Sunday, January 10, 2010
Bibimbap and Bulgogi
Origally posted 06/21/09 from my other blog:
So last week I found a good recipe for bulgogi and bibimbap, both are Korean dishes. We had the opportunity to try Korean food a couple of years ago when this small restaurant called Korean House was still open in the Cedar/Riverside neighborhood in Minneapolis. It since closed down and I haven't been able to find another Korean restaurant that made the two dishes good. I tried this recipe last week and I must say it turned out really good! I was so impressed and happy that I decided to take pictures of it this time. Last week I made the bulgogi with sirloin steak instead and this week I tried it with rib-eye meat. I couldn't really taste the difference. Maybe the rib-eye is just slightly more tender because it's fattier, but since rib- eye is more expensive I think I will just go with sirloin again next time. Also last time I went by what the recipe said. It said to add ground red pepper and the Sprite or 7-up. Last time the red pepper made the dish too hot and all the bulgogi I've tried was not hot, more sweet, so this time I omitted the red pepper completely and it tasted more authentic to me. This time I forgot to add the Sprite or 7-up and I thought that would ruin the taste, but it didn't. It tasted just fine. Actually, I think the Sprite diluted the marinade a little bit. I also used light soy sauce instead both times, so I'm not even going to try the regular soy sauce since it might make it too salty. I also bought a store version of the bulgogi sauce. I did marinade some meat in it, but haven't bothered cooking it to see how it tasted like. When I opened the bottle, it just stank and didn't come close to the home made version. Also, I tried making some short grain rice to make this more authentic and it did not turn out lol. Too wet and sticky. That was my first attempt so I'll need to do a little more research and experiment.
For the veggies in the bibimbap dish, I chose carrots, daikon, spinach, zucchini and bean sprouts.
Here's a picture of all the stuff I made, including the bulgogi meat and the gochujang sauce. I need coordinated plates lol. Oh, and the table in the background I've had for over 10 years now since college. :D
Ok, here's the recipe from Food Network.
Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows
*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
1 pound rib-eye
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap
Gochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.