Alrighty. So in my last post I mentioned a dish that I like the call Poor Man’s Bulgogi. I call it this because you use ground beef, which is often dirt cheap. But it could also be called Lazy Man’s Bulgogi, because it’s really easy as heck. No slicing beef, no marinating it, NOTHIN’. I can make this meal in less than 30 minutes if I’m really on top of shit.
My bestie Cassie made this, after I recommended it, and she returned with the following review:
“Okay what the hell that bulgogi was SO easy and SOO GOOD”
It really is. Really really.
So, I basically use this recipe, from Damn Delicious which I found by googling “ground beef + bulgogi” because that’s exactly what I wanted to cook. And I used the very first recipe that came up, which was this one. And it was pretty perfect. I like to double the sauce, because SAUCE, and also add some sriracha (because sriracha. On everything. Yes). And I garnish with some sesame seeds, AND AND AND piece de resistance: A CRISPY BOTTOMED, RUNNY-YOLKED EGG. UGH. OH MY GOD. It’s so tasty. The spiciness from the sriracha against the runny yolk, with a hint of green onion and salty-sweet, fragrant bulgogi sauce? IT’S ALMOST TOO MUCH TO HANDLE.
I literally just ate this minutes ago, and I’m feeling pretty passionate about it.
So grab all your ingredients together. Chuck the soy sauce, sesame oil, ginger, garlic, red pepper flakes and brown sugar into a bowl, and mix it all together. Note that you can also just use dried ginger and garlic powder for a somewhat decent result, if you’re in a bind. Also you can play with the amount of each of the ingredients to make it just how you like: a bit sweeter, saltier, spicier, whatever.
Then just brown your ground beef right up.
You’ll probably want to drain a bit of the fat off. I used extra lean, and there was still a fair amount. You want to avoid a greasy sauce. Once it’s nice and browned and drained, throw that beautiful sauce right on that meat. Mix it all up. Let it bubble.
Of course, at this point I should probably mention that this is supposed to be served over rice. So before you start cooking the meat, put on a pot of rice. However much you desire. Once the rice is done, you can just turn off the burner, and let it sit there until you need it. Letting it sit somehow allows the rice to de-stick from the bottom of the pot. This is a good tip.
Next, we want to fry up that perfect egg. I am really into eggs. IT’S A FOOD WITH A BUILD IN CREAMY HEAVENLY SAUCE. Eggs are wonderful. Anyway, so heat up a bit of oil in a pan, and let it get nice and hot. We want the bottom of that egg to be super nice and crispy. Trust me. Once it’s nice and hot, crack the egg in there, and immediately cover the pan with a lid. Leave it for a couple of minutes. Usually enough time to scoop some rice into a bowl, and top it with out meat and some extra sauce. Then take the lid off. The top of the egg should be cooked from the steam, and the bottom should be nice and crispy, but you want the yolk still runny.
I didn’t get any pictures of cooking the egg.
But anyway, once it’s done, throw the egg on top of your bowl of rice and meat. Garnish with sesame seeds, green onion, and a zig-zag of sriracha, or more if you want.
AND THEN YOU GET TO EAT IT.
Okay, now go cook this. Right away. And come back and tell me how darn good it was.