(Cheater) Bulgogi
Recipe adapted from here
1/3 cup brown sugar
1/4 cup soy sauce
1 T sesame oil
1/2 t crushed red pepper flakes
1/4 t ground ginger
3 cloves minced garlic
1 pound ground beef (less fat, the better)
2 green onions, thinly sliced
In a small bowl, whisk together the first 5 ingredients. Heat the oil in a skillet, add garlic and cook for a minute (stirring). Add ground beef and brown it, then drain the fat. Add the sauce mixture and the green onions, and mix well, heating through.
(Cheater) Kimchi
Recipe adapted from here
1 can sauerkraut
sesame oil
sesame seeds
chili powder
minced garlic
lemon juice
Drain the sauerkraut in a colander, and rinse it really well in running cold water. Let it drain for a while; pat it with a paper towel if it's still really wet. Lightly coat in sesame oil (while still in colander). Transfer to a bowl and add a handful of sesame seeds; mix. In a small bowl, combine a handful of chili powder, nearly the same amount of minced garlic, and about a teaspoon of lemon juice (less if you used liquid from the minced garlic). Mix it into a paste and add to the sauerkraut, mixing to thoroughly coat. Let it sit for a while (in the refrigerator is best) to combine flavors.
(Cheater) Bibimbap
white rice
bulgogi recipe above
kimchi recipe above
cucumbers, carrots, mushrooms (whatever vegetables of your choice)
eggs
This is the order I make everything in to get the timing as close to perfect as possible:
- Make rice and set aside. (Keep covered to keep warm.) While the rice is cooking, I chop up vegetables (cucumbers and, if not pre-shredded, carrots).
- Make the kimchi and put it in the fridge to combine flavors.
- I like toasting my mushrooms in butter, so at this point I melt butter in a pan while chopping up mushrooms very small, and cooking them in the butter until they're darker. (It smells AWESOME.)
- While the mushrooms are cooking, I mix up the sauce for the bulgogi.
- I keep the mushroom pan hot while I start another pan for the beef. Once the beef is drained, I add the sauce to it and I start frying eggs in the mushroom pan. It's okay for the beef/sauce to stay warm a few extra minutes while I finish up eggs.
- Now you can assemble everything! Rice on the bottom, veggies and kimchi around the side in little piles, beef in the middle, fried egg on top! And don't forget, you're supposed to mix it all up to eat it! (Personally, I like to compose individual bites to create more variety, but you do you.)
Notes:
- This makes EXCELLENT leftovers. I never thought something with rice could make good leftovers. I usually only have rice, beef, and cucumbers leftover, but I can fry a new egg if I'm eating the leftovers at home, and I could start making way more mushrooms so there can be some leftover.
- This is crazy customizable. You can put more/less of whatever ingredient(s) you (dis)like.
