Super Easy Recipes For This Christmas: Beef Bulgogi + Salmon Bibimbap

Christmas is a joyous celebration as families come together to reconnect and make new memories. This year’s Christmas will be a little different than what we are used to, for obvious reasons. Though we may not be able to celebrate with a big group of friends and families this time around, we can still have fun with a few small get-togethers.

Since we are celebrating Christmas a little different this year, we figured why not cook something new? We have for you something delightful and extremely delicious to kickstart your Christmas feast! Here are two quick and easy Christmas recipes for you to try! 

Beef Bulgogi

Christmas is celebrated differently everywhere across the world. Here in Singapore, we have the privilege of choosing and enjoying a variety of cuisines. In South Korea, however, Christmas is often celebrated with Bulgogi. Interested in making one? Here’s the recipe! 👇

What you need:

  • 4-6 x 200 grams of NZ ribeye steak
  • 1 yellow onion 
  • 5 cloves of garlic
  • 1 pear 
  • 2 tbsp of brown sugar
  • 2 tbsp of sesame oil
  • 2 tbsp of Korean BBQ marinade sauce
  • ½ cup of soy sauce 
  • 1 tbsp of Gochujang (Korean chili paste)
  • ½ cup of Bokbunja wine
  • 1 tbsp of corn oil / any neutral-flavoured oil
  • 2 stalks of spring onion 
  • 3 tbsp of sesame seed

How to prepare the marination:

Blend together onion, garlic, pear, brown sugar, sesame oil and soy sauce until smooth. Once that is done, mix it together with Gochujang and Bokbunja wine. Don’t forget to season the marination with salt and pepper to taste!

How to cook:

  1. Slice the rib eye steaks as thinly as possible and pour the marinade over the beef. *Protip: it is easier to slice semi-frozen beef (or any kind of meat)! So if you have frozen beef, let it sit at room temperature for about 20 minutes and you are good to go. Be sure to sharpen your knife before slicing—it will make it much easier!  
  2. Cover the marinated beef with a plastic wrap and keep it in the fridge overnight or at least for an hour.
  3. Toast the sesame seeds and chop the spring onions thinly. Keep them aside for garnishing.
  4. Heat the pan and add the corn oil or any neutral-flavoured oil.
  5. The next step is to sear the marinated beef (both sides) in medium to high heat for 3-5 minutes.
  6. This is optional but you can add in some sliced yellow onion and carrots to give it more flavours and colours.
  7. Once you are done plating the meat, garnish it with some spring onions and toasted sesame seeds, and voilà!

This dish can serve up to 6 people and is best served with rice, kimchi and a glass (or two) of Bokbunja wine. 🍷😍

Salmon Bibimbap

This is a lighter alternative and perfect for your pescatarian friend or family member (or yourself). It involves more preparation like chopping and slicing, but the cooking time is no longer than 30 minutes! Here’s what you need to prepare:

  • 6 pieces of salmon steak
  • 3 tbsp of lemon juice
  • 100g of corn oil or any neutral-flavoured oil
  • 1 cup of Gochujang (Korean chili paste)
  • ½ cup of water
  • ½ cup of sugar
  • ½ cup of toasted sesame seed
  • ½ cup of sesame oil
  • 2 tbsp of vinegar (apple cider vinegar or rice vinegar)
  • 2 tbsp of minced garlic
  • Carrot
  • Bean sprout
  • Cucumber
  • Zucchini
  • Kimchi
  • 6 Eggs
  • Seaweed 
  • White rice
  • Salt & Pepper to taste

Preparing the sauce:

There are various styles of bibimbap sauces for you to choose from but the one we will share is the classic gochujang sauce. In case you didn’t know, there are different levels of spiciness in gochujang pastes. You can find the indicator of spiciness either at the front of your gochujang tub or at the back. For us, ‘Medium Hot’ gochujang paste is just nice—it is a tad spicy but not to the point where your tongue gets numb. Here’s how you make the sauce: mix your preferred choice of gochujang paste with water, sesame oil, vinegar, sugar, minced garlic and toasted sesame seed in a bowl. There you have it, a classic gochujang bibimbap sauce.

How to cook:

  1. First things first, cook your preferred rice or grain.
  2. While you wait for the rice to cook, cut your carrot, cucumber, and zucchini into thin slices. You can adjust the amount to your liking.
  3. Next, heat up a pan over medium to high heat and put in 1 tbsp of corn oil or any neutral-flavoured oil.
  4. Stir fry your carrot and sprinkle some salt to taste. Once you are done, put it aside in a bowl. Repeat the same process with the zucchini and bean sprouts.
  5. Cut the seaweed into thin slices and kimchi into your preferred size and put them aside.
  6. Cook the eggs, preferably sunny-side up. However, feel free to make your favourite type of eggs—can be poached or scrambled, up to you! 
  7. The next step is to cook the salmon steaks! Sprinkle the salmon with some salt and pepper on both sides, and add 3 tsp of lemon.
  8. On a medium to high heat pan, add 3 tbsp of corn oil or any neutral flavoured oil. *Protip: 3 tbsp of corn oil is meant for 2 pieces of salmon steaks. Cook 2 salmon steaks at a time and repeat the process. However, if you have a bigger pan, feel free to make adjustments! 
  9. Add the salmon and fry until golden brown.
    *Protip: If you want to cut short this process, you can “fry” your salmon in an air-fryer or just pop them into the oven for a healthier and easier, but equally delicious alternative! 
  10. It is now time to assemble your dish.
  11. In a bowl, place some rice at the base and top it off with carrots, cucumbers, bean sprouts, zucchini, kimchi, and seaweed. For this part, there is really no right and wrong. Just go with the flow and feel free to add however much “side dishes” into your bibimbap!
  12. Then, add in the crispy salmon to your dish (in a whole steak or shredded) and top it with a sunny-side up.
  13. The bibimbap should only be dressed in the gochujang sauce right before serving—usually 2-3 tbsp of sauces per serving.
  14. Mix them all up together and enjoy your homemade salmon bibimbap!

This recipe is made to serve 6 people, suitable for a family dinner. Pair up your salmon bibimbap with our sweet Bokbunja wine! These two “main course” recipes are super easy to make and we hope you enjoy cooking and eating them too!

Ready to start prepping? Our latest special holiday sets come with some good quality NZ ribeye and Chilean salmon. Click here to find out more!

Happy cooking!