23rd January 2013

Boo-ya! Bibimbap! (for cheaters)



I was picking up a few things at the local Trader Joe’s when I saw a package of “Bool Kogi”, apparently TJ’s version of “bulgogi”, and on a whim, threw it in my cart.  Lisa asked how we were going to eat it, and I thought, bibimbap!  We had most of everything we needed on hand (I had also grabbed a bag of baby greens), and this Korean dish is one of my favorites, so it was a no-brainer.  This would obviously be better if you made the bulgogi yourself, but using the TJ shortcut saved a bunch of time (the meat cooks in about 7 minutes) and was certainly good enough to get the job done.

Beef Bulgogi (“Bool Kogi”, in TJ parlance), grilled and sliced thin
Brown Rice, cooked
soy sauce
sesame oil
canola oil
sesame seeds
2 cloves garlic, minced
1 bunch of spinach, or one bag of baby spinach/kale/chard
1 carrot, julienned
1 zucchini, julienned
5 shiitake mushrooms, sliced thin
2 eggs
Gochujang sauce

Place the spinach/greens in boiling water until wilted, a minute or so. Drain, rinse with cold water, and squeeze dry in paper towels. Add a teaspoon of soy sauce, a pinch of salt, the garlic, and stir. Drizzle with sesame oil and a few sesame seeds; set aside.
Saute the carrot in a pan over high heat for just 30 seconds or so, set aside.
Sprinkle salt on the zucchini, then saute the zucchini in a pan over high heat until translucent and set aside.
Saute the mushrooms over medium high heat with 1 teaspoon of canola oil. Add two teaspoons of soy sauce, a teaspoon of sugar, and stir for a couple of minutes until glazed. Drizzle with sesame oil and set aside.
Prepare two eggs, sunny-side up. (Here’s one method).

In each bowl, put a base layer of rice.
Arrange each of the toppings (meat, vegetables) separately to your liking, with the fried egg in the center.
To serve, stir it all up, get that yolk in there, and dig in!

Serve with gochujang and sesame oil.

posted in Korean, Main Dishes | 0 Comments

23rd February 2010

Bulgogi-Style Salmon with Bok Choy and Mushrooms

I was looking for a dish that would go well with our Korean pancakes, and after a quick interwebs search I came across this dish at epicurious. Rather than the usual sirloin, this recipe uses salmon as the lucky recipient of a tasty, spicy marinade made with soy sauce, onions, ginger, sesame oil, and more. It’s served over a bed of baby bok choy and shiitake mushrooms. I only made slight modifications to the recipe — I doubled the marinade and upped the number of mushrooms. The sauce/glaze is deeelicious.

Lisa says:

Yum, this is really good!

Chris says:

Yeah, I really like how the salmon is cooked.. super tender on the inside. And I think that’s the first time our oven’s been set at 500.

Lisa says:

Well mark it in the calendar.

Chris says:

… anyway … I loves me that marinade/glaze. It’s good on the veggies and the salmon.

Lisa says:

You know, that spicy red sauce from the pancakes is good on my salmon, too.

Chris says:

I’m sure that’s good on cardboard. I think we’re going to have to do more Korean recipes soon.


Bulgogi-Style Salmon with Bok Choy and Mushrooms
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tbsp Chinese rice wine or dry Sherry
1 tsp minced fresh ginger
2 tsp sugar
1 tsp Asian sesame oil
1 tsp chili-garlic sauce
2 6-oz center-cut skinless salmon fillets
1 tbsp olive oil
5-6 baby bok choy, cut crosswise into 1/2-inch-wide strips (about 3 1/2 – 4 cups)
8 large fresh shiitake mushrooms, stemmed, caps sliced

Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in a small glass baking dish. Spoon marinade over, and let marinate 5 minutes.
Preheat oven to 500°F. Transfer the fish, with some marinade still clinging, to a rimmed baking sheet. Roast the fish until just opaque in center, about 8 minutes. Meanwhile, transfer any remaining marinade to a small saucepan. Bring marinade in saucepan to boil; set aside and reserve for glaze.
Heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
Divide vegetables among two plates, top with the salmon, and brush with the glaze.

2 Servings

posted in Korean | 7 Comments

23rd February 2010

Korean Green Bean & Scallion Pancakes

We made this recipe from Asian Flavors after one of Lisa’s running buddies put the thought of Korean food in our heads. I’d been wanting to make this recipe for a while, and the promise of a new hot sauce to dip them in made it a no-brainer. These pancakes aren’t as fluffy as American pancakes, and you can throw just about anything in them. These feature green onions, green beans, and red bell peppers. This is sure to be a fun recipe to experiment with later.

Chris says:

I could eat an entire meal consisting of just these.

Lisa says:

We’re almost there already…

Chris says:

Well, I had to toss the first one — my pan and oil weren’t nearly hot enought and it turned into a super-oily goo.

Lisa says:

Well it looks like you figured it out fine…

Chris says:

Yep, I think each successive one was better. By the way, I love that red hot sauce.

Lisa says:

I know! I like dipping them in that better than the soy sauce-based one.

Lisa says:

I didn’t think it was too spicy at first, but it builds… the more you have, the hotter it gets.

Chris says:

In that case, I have to find more stuff to dip into it!


Korean Green Bean & Scallion Pancakes
2 oz green beans
2/3 cup all-purpose flour
1/2 cup brown rice flour
1 large egg, beaten
1 cup cold water
1 tsp toasted sesame oil
peanut oil
4 scallions, sliced into thin strips
1/2 red bell pepper, cut into strips

Blanch the green beans in a saucepan of boiling water for about a minute. Drain, cool with cold water, and chop into small pieces.
In a bowl, mix together the two flours. Make a well in the center, add the egg, and stir into the flours until mixed, gradually adding the cold water. The batter will be runnier than breakfast pancake batter. Stir in the sesame oil and let stand for 30 minutes.
Heat a small, heavy, non-stick skillet over medium heat, and add peanut oil to coat. Pour in a quarter of the batter, then add a quarter of the vegetables. Cook for 3-4 minutes until set and browned underneath. Flip and cook for 2-3 minutes more. Transfer to a warming platter, and repeat to make a total of four pancakes.
Cut into squares and serve with the dipping sauces.

Dipping Sauce #1
(not pictured)
1/2 cup Korean Hot Pepper Paste (Gochujang)
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tbsp of sesame oil
1 clove of garlic, minced

Dipping Sauce #2
4 tbsp Japanese soy sauce
1 tbsp rice vinegar
1/2 tsp ginger puree
1 tsp sesame paste
Pinch of sugar
1 tsp black sesame seeds

posted in Appetizers, Asian Flavors, Korean | 1 Comment