I stir-fried bulgogi once — 6 types including kimbap, jjigae, quesadilla.
There are days when you miss eating bulgogi just stir-fried and served over rice. It pairs well even when rolled in seaweed, and it transforms into a weekend snack when stuffed into tortillas with cheese. First, I introduced the basic bulgogi and gathered menu options that use cooked meat. Since it's not a quantity you can make all six at once, please pick one at a time. The basic portion is for two people, and the side dish is for serving over rice. The other quantities are listed separately. T is a 15ml measuring spoon, and t is a 5ml measuring spoon. household management
After stir-frying bulgogi
There are days when it's too late to just put it on rice and eat it.
It looks good even when wrapped in Kim,
If you fill it with cheese-filled tortillas
It changes like a weekend snack.
First introduce basic bulgogi
I collected a menu that changes to cooked meat.
Making six things at once
It's not a quantity, so please pick one by one.
The basic is for 2 people, and the side dishes are
It is the amount to be served with rice.
I wrote down the other quantities separately.
T is a 15ml measuring spoon, and t is a 5ml measuring spoon.
Since it's organized in household portion sizes, the seasoning is
Please match some of the remaining ones.
The cooking time is an approximate standard.
Rehydrating and preparation, cooking rice, and
The broth preparation is separate.
1. Basic sobulgogi
3 servings of meat side dishes
material
600g beef for bulgogi · 150g onion
50g scallions
spice
dark soy sauce 4T · Sugar 1.5T
minced garlic 1T · Liquor 2T
sesame oil 1T · A little pepper · 3T water
How to make it
Cut the meat into pieces that are easy to eat, one piece at a time.
Peel the cucumber and slice the onion.
Please cut the scallions roughly as well.
Soy sauce, sugar, garlic, mirin, sesame oil,
Mix the pepper and toss it with the meat.
Add the vegetables and mix again
Please refrigerate it in the refrigerator for 20~30 minutes.
Meat and vegetables in a wide pan
Spread it out and stir-fry on medium-high heat.
When the floor dries up, water a little bit
Put it in and cook the meat completely.
Use the meat to make the broth
Take it out and weigh it separately.
Cooking about 15 minutes·refrigerate
20~30 minutes separate for sleeping.
The following menus are each cooked bulgogi.
It's a choice to use as much as you need.
2. Moist bulgogi rice bowl
2 servings
material
400g of rice · 260g of cooked beef bulgogi
Onions 80g · Green onions 20g
spice
Water 100ml · dark soy sauce 1t selected
sesame oil 0.5t · A little pepper
How to make it
Slice the onions thinly and also slice the scallions.
Put water and onions in the pan and cook for about 3 minutes.
Boil and cook until soft.
Add cooked bulgogi and stir while cooking
It heats up to the inside.
When the meat marinade dissolves in the broth, the flavor
Please add more soy sauce only when you see the sugar.
Add the scallions and boil for a while, then turn off the heat.
Add a little more HANKKI_TERM_0000 and pepper and rice.
Please serve the soup together with the rice on top.
Cooking takes about 10 minutes; beef and rice preparation is separate.
260g is not raw meat
It's the weight of bulgogi marinated and cooked.
3. Bulgogi kimbap
2 lines·2 servings
material
400g of rice · 2 sheets of kimbap
Cooked beef bulgogi 180g · Carrot 60g
Cucumber 60g · Lettuce 4 leaves
spice
sesame oil 2t · 2 pinch of salt · 1t of sesame seeds
1t of edible oil
How to make it
Thin the bulgogi broth and cook it until the filling reaches the center in the pan.
Heat it up and let it cool down.
Slice the carrots and cucumbers thinly, and chop the lettuce.
Please wash and wipe out the water completely.
Sauté carrots and a pinch of salt in the oil.
In warm rice there is sesame oil and
Please mix in the remaining salt and sesame seeds.
Spread rice on the seaweed and lettuce and bulgogi,
Put carrots and cucumbers on top and roll it tightly.
Put rice powder on the end of the kimchi and stick it on.
Please cut it into a suitable thickness for eating.
Cooking takes about 20 minutes·Prepare rice and bulgogi separately.
It's for 2 large gimbap rolls.
