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1
Make the bulgogi: Mix the marinade ingredients together, and marinate the beef in it for at least an hour.
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2
Drain off the marinade, stir fry it and transfer to a container.
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3
Make the namul: Blanch spinach in a pot of boiling water for about 10 seconds, then refresh in cold water.
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4
Squeeze out tightly, cut up into easy to eat pieces and mix with the namul seasoning ingredients.
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5
Sprinkle on the salt and sugar 3 times, drizzle on the oil, then taste and adjust.
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6
Blanch the bean sprouts in the same boiling water too.
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7
Flavor the bean sprouts in the same way.
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8
Drain, and mix in the flavoring ingredients while still hot.
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9
Add more salt and sugar than you did for the spinach.
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10
Heat up 2 tablespoons of oil in a frying pan over medium heat.
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11
Spread the rice evenly over the bottom.
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12
(Don't move the rice around after it's spread on the bottom of the pan!)
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13
Top the rice with namul, bulgogi and kimchi.
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14
The meat will sizzle.
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15
Lift up the rice with a spatula and look at the bottom.
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16
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.
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17
When the bottom of the rice is making crackling and popping sounds it's done.
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18
Drop an egg yolk in the middle, and bring the frying pan right to the dinner table!
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19
Each portion tops their portion with gochujang to taste.
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20
Mix up from the bottom to eat.
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21
The more you mix, the better it tastes!
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22
Mix in some gochujang to taste.
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23
You can use the same marinade to make a 'bulgogi hot pot'.
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24
Use a sukiyaki pan for this.
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25
Have the beer on ice!
