Stone-Cooked Style Bulgogi and Bibimbap

Stone-Cooked Style Bulgogi and Bibimbap

The ratio of sauce ingredients is easy to remember!
Your family will definitely fight over the nice crispy burned bits of rice.
It's fun to finish cooking this on a tabletop griddle.

Ingredients: 4 servings. If you cook it on an electric tabletop griddle you can make 5 to 6 servings at once.

Plain cooked rice plus beef for 4 people (kalbi, chuck, offcuts, etc.)
500 g of beef (this can feed 5 to 6 people)
Bok choy, carrot, bell pepper or whatever vegetables you have on hand
Enough for all
Bean sprouts
1 bag
To taste
Egg yolks if you have them
2 to 3
Sesame oil
To taste
Gochujang (as topping)
To taste
Namul Seasoning - Example: for one bunch of bok choy
Sesame oil
1 swirl
3 pinches
3 pinches plus
Toasted sesame seeds
A generous amount
Bulgogi Marinade for 500 g of beef:
Soy sauce
1/4 cup (50 ml)
Grated garlic
1/2 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
Grated kiwi, apple or nashi pear
1 tablespoon
Grated onion
1 tablespoon
Toasted sesame seeds
1 tablespoon


1. 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.
2. 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.
3. 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.
4. 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.
5. 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!)
6. Top the rice with namul, bulgogi and kimchi. The meat will sizzle.
7. 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.
8. 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.
9. Mix up from the bottom to eat. The more you mix, the better it tastes! Mix in some gochujang to taste.
10. You can use the same marinade to make a 'bulgogi hot pot'. Use a sukiyaki pan for this. Have the beer on ice!

Story Behind this Recipe

This is easier than dividing bibimbap into individual bowls plus it's fun and looks extravagant. And best of all, you can enjoy the piping hot crunchy bits of rice that have been crisped by the pan.