Steps to Make Favorite Stone-Cooked Style Bulgogi and Bibimbap

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Before you jump to Stone-Cooked Style Bulgogi and Bibimbap recipe, you may want to read this short interesting healthy tips about Keeping Track of Precisely what You Take in: How to Do It Correctly.

When you first start your diet one of several things you will learn right away is that trying to keep a food journal is very helpful. Keeping a food journal helps you recognize the foods you are eating as well as the foods you aren't eating. One example is that, after monitoring your nutrition for a few days you might realize that you are consuming far too many sugars and unhealthy fats but not nearly enough organic nutrients. When you write every little thing down you'll be able to see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

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What kind of feelings are you in while you eat? Write it down! This helps you figure out when you use food to help soothe emotional issues. This will also show you whether or not you gravitate toward certain foods based on your mood. Lots of us will reach naturally for junk food when we feel upset or angry and we are more likely to pick out healthy options when we feel happy or content. Paying attention to what you reach for if you find yourself upset just might help you stock similar but healthier items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got insight from reading it, now let's go back to stone-cooked style bulgogi and bibimbap recipe. You can have stone-cooked style bulgogi and bibimbap using 22 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Stone-Cooked Style Bulgogi and Bibimbap:

1. Get 500 grams of of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.).
2. Use 1 of enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand.
3. Get 1 bag of Bean sprouts.
4. Provide 1 of Kimchi.
5. Get 2 of to 3 Egg yolks if you have them.
6. Get 1 of Sesame oil.
7. Get 1 of Gochujang (as topping).
8. Get of Namul Seasoning - Example: for one bunch of bok choy.
9. Provide 1 of swirl Sesame oil.
10. Prepare 3 pinch of Salt.
11. You need 3 pinch of plus Sugar.
12. You need 1 of generous amount Toasted sesame seeds.
13. Provide of Bulgogi Marinade for 500 g of beef:.
14. You need 50 ml of Soy sauce.
15. Take 1/2 tbsp of Grated garlic.
16. Take 1 tbsp of Mirin.
17. Provide 1 tbsp of Sugar.
18. Take 1 tbsp of Honey.
19. Get 1 tbsp of Gochujang.
20. Prepare 1 tbsp of Grated kiwi, apple or nashi pear.
21. Prepare 1 tbsp of Grated onion.
22. Take 1 tbsp of Toasted sesame seeds.

Instructions to make Stone-Cooked Style Bulgogi and Bibimbap:

1. Make the bulgogi: Mix the marinade ingredients together, and marinate the beef in it for at least an hour. Drain off the marinade, stir fry it and transfer to a container..
2. Make the namul: Blanch spinach in a pot of boiling water for about 10 seconds, then refresh in cold water. Squeeze out tightly, cut up into easy to eat pieces and mix with the namul seasoning ingredients..
3. Sprinkle on the salt and sugar 3 times, drizzle on the oil, then taste and adjust. Blanch the bean sprouts in the same boiling water too..
4. Flavor the bean sprouts in the same way. Drain, and mix in the flavoring ingredients while still hot. Add more salt and sugar than you did for the spinach..
5. Heat up 2 tablespoons of oil in a frying pan over medium heat. Spread the rice evenly over the bottom. (Don't move the rice around after it's spread on the bottom of the pan!).
6. Top the rice with namul, bulgogi and kimchi. The meat will sizzle..
7. Lift up the rice with a spatula and look at the bottom. If the rice grains have started to become transparent, drizzle some sesame oil right on the bottom of the pan, and raise the heat to high for a minute to burn the rice a bit..
8. When the bottom of the rice is making crackling and popping sounds it's done. Drop an egg yolk in the middle, and bring the frying pan right to the dinner table! Each portion tops their portion with gochujang to taste..
9. Mix up from the bottom to eat. The more you mix, the better it tastes! Mix in some gochujang to taste..
10. You can use the same marinade to make a 'bulgogi hot pot'. Use a sukiyaki pan for this. Have the beer on ice!.

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