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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 Choosing Fast Food That’s Fine For You.
Just about every single article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. But occasionally the last thing you wish to do is prepare a whole meal for yourself and your family. Once in a while you need to check out the drive through while you are on your way home and complete the day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from remorse about slipping on your diet. This may be possible because an abundance of the popular fast food destinations are trying to make their menus better now. Here is how you can eat healthy when you hit the drive through.
Milk, juice as well as water would be the best selections for beverages. Choosing a large softdrink as your beverage contributes hundreds of harmful calories to your meal. Usually just one portion of soda is only eight ounces big. Those eight ounces tend to be at least 100 calories and around ten tablespoons of sugar. Most fast food soft drink sizes start at twenty ounces. It is frequently a minimum of 30 ounces. This means that just purchasing a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. Water, fruit juice and also milk, on the other hand, are much better choices.
Fundamental sense states that the best way to lose fat and get healthy is to ban fast food from your diet altogether. Most of the time this is a good concept but if you make great choices, there’s no reason you can’t visit your drive through now and then. Sometimes the best thing is to let someone else produce your dinner. When you choose healthy menu items, you do not have to feel bad about visiting the drive through.
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 cook that.
The ingredients needed to cook Stone-Cooked Style Bulgogi and Bibimbap:
- Get 500 grams of beef Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.)
- Take 1 enough for all Bok choy, carrot, bell pepper or whatever vegetables you have on hand
- Get 1 bag Bean sprouts
- Provide 1 Kimchi
- Prepare 2 to 3 Egg yolks if you have them
- Provide 1 Sesame oil
- Provide 1 Gochujang (as topping)
- You need Namul Seasoning - Example: for one bunch of bok choy
- Use 1 swirl Sesame oil
- Prepare 3 pinch Salt
- You need 3 pinch plus Sugar
- Take 1 generous amount Toasted sesame seeds
- Prepare Bulgogi Marinade for 500 g of beef:
- Take 50 ml Soy sauce
- Take 1/2 tbsp Grated garlic
- Prepare 1 tbsp Mirin
- You need 1 tbsp Sugar
- Prepare 1 tbsp Honey
- Prepare 1 tbsp Gochujang
- You need 1 tbsp Grated kiwi, apple or nashi pear
- Use 1 tbsp Grated onion
- Prepare 1 tbsp Toasted sesame seeds
Steps to make Stone-Cooked Style Bulgogi and Bibimbap:
- 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.
- 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.
- 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.
- 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.
- 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!)
- Top the rice with namul, bulgogi and kimchi. The meat will sizzle.
- 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.
- 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.
- Mix up from the bottom to eat. The more you mix, the better it tastes! Mix in some gochujang to taste.
- 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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