Chili crisp bulgogi deopbap recipe

DIRECTIONS Courtesy: Chronicle Books In a medium bowl, season the sliced beef with the sugar and pepper, and with clean hands massage the seasonings into the meat thoroughly. This process

will ensure that the meat absorbs the marinade better. Add the soy sauce, chili crisp, honey, fish sauce, sesame oil and rice wine vinegar to the bowl with the meat, along with the garlic

and onion. Mix everything together and let the meat marinate for at least 1 hour and up to overnight in the fridge. Cut each of the green onions into four chunks. Cut the thick white parts

lengthwise into two pieces. Chop one of the green chunks and reserve for garnish. When you’re ready to cook the meat, add a splash of oil to a medium skillet or sauté pan over medium-high

heat. Add the sliced green onion chunks to the pan and cook for 1 minute, or until fragrant. Add the marinated meat and 1/4 cup of water to make the bulgogi extra saucy, which is ideal for

the rice to soak up. Cook for 12 to 15 minutes, or until the meat is fully cooked and the sauce is slightly reduced. While the meat is cooking, make the chili crisp fried eggs. Set them

aside. In a serving bowl, add hot rice first. Add generous scoops of bulgogi over the rice, then place the chili crisp fried eggs in the center. Garnish with the reserved chopped green onion

and the toasted sesame seeds. Serve warm. The leftovers can be stored in the refrigerator in an airtight container for up to five days. The uncooked, marinated meat can last in the

refrigerator for three days. Or you can freeze the marinated, uncooked bulgogi for up to two months. NOTE: Chili Crisp Bulgogi makes a fantastic centerpiece for an easy Korean barbecue at

home. Prepare a perfect lettuce ssam (lettuce wrap) with chili crisp bulgogi, a dollop of ssamjang (a Korean savory condiment), and a few pieces of thinly sliced garlic. Also, you can use

the same marinade on different cuts of meat, such as pork and chicken. You can use other thinly sliced meat for this recipe, such as thinly sliced pork butt. Use presliced meat, compared to

slicing it thinly on your own. Some packages may specifically call it bulgogi. If not, make sure that the beef is thinly sliced lengthwise, not as chunks or slabs. You can easily find thinly

sliced meat at Asian markets, such as H Mart.