooked Style Bulgogi and Bibimbap is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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:
  1. Make ready 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. Prepare 1 Kimchi
  5. Prepare 2 to 3 Egg yolks if you have them
  6. Make ready 1 Sesame oil
  7. Make ready 1 Gochujang (as topping)
  8. Make ready Namul Seasoning - Example: for one bunch of bok choy
  9. Get 1 swirl Sesame oil
  10. Get 3 pinch Salt
  11. Get 3 pinch plus Sugar
  12. Make ready 1 generous amount Toasted sesame seeds
  13. Prepare Bulgogi Marinade for 500 g of beef:
  14. Get 50 ml Soy sauce
  15. Get 1/2 tbsp Grated garlic
  16. Make ready 1 tbsp Mirin
  17. Take 1 tbsp Sugar
  18. Take 1 tbsp Honey
  19. Get 1 tbsp Gochujang
  20. Make ready 1 tbsp Grated kiwi, apple or nashi pear
  21. Prepare 1 tbsp Grated onion
  22. Prepare 1 tbsp Toasted sesame seeds

Dashi is the basic Japanese soup stock used in many Japanese dishes. When you decide to make Japanese food, you will realize that a lot of recipes require dashi, Japanese soup stock. With this unfamiliar ingredient, you may think Japanese food is hard to replicate at home. This easy Sichuan-style garlic chili oil (辣椒油 - là jiāo yóu) comes together in just minutes.

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!

With this unfamiliar ingredient, you may think Japanese food is hard to replicate at home. This easy Sichuan-style garlic chili oil (辣椒油 - là jiāo yóu) comes together in just minutes. Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Chinese Chilli Oil step by step. Fry dried chilies till crispy in a dry wok.

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