Bulgogi & Bibimbap

Bulgogi

Bulgogi’s Korean BBQ and it’s pretty good by itself but it’s absolutely essential for some delicious Bibimbap. And Bibimbap is one of the most delicious foods you’ll ever enjoy. 

• 1 Lb Lean Steak

• 1/3 Cup Soy Sauce

• 2 1/2 Tbs Brown Sugar

• 2 Tbs Sesame Oil

• 3 Cloves Garlic minced

• 1 Tbs Ginger grated

• 1 Bunch Green Onions chopped whites and greens separated

• 1/2 Tsp Ground Black Pepper

• 1 Tsp Sriracha

• 1 Tsp Garlic Chili Paste

• 1 Tsp Gochujang Spice

• 1 Tbs Toasted Sesame Seeds

1. Stick the Lean Steak in the freezer because it’s way easier to slice the Steak paper thin. Trust me. Set the Steak into a large bowl and top the thawing Steak with the Soy Sauce, Brown Sugar, Sesame Oil, Garlic, Ginger, Onion Whites, Garlic Chili Paste, Gochujang Spice, Pepper, Sriracha, and any other Spice blend. Mix it all up and fully coat the Steak, then let it thaw and marinade for an hour.

2. Once the Steak is done marinating, heat a large skillet wok to high heat and cook all the Steak, making sure to brown and caramelize all the pieces.

3. When done, throw out the remaining marinade, sprinkle the Green Onions and the Sesame Seeds, and either enjoy the Steak or use it with some Bibimbap.

Bibimbap

I haven’t had too many Korean dishes but Bibimbap is amazing. Just make sure you’ve previously made some Bulgogi.  

• Bulgogi

• White Rice

• 8 oz Spinach

• 6 oz Mushrooms sliced (Oyster, Shiitake, and/or Cremini)

• 1 Cup Carrots shredded

• 1 Bunch Green Onions cut into a little less than an inch segments

• Sesame Oil

• 1/4 Cup Vegetable Broth

• 1 Garlic Clove minced

• 1 Tsp Sesame Seeds

• 4 Eggs

• Salt and Pepper

• Gochujang Sauce

• Sriracha

• Garlic Chili Paste

• 2 Tbs Sesame Oil

• 2 Tbs Honey

• 1 Tsp Rice Vinegar

• 2 Tsp Sesame Seeds

1. Mix all the Gochujang Sauce ingredients into a small bowl and set aside.

2. Place the Spinach, 1 Tsp Sesame Oil, 1/4 Cup Broth, 1 Tsp Sesame Seeds, Salt, and Pepper into a pot and bring it all to a simmer until the Spinach has wilted.

3. Turn a skillet up to medium heat and pour in 1 Tsp of Sesame Oil. Once it’s good and hot add the sliced Mushrooms and Garlic and sauté for 10 minutes. Place the mushrooms aside once they’re done.

4. In that same skillet, fry the Eggs, keeping the yolk a little runny.

5. Now you’re all done with the cooking, so in a bowl place a heap of the rice and top with the Spinach, sautéed Mushrooms, shredded Carrots, Green Onions, Bulgogi Beef, a fried Egg, and drizzle with Gochujang Sauce. The key to Bibimbap though, is once you’ve assembled the bowl, mix it all up together.