• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) and Cook Korean!

2 September, 2016 by Tara 11 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

Cook Korean!: A Comic Book with Recipes, written by Robin Ha, features over 60 recipes in a fun graphic novel format. Highly detailed and colorful illustrations are used to showcase Korean culture and favorite recipes including Gamja Sujebi (Hand-Pulled Dough Soup with Potatoes), Nakji Dupbap (Spicy Octopus over Rice), and Galbi (Grilled Beef Short Ribs). I will also be sharing her recipe for Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) following the review.

Disclosure: I received this book from Blogging for Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) in a bowl and topped with green onion slices.

Robin Ha

Robin Ha was born in South Korea and moved to the United States at the age of 14. She didn’t actually learn how to cook until she went to Italy during her senior year of college and stayed with an Italian family for two weeks. After becoming inspired, she spent the rest of her time in Italy in group housing with a communal kitchen and learned even more about cooking.

Robin graduated from the Rhode Island School of Design with a BFA in illustration. She worked in the fashion industry in New York City and was featured in independent comics anthologies such as Secret Identities and The Strumpet along with Marvel Comics and Heavy Metal magazine. She now lives in Falls Church, Virginia and features Korean recipe comics on her blog, Banchan in 2 Pages.

Cook Korean!

Cookbook cover- Cook Korean!: A Comic Book with Recipes.

Cook Korean! begins with a primer to Korean cooking. Robin includes a map of Korea with popular dishes, the seven key ingredients, a guide to the Korean refrigerator and pantry, and the basics behind traditional mealtime etiquette. You will also learn about the types of Bap (cooked rice) and how to best prepare prepare it. I absolutely loved Robin’s detailed acknowledgements highlighting her mother/daughter relationship.

The chapters are divided based on course: Introduction, Kimchi and Pickles, Vegetable Side Dishes, Meat and Poultry, Seafood, Soups and Stews, Porridges, Noodles and Rice Cakes, Snacks and Street Food, Cocktails and Anju, and Korean Fusion. The contents page also has the recipes listed under each chapter with page numbers.

Instead of photos, the recipes are explained with step-by-step illustrations in a graphic novel format. Robin created a fictional character named Dengki dressed in the traditional hanbok (Korean dress) to help share the recipes.

Various aspects of Korean culture are also explained including lunch boxes (dosirak), Korean barbecue, seafood- Gulbi, varieties of noodles, bunsik (foods made with flour/street snacks), Bbopki (wafer-thin sugar candy), the drinking culture (Soju and Makgeolli), Anju (bar snacks) and popular pairings, introduction of foreign foods and fusions.

Robin drew all of the illustrations herself for every single dish. The name is each recipe is listed in English and Korean. Measurements are provided in US Customary.

Bulgogi Dupbap (Korean Soy Garlic Beef with Rice)

Close up of Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) in a bowl next to wooden chopsticks and a spoon.

Bulgogi Dupbap (Bulgogi Deopbap) is a rice bowl topped with marinated, thinly sliced beef.  The marinade is made with a blended mixture of onion, garlic, ginger, soy sauce, soju, sesame oil, sugar, and kiwi.

Asian pear is traditionally used, but Robin decided on kiwi since it is easier to find and tenderizes the meat more quickly. This meal comes together with little effort, but does require 3 hours of marinating time.

The meat is quickly cooked over high heat with onions and mushrooms. It was perfectly tender and the thin cut made it easy for the kids to handle. I also loved that only one pan was needed (minus the rice cooker for the rice).

I was able to find bulgogi-cut beef at my local Korean market. If you are unable to locate it, use beef chuck and slice as thinly as possible- about 1/8 inch (3 millimeters). Freezing the meat for about 15 minutes prior makes cutting easier. The beef can also be substituted with chicken or pork.

Soju (소주)is a distilled Korean clear liquor made with rice, barley, and potato. The ABV can vary, but averages around 20%. It can be found in some liquor stores and Korean markets, but you can substitute with sake or vodka if you are unable to find it.

