Bulgogi and kimchi fried rice (kimchi bokkeumbap)

Bulgogi recipe:

1. Slice 1 pound of beef thinly
2. Mix these ingredients to make marinade sauce:
3 tbs of soy sauce, 3 tbs of water, 2 tbs of sugar, 1 tbs of honey, 1tbs of sesame oil, 1tbs of toasted sesame seeds, 2 chopped green onions, 3 cloves minced garlic, 1 ts of black pepper
3. Marinate for at least 2 hours and keep it in the refrigerator.
4. Cook it on a pan or a grill, and transfer to a plate or a cast iron plate to serve.
5. Sprinkle chopped green onion and toasted sesame seeds



Lettuce, carrot strips, and dipping sauce called ssam Jaang. Ssam jaang recipe is under my grilled beef cooking video recipe. Wrap a piece of bulgogi in lettuce and a little bit of ssam jaang and eat. You can dip carrot or cucumber strips into the ssam jaang.








Kimchi bok keum bap
I made this kimchi stir fried rice using left over bulgogi juice in my pan. After transferring bulgogi to my cast iron plate, the bulgogi juice was still left on the pan.

1. On a heated pan with a little bit of bulgogi juice (no matter even if you don’t have bulgogi juice), put chopped kimchi (1 cup) and stir it and cook about 3 minutes.
2. Add 1 tbs of hot pepper paste in the kimchi in the pan and 2 bowls of rice and stir it with a spoon
3. Add sesame oil and transfer it to a plate and sprinkle sliced kim (seaweed) and sesame seeds on top