Bulgogi and kimchi fried rice (kimchi bokkeumbap)

Barbecued beef and kimchi fried rice / 불고기, 김치 볶음밥 / Bulgogi, kimchi bokkeumbap (or pulgogi, kimchi bok eum bap, Kimchi bokkeum bap, gimchi bokkeumbap)

• Categories: BBQ, beef, kimchi, main dish, non spicy, spicy
• Made with: beef, carrot, garlic, green onion, ground black pepper, honey, hot pepper paste, kim, kimchi, lettuce, rice, roasted sesame seeds, sesame oil, soy sauce, ssamjang, sugar, water,
• Originally posted on March 5, 2008 at 10:03 pm by Maangchi and published in Cooking Korean Food with Maangchi - Book 2

Tweet

I made bulgogi and kimchi stir fried rice (Kimchi bokkeumbap) tonight.

Bulgogi recipe: 
This is a quick and simple recipe for bulgogi that doesn’t use Korean pear to marinate. I have a more detailed, traditional bulgogi recipe here.

1. Thinly slice 1 pound of sirloin or tenderloin beef against the grain.
2. Mix these ingredients to make a marinade:
   • 2 tbs of soy sauce
   • 3 tbs of water
   • 1 tbs of brown sugar
   • 1 tbs of honey
   • 1 tbs of sesame oil
   • 1 tbs of toasted sesame seeds
   • 2 chopped green onions
   • 4 cloves of minced garlic
   • ½ ts of black pepper.
3. Add the beef to the marinade and keep in the fridge at least 30 minutes. If your cut of beef is tough, you can marinate longer to soften it, or use a Korean pear in the marinade, like I do in this recipe.
4. Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
5. Sprinkle chopped green onion and toasted sesame seeds over top.

Lettuce, carrot strips, and dipping sauce called ssamjang (my ssamjang recipe is here). Wrap a piece of bulgogi in lettuce and a little bit of ssamjang and eat. You can dip carrot or cucumber strips into the ssamjang.

Kimchi bokkeumbap
I made this kimchi stir fried rice using the bulgogi juice that was leftover in the pan from making bulgogi.

1. On a heated pan with a little bit of bulgogi juice (or even if you don’t have any bulgogi juice), put chopped kimchi (1 cup) and stir it and cook about 3 minutes.
2. Add 1 tbs of hot pepper paste in the kimchi in the pan and 2 bowls of rice and stir it with a spoon.
3. Add sesame oil and transfer it to a plate and sprinkle sliced kim (seaweed) and sesame seeds on top.

Posted Wednesday, March 5th, 2008 at 10:03 pm
Tagged: beef dish, bulgogi, 불고기, kimchi, kimchi bokkeumbap, kimchi stir fried rice, korean cooking, korean cuisine, korean food, korean recipe, Korean recipes, Maangchi, recipes, spicy rice