All About Korean Food Part Two: Bulgogi Bibimbap

Hello! And welcome back to Queen Bee. This week I’m doing a three part series on Korean food in honor of the 2018 Winter Olympics being held in Pyeongchang, South Korea. Part one was Korean Tacos, if you didn’t see it, go check it out!

Part two is about Bulgogi Bibimbap. Bulgogi is literally translated into Fire Meat. Bulgogi involves prime cuts of meat- which are usually tenderized with pear and soy sauce. It can be served with mushrooms, onions. or even on a skewer. But today we’re using it in Bibimbap. It used to be grilled over an open fire, and you still can do that, but I prefer to do it in a cast-iron skillet to keep it full of juice. Pure heaven.

Bibimbap is basically a rice bowl. I love a good rice bowl filled with different textures and flavors. The history behind Bibimbap is pretty interesting. Scholars believe it was a dish mixing all food offerings made at an ancestral rite. This dish is traditionally made for the lunar new year, people felt they needed to get rid of all the leftovers before the new year.

Here’s what you’ll need:
Bulgogi

  • 1 lb flank steak, thinly sliced
  • 2 tablespoons canola oil
  • 1/2 pear, finely chopped
  • 5 tablespoons tamari
  • 2 1/2 tablespoons sugar
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame oil
  • 1/2 teaspoon black pepper

Bibimbap

  • 1/2 lb seasoned spinach (6 cups salted water, 1/2 teaspoon minced garlic, 1/2 teaspoon salt)
  • 3 oz crimini mushrooms
  • 1 small carrot
  • salt
  • steamed rice
  • 4 fried eggs

For The Bulgogi:

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Place the beef in a baking dish. In a small bowl combine minced pear, tamari, sugar, garlic, sesame oil and black pepper. Pour over sliced beef, reserving 3 tablespoons, cover and refrigerate for at least an hour to overnight.

Preheat a cast-iron or heavy skillet over high heat. Heat Canola oil and quickly cook the beef until it’s a little bit charred and cooked through, about 1-2 minutes per side. Take off heat and set aside for Bibimbap.

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For The Bibimbap:

Trim spinach and wash under cold water thoroughly. Bring salted water to a boil. Once the pot is boiling, put all of the spinach in and leave it for 30 seconds. Drain water and immediately run spinach under cold water for 1-2 minutes. Squeeze the spinach to remove the excess water. Cut the spinach into 2-3 pieces with a knife. Add the garlic and salt to spinach and mix well.

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Cut carrots into matchsticks. Add canola oil and 1/4 teaspoon salt to a wok. Cook carrots over medium high heat for 2-3 minutes.

Clean the mushrooms and thinly slice them. Add them to the cooking carrots in the wok, cook until they are very much done, another 2-3 minutes.

Make fried eggs.

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Put rice in a bowl, top with the Bulgogi meat, vegetables, reserved Bulgogi sauce and the egg on the very top. Garnish with Sriracha if desired.img_20180208_181102879_hdr359026122.jpg

3 thoughts on “All About Korean Food Part Two: Bulgogi Bibimbap

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