Gentleman’s Bulgogi for my Bibimbap

So my BIG End of Basic Sciences exam is tomorrow. This is the one I need to pass to make it to clinical rotations (goodbye lectures and classrooms, hello hospitals!!).

B and I haven’t been able to see each other in person for over 4 months since our classes have been crazy. But he marinated this bulgogi during his last visit here waaay back in August, and I froze it to save for “later.”

Well, the week of the EBSE test is the perfect time for “later.”Since I’ve been so busy, I haven’t been able to cook. A hungry Natticakes does not learn well.

I just tossed the meat in a pan and let it simmer on low for an hour so it’s tender. The Korean side dishes (seaweed, sprouts, carrots, etc) are from a Korean store store, and I just fried an egg to make my own bibimbap, inspired by My Korean Kitchen.
This is the only good food I’ve had all week (yogurt and cereal for dinner…isn’t quite the same). Good food feeds the brain, so I get smarter, right?

2 lbs beef tenderloin
1 onion
2 scallions
2 cloves garlic
2 tablespoon sesame oil
3 tablespoon brown sugar
Bulgogi Marinade (look for brands without MSG)
1 tablespoon sesame seeds

cooked rice
bean sprouts
Korean seaweed
carrots, cut into strips
shiitake mushrooms
1 egg, sunny side up or fried
hot pepper paste and sesame oil

Combine all ingredients in a zip lock bag and mix. Let the meat marinate for 24 hours minimum. Sautee on medium heat until just brown, the set on low and simmer for 1 hour.

Scoop rice in a large bowl, and display all your vegetables, bulbogi, and egg. Serve it with sesame oil and hot pepper paste.

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