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

Cook Korean!: A Comic Book with Recipes, written by Robin Ha, features over 60 recipes in a vibrant 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.

Robin Ha

Robin Ha is an award-winning author and illustrator. She was born in South Korea, moved to the United States at the age of 14, and is currently based in Virginia.

After graduating from the Rhode Island School of Design with a BFA in illustration, Robin worked in the fashion industry in New York City.

Her comics and illustrations have been featured in various publications including independent comics anthologies, The Washington Post, The Los Angeles Times, and Rise: A Pop History of Asian America from the Nineties to Now.

She is also the author of Almost American Girl, The Fox Maidens, and Instant Noodles & Beyond.

Cook Korean!

Robin begins Cook Korean! with a short introduction and primer to Korean cooking. She includes a map of Korea with popular dishes, a guide to notable pantry staples and key ingredients, 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 has a list of the included recipes with page numbers for easy reference.

In lieu 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 to help demonstrate the recipes.

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)

To pair with the review, I made Robin’s recipe for Bulgogi Dupbap (Bulgogi Deopbap)! This comforting rice bowl is topped with thinly sliced beef marinated in a blend of onion, garlic, ginger, soy sauce, soju, sesame oil, sugar, and kiwi.

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).

For those in Northern Virginia, I have been able to find bulgogi-cut beef at Lotte Plaza Market in Chantilly and H Mart in Centreville. 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.

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.

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

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 with a friend. The egg is beaten with milk and green onion before steaming in a clay pot (traditionally a ttukbaegi). I had a ttukbaegi on hand, but you can also use any small ceramic bowl. Steaming the egg created a light, airy texture and was a big hit with Claire.

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 longer fermentation times.

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

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 minutes

Cook Time 15 minutes minutes

Resting Time: 3 hours hours

Total Time 3 hours hours 25 minutes 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!