Korean Bulgogi and Bibimbap
What possessed you? the Dr. asked as he cleaned off his bowl of bibimbap. I’ve always done Korean kalbi at home but have never done bulgogi, so I guess it was just about time. I haven’t had Korean food in a while and I was craving that sweet meat flavor.
In Korean, bulgogi is “fire meat” because rib-eye or sirloin is traditionally grilled. Bibimbap is translated as “mixed rice.” A bibimbap bowl consists of warm white rice topped with sautÃ©ed vegetables, the bulgogi and a fried egg. Kochujang, a spicy Korean condiment made of fermented soy beans and chilis, is served with it. You mix everything together just before eating.
The Dr. said my version tasted “just like the real thing.” I even think it looked like the real thing! I think I deserve some points.
1 small carrot, julienned
1 bunch spinach, thoroughly washed
4 shiitake mushrooms, dirt rubbed off using a dry paper towel
1 tbsp sesame seeds, toasted
1 tbsp sesame oil
Korean kochujang paste
For the bulgogi:
1 pound rib-eye boneless beef steak, sliced in 1/4-inch thick pieces
1/2 cup soy sauce
1 Asian pear, grated with juices
2 tbsps finely chopped garlic
1 small white onion, roughly chopped
2 stalks scallions, roughly chopped
1 small knob ginger, peeled, grated
2 tbsps light brown sugar
1 tbsp honey
2 tbsps sesame seeds, toasted
2 tbsps sesame oil
a pinch of ground red pepper
1. Whisk together all the bulgogi marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate overnight.
2. When ready to prepare bibimbap, heat a stove top grill to high. Grill marinated beef for 1 to 2 minutes per side without overcrowding. Remove to a plate.
3. In the meantime, using a frying pan, heat some peanut oil and sautÃ© spinach. Season with some salt. Remove to a plate. Using the same pan, add the mushrooms and sautÃ© by adding in sesame oil. Remove to the same plate. Keeping the same frying pan, add a little more peanut oil and fry the egg over easy. Remove to the same plate.
4. To serve, put a serving of cooked rice in large slightly shallow bowl. Place bulgogi on top to one side. Cover the rest of the rice by adding the vegetables and mushrooms. Put egg on top. Sprinkle with sesame seeds. Serve with kochujang paste on the side. To eat, mix well.
Korean kalbi is also as good
Serve with Korean pickles, or kimchi