Korean recipes:
Bulgogi and kimchi fried rice (kimchi bokkeumbap)
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
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. :)
March 6th, 2008 at 12:52 amMmmm I’m making this tonight! I’m also going to have the sweet soybeans on the side. Thanks Maangchi!
March 6th, 2008 at 12:48 pmI don’t have any red pepper flakes, but I have the paste…can I make the sauce with that, maybe just reducing the liquid?
March 6th, 2008 at 3:03 pmLillian!
March 6th, 2008 at 5:31 pmWhich 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.
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.
March 6th, 2008 at 11:30 pmHi 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
March 7th, 2008 at 12:24 amHi,Sandy
March 7th, 2008 at 5:35 amWriting 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, anonymous,
March 7th, 2008 at 5:41 amYou 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!
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.
March 7th, 2008 at 12:39 pmlillian,
March 7th, 2008 at 5:46 pmCongratulation! 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!
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?
March 8th, 2008 at 8:52 pmHi, 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
March 8th, 2008 at 10:40 pmHello Maangchi!
I cooked bulgogi today and it was delicious. You’re right, the recipe you gave was very easy. :)
Happy weekend!
April 12th, 2008 at 10:53 amjo^rose,
April 12th, 2008 at 11:06 amoh, you made it, gratz!
thank you adjuma im aznshrimp by the way oh i accidently deleted ur message sry can u resend
June 12th, 2008 at 5:42 amNothing better than the combination of the two most traditional Korean food.
July 19th, 2008 at 10:04 pmhi, DolsotBibimbap.com
July 20th, 2008 at 10:35 pmI checked out your website and found it’s very informative. Thank you very much.
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 :)
August 15th, 2008 at 6:54 pmMelbourne Chic
August 15th, 2008 at 7:01 pmYes, 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!
Maangchi,i love ur website.Does anyone know where i can buy hot pepper paste in Singapore ? thx
August 22nd, 2008 at 9:31 amJenny,
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!
August 22nd, 2008 at 11:14 amThx Maangchi
August 23rd, 2008 at 10:29 amHi 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
August 28th, 2008 at 9:19 amJenny!
August 28th, 2008 at 9:54 amwow, happy news! Your kimchi already fermented and cooked kimchi stew! Wonderful!
thanks Maangchi!
August 29th, 2008 at 7:14 pmI made this yesterday and my siblings loved it =)
Lydia,
August 30th, 2008 at 10:44 amThank you for your update! Wonderful!
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!
September 4th, 2008 at 10:22 amdori,
September 4th, 2008 at 12:35 pmThank 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.
Maangchi, how can i make the marinade for Pork bulgogi?
September 11th, 2008 at 8:15 pm샤넨,
September 11th, 2008 at 10:45 pmI use red and spicy sauce for pork bulgogi.
It’s included in the list of my upcoming cooking videos.
Hi Maangchi…
I made bulgogi and kimchi rice tonight…it was awesome…I added some of the red pepper paste to the beef and it was yummy! You are so kind for posting all of your recipes!
Thanks so much!
September 13th, 2008 at 8:36 pmNicole
Nicole,
September 13th, 2008 at 10:44 pmThanks for your update!
Hi Maangchi! It’s my first time to view your website and i’m so glad i found you. I work in a korean grocery store here in the Phils., so I know all the ingredients you use in your recipes. And I really love to learn to cook Korean food coz I really love it! How do you cook the spicy raw squid? It eally looks good!
October 1st, 2008 at 8:13 amChuchie,
October 1st, 2008 at 10:56 amI’m very happy to be found by you, too. : )
spicy raw squid? Give me more description about the food. If you are interested in stir fried squid dish, it’s already posted. If it’s raw squid dish, why don’t you ask it in Forum under general discussion part. Some other people may give you better answer. Thanks,
Hi maangchi, i made kimchi fried rice recently. i added omelette and minced pork for a more substantial dish. It tasted very delicious! it’s on my blog at http://www.meilengloh.com/?p=298. thanks for the recipe!:)
October 7th, 2008 at 11:09 ammeileng,
October 7th, 2008 at 4:18 pmoh, it looks so delicious! Thanks for your update!
