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.

Recipe for the Chili Crisp Fried Eggs

Makes 2 eggs

Spicy, bright-red chili crisp adds so much flavor to simple fried eggs. It’s one of the first dishes that made me fall in love with all the possibilities of cooking with chili crisp, beyond just as a finishing touch. Mixing chili crisp with a little bit of toasted sesame oil adds an extra layer of nutty flavor that takes crispy eggs to the next level. I recommend cooking eggs sunny-side up to make the yolk a rich sauce that complements the spicy chili crisp. Once you make this, you will never want to go back to frying eggs in plain oil.

Ingredients

• 1 tablespoon chili crisp
• 1 teaspoon toasted sesame oil
• 2 large eggs
• Furikake, for garnish (optional)
• Green onions, chopped, for garnish (optional)

Directions

In a medium skillet or sauté pan, preferably nonstick, over medium-low heat, warm the chili crisp and sesame oil. Gently crack the eggs over the chili crisp and let the eggs crisp up around the edges for 3 to 5 minutes, or until the whites are set but the yolk is still runny. Be sure to keep the heat medium-low to prevent the chili crisp from burning.

Enjoy chili crisp fried eggs on their own. Or serve them over toast, English muffins or rice, which is a go-to easy meal. Garnish with furikake and freshly chopped green onions, if desired. Feel free to add an extra drizzle of chili crisp on top of the fried eggs if you like.

Note: A chili crisp fried egg is an easy way to turn your boring rice into something incredible. Add 1 tablespoon of butter and 1 teaspoon of soy sauce to a bowl of cooked hot rice, and then slide the egg on top. Garnish with green onions, toasted sesame seeds, more chili crisp, and toasted sesame oil, if you want.