I made bulgogi and kimchi stir fried rice (Kimchi bokkeumbap) tonight.
Bulgogi recipe:
- Slice 1 pound of beef thinly
- Mix these ingredients to make marinade sauce:
3 tbs of soy sauce, 3 tbs of water, 2 tbs of sugar, 1 tbs of honey, 1tbs of sesame oil, 1tbs of toasted sesame seeds, 2 chopped green onions, 3 cloves minced garlic, 1 ts of black pepper - Marinate for at least 2 hours and keep it in the refrigerator.
- 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
Lettuce, carrot strips, and dipping sauce called ssam Jaang. Ssam jaang recipe is under my grilled beef cooking video recipe. Wrap a piece of bulgogi in lettuce and a little bit of ssam jaang and eat. You can dip carrot or cucumber strips into the ssam jaang.
Kimchi bok keum bap
I made this kimchi stir fried rice using left over bulgogi juice in my pan. After transferring bulgogi to my cast iron plate, the bulgogi juice was still left on the pan.
- On a heated pan with a little bit of bulgogi juice (no matter even if you don’t have 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
샤넨,
I use red and spicy sauce for pork bulgogi.
It’s included in the list of my upcoming cooking videos.
Maangchi, how can i make the marinade for Pork bulgogi?
dori,
Thank you for your request jangjorim (beef side dish)
Yes, I am going to post the recipe on my blog someday.
It’s already included in the list of my upcoming cooking videos.
i just found your website and i love it! do you have a recipe for jang-jo-rim by any chance? thank you for the wonderful tutorials on korean food!
Lydia,
Thank you for your update! Wonderful!
thanks Maangchi!
I made this yesterday and my siblings loved it =)
Jenny!
wow, happy news! Your kimchi already fermented and cooked kimchi stew! Wonderful!
Hi Maangchi.Finally i found hot pepper paste in Singapore.Only 5 minutes walking from Raffles Place mrt.I made kimchi 5 days ago.It turn out great.Last night i cook kimchi stew.Yummmyyyy.thx again
HI Jenny,
where exactly did you get the hot pepper paste?
name of the location would be greatly appreciated!
thanks!
Thx Maangchi
Jenny,
I found this information on the internet.
I will translate it in English.
1.Korean grocery market:
20 North Canal Road
Phone : 6538－9801∼3(delivery possible)
2. Koreana Youtong:
163 Tras Street #01-01, Lian Huat Building
Phone : 6324-5016/5017(delivery possible)
3.samjin shik poom (shik poom means grocery)
37 MALAN Road
Phone: 6777－4988(delivery possible)
Good luck with finding a good grocery market there!
Maangchi,i love ur website.Does anyone know where i can buy hot pepper paste in Singapore ? thx
Melbourne Chic
Yes, they are the same. I have never used Chinese soy sauce, so I can’t tell you the difference. Probably it’ll be alright. Thanks!
Hi Maangchi
I love your site!
I was just wondering if the Korean sesame oil and the Chinese sesame oil are the same? What about Korean soy sauce and Chinese soy sauce?
Thanks :)
hi, DolsotBibimbap.com
I checked out your website and found it’s very informative. Thank you very much.
Nothing better than the combination of the two most traditional Korean food.
thank you adjuma im aznshrimp by the way oh i accidently deleted ur message sry can u resend
jo^rose,
oh, you made it, gratz!
Hello Maangchi!
I cooked bulgogi today and it was delicious. You’re right, the recipe you gave was very easy. :)
Happy weekend!
Hi, anonymous,
Finest Glutinous rice flour sounds like sweet rice powder. You can use it. And also you can use plain flour to make porridge for kimchi making. That’s what I’m doing sometime.
Regarding bulgogi marinade,
yes, you can replace beef with chicken or pork. However, in the case of pork, we usually use some hot pepper paste.
Thank you
Hi Maanchi,
great thanks for teaching us how to make the korea food.i went to korea once n try the dish similar with Bulbogi at restaurant, but they using pork instead. i’m happy that i found this blog so that i can try to make the kimchi as well as the kimchi fried rice myself, but,i cant find the “Sweet rice flour “(for kimchi)that you recommended,as you mentioned in your video,we can use normal flour, Can i replace it with ” Finest Glutinous rice flour” or i should use “plan flour” instead? Besides, if i don’ take beef, the marinate ingredient for preparing bulbogi can it be change to either pork or chicken?
lillian,
Congratulation! Your bulgogi making was successful! If the side dish soy beans are too hard, soak it longer time than 8 hours. Maybe 10 hours? Thanks for your update!
My bulgogi turned out great! I meant the pepper paste you suggested as a sauce on the side (ssam jjang). In the end I forgot it, and everything was still great. The soybeans turned out a little dry, but I’m not sure if that’s how they’re supposed to be or if I didn’t soak them long enough. They taste good though. Thanks again Maangchi! I think my next project will be jja jaang myun, once I get the bean paste and noodles.
hi, anonymous,
You made successful kimchi, kimchi stew, and jja jang bap? wow you must be good at cooking!
Regarding kimchi pancake, I’m sure you saw the vegetable pancake video. You can replace the vegetables with chopped kimchi.
Anyway, I will include kimchi pancake in the list of my upcoming videos. Thanks!
Hi,Sandy
Writing recipes and making cooking videos are the things that I’m doing these days. Problem is that my time is limited.
Thank you for your advice. I will keep it in mind.
Hi Maanchi,
Your cooking videos are excellent! You present us not only the food recipe itself, but the Korean culture. Thank you for so many ones.
One particular characteristic of Korean food which attacts me most is its wide variety of side dishes. If you’re willing to, could you write for us some easy recipes for a list of side dishes? Just like this one, this doesn’t need to make a video. I think you can also make another blog, like the section of Ingredients, which particular focuses on side dishes.
Thank you again!
Sandy
Hi Maangchi,
I watched Korean drama yesterday and they were having Kimchi pancake. Really mouth watering and it made me want to make it. Can you teach us someday. Hope it’s really soon. Thanks in advance.
Your recipes are really good. I tried making kimchi, kimchi chige and blackbean paste rice. Really delicious.
Lillian!
Which sauce are you talking about?
For bulgogi and kimchi fried rice, you don’t need hot pepper flakes.
When you stir fried rice, you need hot pepper paste, so you don’t have to worry.
I don’t have any red pepper flakes, but I have the paste…can I make the sauce with that, maybe just reducing the liquid?
Mmmm I’m making this tonight! I’m also going to have the sweet soybeans on the side. Thanks Maangchi!
Yay! Thanks Maangchi for the recipe! Will make bulgogi this weekend. Maybe I can also add kongnamool in the dish? Or I’ll just cook a separate dish for kongnamool but using the ingredients for the marinade sauce. :)