Fresh Veggie Bulgogi Bibimbap
 |
| Three bowls of colorful veggie bulgogi bibimbap served with doenjang-jjigae and greens. |
Summer came early this year—it shot up to 27°C (80°F) today! On days like this, who wants to sweat over a hot stove?
That’s why simple, no-fuss meals that still taste great are perfect for this kind of weather. Today, I’m sharing a refreshing, well-balanced, and super easy recipe to help you beat the heat: Fresh Veggie Bulgogi Bibimbap.
As the name suggests, this bibimbap features raw vegetables, savory bulgogi, and warm rice all mixed together in one big bowl. Simple and straightforward, right?
The only things you’ll need to cook are the rice and the bulgogi. And if you use ready-made rice? Then you only need to cook the beef. Easy!
Ingredients
Steamed rice (밥)
Bulgogi (불고기, Korean marinated beef)
Fresh, raw vegetables(채소)
How to Cook the Rice
If you have a pressure rice cooker, great! It’s the easiest method:
Measure your rice using the cup that comes with the cooker. Wash the rice thoroughly.
Add it to the inner pot and pour water up to the corresponding line (e.g. 2 cups of rice = water to the "2" line).
Let it sit for 15–20 minutes, then hit the “Cook” button. That’s it!
No pressure cooker? No worries. Just grab a pack of instant rice. You can cook it in a regular pot, but it’s a bit tricky if you’re new to it.
The Vegetables
Any raw vegetables that are safe to eat uncooked will work here. Think cucumber(오이), carrot(당근), lettuce(상추), perilla leaves(깻잎), bell pepper(파프리카)... Basically, if you can use it in a salad or a lettuce wrap, you’re good to go!
Wash everything thoroughly and drain well.
Then julienne (cut into thin strips) veggies like carrots, cucumbers, and peppers. Leafy greens can be thinly sliced—or just tear them by hand for a more rustic feel.
The Bulgogi
For this dish, use thinly sliced beef—shabu shabu-style meat works best. When it comes to bibimbap, thinner meat blends better with the rice and veggies.
To marinate the beef, mix it with sugar, soy sauce(간장), sesame oil(참기름), pepper, chopped green onion(양파), and minced garlic(마늘). Let it sit for 30 minutes to an hour. If that sounds like too much work, store-bought marinade or pre-seasoned bulgogi works just fine.
Optional, but tasty: toss in some sliced onions or mushrooms while cooking the beef.
Putting It All Together
Now that everything’s ready, it’s time to build your bowl! Use a large mixing bowl so you can stir everything together easily.
Heat a pan or wok and cook the beef quickly—it’s thin, so it only takes a minute or two. Sprinkle a little black pepper at the end.
Start with a base of warm rice, then pile on the fresh veggies.
Top with the cooked bulgogi, drizzle a bit of sesame oil, and finish with a pinch of toasted sesame seeds.
That’s it—Fresh Veggie Bulgogi Bibimbap is ready! Pair it with something like doenjang-jjigae (soybean paste stew), young radish kimchi, or chilled eggplant or cucumber soup for a perfect summer meal.
Not only is this bibimbap tasty, but it’s also a nutritional powerhouse—packed with protein, fiber, vitamins, minerals, and healthy carbs and fats.
As the weather keeps heating up, I’ll be sharing more cool and easy recipes that use minimal cooking—10 summer dishes in total. Stay tuned!
Ready in minutes, full of flavor, and loaded with nutrients—this bibimbap is summer in a bowl.
🥬 Featured Vegetables in This Dish
Cucumber (오이) – Crisp and refreshing, perfect for adding a cool crunch.
Carrot (당근) – Naturally sweet and colorful, adds texture and brightness.
Lettuce (상추) – Mild and soft, often used in Korean BBQ wraps.
Perilla Leaves (깻잎) – Fragrant with a slightly minty, earthy flavor; a Korean favorite for wrapping.
Bell Pepper (파프리카) – Sweet and juicy, adds color and a hint of sweetness.
You Might Also Like
Comments
Post a Comment