I was eating bulgogi kimbap rice when
First remove the meat broth.
That way, Kim wouldn't be as wet and would have been sliced.
The time and shape are also neat.
4. Bulgogi mushroom soup
2 servings
material
Cooked beef bulgogi 260g
Shiitake mushroom 100g · Shimeji mushroom 60g
Shiitake mushrooms 100g · Onion 80g
30g scallions · 50g dried rice noodles
spice
Dori dashi broth 600ml
[HANKKI_TERM_0001] 1t selected · [HANKKI_TERM_0000] 0.5t
A little pepper
How to make it
Soak the glass noodles in cold water for 30 minutes and drain the water.
Slice mushrooms and vegetables nicely so they look good to eat.
Please put it in the stew pot.
In the middle, glass noodles and cooked bulgogi
Add the broth and garlic.
If it boils, reduce the heat to medium and simmer for 8~10 minutes.
While boiling, check if the dangmyeon is cooked.
When the meat gets hot, I taste the broth flavor.
Add Korean soup soy sauce only as much as you need.
You can also put it in the pot and sprinkle a little pepper on it.
Cooking about 15 minutes·glass noodles
Soaking and bulgogi preparation are separate.
If making broth is inconvenient, just one anchovy.
Write the broth according to the product labeling amount
Please adjust the liver at the end.
5. Bulgogi cheese quesadilla
2 servings
material
Tottia 20cm 2 pieces
Cooked beef bulgogi 180g · Onion 60g
Peppers 50g · Mozzarella cheese 100g
spice
1 tbsp of cooking oil · a little pepper
How to make it
Cut the bulgogi into small pieces and skim off the broth.
Slice the onions and bell peppers and fry them in oil.
Fried in a hot pan and then barbecue
Please put it in and heat it up until the inside is hot.
Half of the tortilla with cheese, meat, and
Put the vegetables and the leftover cheese on top.
Please leave the edges a little empty and fold it in half.
I cook the front and back with a weak flame on a dry fan.
When the cheese melts and the outside gets crispy
Please cool it down and cut it.
It's delicious even without sauce because it's seasoned meat.
Cooking takes about 15 minutes·Bulgogi preparation separately.
It's for making 2 portions of tortilla rolls.
Bulgogi and cheese go well together in a subtle way.
If you put it in a crispy tortilla, it can be eaten as a side dish with rice.
Because the time and feeling are different, I often eat it like this.
6. Bulgogi Bibimbap Noodle Soup
2 servings
material
Rice vermicelli 180g · Cooked beef bulgogi 160g
Cucumber 80g · 4 sheets of perilla leaves
spice
gochujang (Korean red chili paste) 1T · gochugaru (Korean red pepper flakes) 1t
Vinegar 1.5T · Sugar 2t · dark soy sauce 1t
minced garlic 0.5t · sesame oil 1t
1t sesame seeds · 2L water for boiling noodles
How to make it
Mix the marinade evenly and cucumber with
Cut the perilla leaves thinly.
Fried pork is heated on the fan until it reaches the center.
Please let it cool down for a while after making it hot.
The somiyeon should be boiled in boiling water according to the product label.
Boil it and rinse it with cold water to remove the moisture.
Leaving some of the seasoning behind
Please first mash it with the noodles.
Put the noodles, vegetables, and bulgogi into a bowl.
There is seasoning in the meat too, so take a bite together.
Try it and add the leftover seasoning.
Cooking takes about 15 minutes·Bulgogi preparation separately.
Reduced the regular bibimbap noodles seasoning and cooked
It's an appetizer menu served with bulgogi.
When putting it on the rice, make it moist,
Without any moisture on the kimchi rolls and tortillas.
The difference is big even with the same meat.
The menu using marinated bulgogi is
Before adding the liver
Please try it at least once.
#Bulgogi dish · #Beef bulgogi
#Bulgogi marinade · #Bulgogi rice bowl
#Bulgogi kimbap · #Bulgogi stew
#Bulgogi Quesadilla · #Bulgogi Bibimbukguk Noodles
#Beef dishes · #Leftover bulgogi
#Totiyari · #Weekend menu
#Family dinner · #Meat side dish
#One meal workshop