Other Dishes

Bean Sprout Salad (Kongnamul Muchim), Hotteok (Brown Sugar Pancakes), and Gyeranjjim (Korean Egg in a Bowl).

I also made Bean Sprout Salad (Kongnamul Muchim), Hotteok (Brown Sugar Pancakes), and Gyeranjjim (Korean Egg in a Bowl).

Kongnamul Muchim is a simple side dish (Namul) made with soybean sprouts. They are briefly boiled, then tossed with green onion, garlic, sesame, and soy. For a little spice, Korean red chile flakes can be added. It was the perfect accompaniment for Chad’s lunch with the Bulgogi Dupbap.

I have made Hotteok (Korean Brown Sugar Pancakes) a couple of times before, but couldn’t pass up the chance to make them again. These delicious stuffed pancakes are filled with a gooey brown sugar nut center. Robin recommends to try the pancakes with different fillings. I definitely need to try them again with Nutella.

I first tried Gyeranjjim (Korean steamed scrambled egg) while eating at a Korean BBQ restaurant in Annandale, Virginia with a friend. The egg is beaten with milk and green onion before steaming in a clay pot (traditionally a ttukbaegi). I have a ttukbaegi (found it in the housewares section in a Korean market), but you can also use any small ceramic bowl. Steaming the egg created a light, airy texture and was a big hit with Claire.

Looking for more Korean recipes?

Try my:

  • Korean Strawberry Milk
  • Maekjeok (Korean Doenjang Marinated Pork)
  • Dak Bulgogi (Korean Soy-Marinated Chicken)
Side view of Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) in a bowl.

Cook Korean! is a great pick for those looking for a book featuring Korean cuisine with a unique twist. The bright and colorful illustrations do a wonderful job of showing the steps and the finished dish in amazing detail. I see this being particularly helpful for teens and young adults learning how to cook in a fun way.

There are a variety of recipes to choose from with vegetables, meat, seafood, soups, rice, noodles, sweets, and beverages. Kimchi lovers will also enjoy the use of napa cabbage, chayote, green onion, daikon, and cucumber. Complexity of the recipes range from less than 15 minutes to others that require long fermentation times and a long list of ingredients.

Having access to a market with Korean ingredients will be helpful for locating items such as Korean red chile flakes, gochujang, soju, dangmyun, dried red dates, pork belly, dried anchovies, yellow croakers, sweet rice flour, dashima, gukganjang, and more. 

Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) Recipe

Excerpt from Cook Korean!

Print Pin
5 from 5 votes

Bulgogi Dupbap (Korean Soy Garlic Beef over Rice)

A recipe for Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) from the cookbook, Cook Korean! This easy rice bowl is topped with marinated, thinly sliced beef.
Course Main
Cuisine Korean
Keyword beef, bulgogi, Korea, Korean, meat, mushroom, onion, rice
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time: 3 hours
Total Time 3 hours 25 minutes
Servings 4 Servings

Ingredients

  • 1 1/2 pounds round eye beef chuck bulgogi cut
  • 1 medium yellow onion divided
  • 8 cloves garlic
  • 1 (1/2 inch) piece fresh ginger
  • 1/2 small kiwi
  • 5 tablespoons soy sauce
  • 2 tablespoons soju Korean rice liquor
  • 2 tablespoons toasted sesame oil divided
  • 2 1/2 tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper
  • 4 green onions white and green parts, plus thinly sliced green onions for garnish
  • 5 shiitake mushrooms
  • 4 cups freshly cooked rice
  • Toasted Sesame Seeds for garnish