I am looking for a great kargooksoo noodle recipe? is it difficult to make? My favorite restaurant in Korea is the MyeongDong Gyoja. Do you know of the restaurant and know what’s the secrete behind their broth? thanks for your help..jennifer
October 14th, 2008 at 8:50 amjennifer,
October 14th, 2008 at 5:51 pmoh, kalgooksu is very delicious. I’m planning to post the recipe soon. haha, “secret behind their broth?” Maybe MSG? : )
Everytime I make bulgogi, I always over cook it due to my paranoia of undercooked meat! :) How long do you usually cook a pan full of bulgogi meat for so that it’s tender, but safe to eat? Thanks!
October 15th, 2008 at 1:51 amHi maangchi,
Love your website and your easy to follow recipes! all your food looks so yummy…..so mouth -watering :) I can’t wait to try cooking !
October 29th, 2008 at 11:13 amAmy,
Don’t be afraid of undercook beef. Usually 5 minutes of cooking?
Desy,
October 29th, 2008 at 6:27 pmThank you very much! If you cook one of my recipes, let me know how it turns out.
Hi Maangchi,
October 31st, 2008 at 1:52 amHello from Vietnam. I love Korean food and I love u too :-). Beef bulgogi is one of my favorite Korean food and now I am happy to know how to make it without buying instant marinated source from supermarket. Btw, refer to your above recipe, i don’t find PEAR as your Bulgogi recipe on Youtube. Isn’t it necessary???. If you love Vietnamese Spring Roll, I would love to share it with you one day. Nice day.
Hien,
October 31st, 2008 at 8:01 amIs any kind of pear available in Vietnam?
If it’s not available, skip it. I love Vietnames pho and Spring Roll. Thank you!
Maangchi,
November 4th, 2008 at 1:34 amI once purchased something similar to bulgogi beef at a Korean market. But instead of a mild sweet flavor it was very spicy. I wonder if you know what this may have been? I liked it very much and have not been able to find it since.
Thanks,
Susan Clay
Hi Susan,
It sounds like pork bulgogi, in Korean “doegi bulgogi.” I will post the recipe for it some day.
November 4th, 2008 at 8:12 amDear Maangchi. It is very nice of you to show us how to cook all the great korean foods. I am really looking forward to try one of your recipe. Love you website!!!
November 13th, 2008 at 3:04 pmTibetan,
November 13th, 2008 at 8:29 pmThank you, please let me know how your first Korean cooking attempt turns out. Send me a photo if you want, I will post it on my website.
Hi Maangchi,
November 18th, 2008 at 8:14 pmThank you so much for sharing with us and you are so patient and merticulous! Must have taken alot of your efforts and I believe everyone greatly appreciate that. I am so motivated by you that I went to buy my 1st Red Pepper Paste yesterday and I’ll want to make my 1st Korean dish - Bibimbap
Hello, this is meant for Jenny who managed to buy her Red Pepper Paste from Raffles Place. I’m working at Raffles Place as well. Would like to find out from her, where did she buy her paste from. Thank you!!
November 18th, 2008 at 9:09 pm^_^
Sunshine23,
November 19th, 2008 at 12:03 amI hope Jenny reads your comment and you guys become friends! Thank you Sunshine23!
Hi Maangchi,
I’m going to make kimchi stew tonight and make the kimchi bokkum tomorrow night with left over bulgogi that I have in the refrigerator. I thought I check your website to refresh my memory on those recipes and just read that you sprained your wrist. I hope you get well soon - I hope also that you enjoy the American Thanksgiving on Thursday. Take care,
November 23rd, 2008 at 6:05 pmGabieolie
Gabieolie,
November 23rd, 2008 at 9:58 pmThank you very much! Yes, I am still uncomfortable with my left wrist. Kimchi stew, kimchi bokkeumbap..haha, you really seem to love Kimchi.
My god that was tasteful! Me and my girlfriend think it was dead on! Thanks a lot Maangchi. As I am getting more and more into the fascinating Korean cooking, I guess you will get these posts all over your place from me … =)
Melbourne Chic:
December 13th, 2008 at 4:45 pmI do not know about Korean soy sauce yet, but Chinese soy sauce is _very_ salty compared to the Japanese variant. I prefer the latter in all my food.
Hi Maangchi:
December 15th, 2008 at 3:40 pmThe bulgogi I made last time was good but the meat was too tough. Is there something I can add to make it become more tender? Thanks!
Pasi,
I’m glad to hear that you are getting more and more into Korean cooking!
Jessica,
December 17th, 2008 at 12:06 amI think you should buy steak quality beef to make good bulgogi, then it will be tender. And cut the beef thinly across the grain.