I made bulgogi and kimchi stir fried rice (Kimchi bokkeumbap) tonight.
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.
- Thinly slice 1 pound of sirloin or tenderloin beef against the grain.
- Mix these ingredients to make a marinade:
- 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.
- Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
- 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.
I made this kimchi stir fried rice using the bulgogi juice that was leftover in the pan from making bulgogi.
- 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.
- Add 1 tbs of hot pepper paste in the kimchi in the pan and 2 bowls of rice and stir it with a spoon.
- Add sesame oil and transfer it to a plate and sprinkle sliced kim (seaweed) and sesame seeds on top.