BULGOGI
BIBIMBAP
Bulgogi Recipe:
1.5 lbs steak (rib eye, NY)
1/2 Asian pear, coarsely grated (can substitute a Bosh pear or a green apple as a last resort)
1/4 c low salt soy sauce (or 1/8 c regular salted soy sauce)
2 Tablespoons brown sugar
2 Tablespoons toasted sesame oil
3 cloves minced garlic
1 Tablespoon grated fresh ginger
1 Tablespoon gochujang
2 Tablespoons oil
Garnish (optional): Two green onions, thinly sliced and 1 tsp toasted sesame seeds
Wrap steak in plastic wrap and freeze for 30-60 minutes so it will be easier to slice into very thin sliced. Marinate several hours or preferably overnight. Best if grilled, but you can fry in a bit of oil. To serve, top with onions and sesame seeds if desired. Serve with steamed rice.
Bibimbap:
I like to use this for bibimbap. Top a big bowl of steamed rice with bulgogi, some veggies cooked until crisp tender, add a soft cooked egg on top, drizzle with some gochujang sauce. To eat you stir everything together, the soft egg yolk making it all kind of saucy. You can skip the gochujang sauce if you don’t like it. You can add some soy sauce if you want. You can cook the egg yolk until it’s hard if runny yolks gross you out. Have it your way. This is enough meat for four bowls (or two, the way my husband likes meat and hates veggies)
Veggies: You can use carrots and zucchini cut into matchsticks, bean sprouts, mushrooms, spinach, cabbage, whatever you like. Koreans like to add some pickled cucumbers which you can look up a recipe for it you’d like. I fry the veggies one at a time is a little oil, then add some of the cooking sauce I’ll list below and sort of steam fry them until the liquid is evaporated and they’re tender. I divide the cooking water up between all of the veggies. If one of the veggies isn’t quite tender but the liquid’s evaporated, just add a little water and keep cooking until it’s as you like it.
Veggie cooking water, enough to cook veggies for four bowls of bibimbap:
1/2 cup water
3 green onions, tops sliced thinly
3 Tablespoons soy sauce
3 cloves minced garlic
1 Tablespoon sugar
Gochujang Sauce:
1/4 cup gochujang
3 Tablespoons water
2 Tablespoons toasted sesame oil
3 cloves minced garlic
1 teaspoon sugar