Instructions

  • First, blot the beef dry with paper towels.
  • Peel the yellow onion, garlic, ginger, and kiwi. Chop the kiwi and half of the onion into chunky pieces. Blend the chopped onion and kiwi with the garlic, ginger, soy sauce, sugar, 1 tablespoon of the sesame oil, and the pepper.
  • Put a layer of beef in a rectangular container and cover it with a generous amount of marinade. Repeat until there's no more beef and marinade left. Cover the container with a lid or plastic wrap and refrigerate for 3 hours.
  • Cut the remaining half of the onion into thin slices, and cut the green onions into 3-inch pieces. Wash and discard the stems of the shiitake mushrooms and cut them into thin slices.
  • Heat a pan over high heat with 1 tablespoon of the sesame oil and sauté the beef for a minute, then add the yellow onion, green onion, and shiitake mushrooms and sauté for a few more minutes, until all the ingredients are cooked.
  • Serve it over freshly cooked rice and sprinkle toasted sesame seeds and thinly sliced green onions on top for garnish!
  • Facebook
  • Twitter
  • Email

Filed Under: Asian, Beef, Meat, Pasta and Rice Tagged With: asia, asian, beef, bulgogi, cookbook, garlic, korea, korean, meat, review, rice

Previous Post: « Csirkepörkölt (Hungarian Chicken Stew)
Next Post: Yakisoba Pan and A Weekend in Los Angeles »

Reader Interactions

Comments

  1. Katie Crenshaw

    2 September, 2016 at 10:48 am

    This looks absolutely scrumptious! The photography is making me drool!!!! It looks so easy also. This is a dish my whole family will love. I am going to have to check out this cookbook.

    Reply
  2. sue | theviewfromgreatisland

    2 September, 2016 at 10:52 am

    This is going on the menu for next week, and the book looks like a winner!

    Reply
  3. Willow | Will Cook For Friends

    2 September, 2016 at 11:42 am

    What a cool book! I’ve read one cookbook that was written like a graphic novel (called Dir Candy), which I loved, and thought it was such a unique format, more people should be doing it. I love Korean food but know so little about how to prepare it at home, this book sounds like just the thing I need. And this bulgogi dupbap sounds so yummy, it’s got my tummy rumbling! Heading to amazon to add the book to my wishlist now! 🙂

    Reply
  4. Tracy | Baking Mischief

    2 September, 2016 at 12:33 pm

    What a cool concept for a cook book! This recipe looks so good, and the hotteok, oh my gosh I want to try NOW. I love your idea of stuffing it with nutella!

    Reply
  5. Mary

    2 September, 2016 at 1:38 pm

    I love Korean food, and I’ve had my eye on this cookbook! Thanks for your review. And this bulgogi sounds awesome!

    Reply
  6. lk529

    24 September, 2016 at 11:17 pm

    Oh my gosh that cookbook sounds so fun, Stuart would love it!

    Reply
  7. Casey

    23 January, 2022 at 8:26 pm

    5 stars
    Oh my goodness, this looks delish! I LOVE Korean food and this is legit! Thanks so much for sharing–I need this cookbook STAT!

    Reply
  8. Anjali

    24 January, 2022 at 12:10 am

    5 stars
    This is such a delicious, easy to follow recipe that’s packed with flavor!! A fun way to mix things up and try something new for our family dinner tonight!

    Reply
  9. Dannii

    24 January, 2022 at 1:33 am

    5 stars
    I am loving korean food at the moment and this looks amazing. Another new one for me to try!

    Reply
  10. Kechi

    24 January, 2022 at 3:02 am

    5 stars
    This Korean food looks like a must-try, Tara! Love how easy to follow it is! 👏🏾

    Reply
  11. Gina

    24 January, 2022 at 3:36 am

    5 stars
    Love bulgogi! It’s one of the few Korean foods I have tried making at home but eager to explore more now!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,100 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,100 other subscribers

Featured Recipes:

Pastel de Queijo (Brazilian Cheese Pastry) pile on a white plate.
A pile of Chocolate Almond Toffee on a marble board.
Date Shake in two milkshake glasses next to dates and walnuts.

Privacy Policy

Copyright © 2022 Tara's Multicultural Table on the Foodie Pro Theme