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  • Writer's pictureHelen ModernPepper

No Korean vegetables! NO PROBLEM! Easy & Simple Bulgogi Bibimbap Recipe 외국인도 사로잡은 불고기 비빔밥

Updated: Jan 14



You can make AUTHENTIC Bibimbap at home using non-Korean vegetables! BONUS: How To Make Bibimbap Platter for a Bibimbap Party at home!

🇰🇷외국인 친구들을 위해 초간단 비빔밥 레시피를 만들어 봤습니다.


BiBimBap = 비빔밥

Bibim 비빔 = To Mix/Mixed

Bap 밥 = Cooked Rice


Chapter Timestamp 챕터 시간 코드

0:00 Introduction 인삿말

00:47 Simple Bulgogi Marinade 간단한 불고기 양념

02:00 Non-Korean Vegetable Ingredients 야채 재료

02:50 Cucumber Side Dish 오이무침

04:55 Kale Side Dish 케일나물무침

08:37 Egg Fry 달걀후라이

09:49 Sauteed Carrots 당근 볶음

10:26 Sauteed Red Bell Peppers 파프리카 볶음

10:54 Frying Pan Clean Up Hack 후라이팬 클린업 꿀팁

11:10 Bulgogi Stir Fry 불고기볶음

12:00 Romaine Lettuce 로메인 상추

12:43 Bibimbap Party Platter 비빔밥 파티 플래터

13:07 Bibimbap Bowl, Gochujang Sauce & Mixing 비빔밥 맛있게 먹기

13:48 Bibimbap Tasting



WOULD LOVE TO HEAR FROM YOU!

Please take a photo of your Simple Bibimbap or Bibimbap Party Platter when you make them, posted it on your social media, and TAG @ModernPepper



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OR


Microwavable cooked Korean rice

Korean Sea Salt, coarse

Korean Soybean Paste/DoenJang

Korean Sesame Oil






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INGREDIENTS

Bulgogi Marinade

150 Gram Beef Rib Eye Slices

2 Tablespoons Minced Scallions

1 Tablespoon Jin Soy Sauce

1 Teaspoon Brown Sugar

½ Tablespoon Minced Garlic

2 Pinches Salt

1 Pinch Black Pepper

Drizzle Extra Virgin Olive Oil

1 Tablespoon Oil Extra Virgin Olive Oil (for stir frying)


Vegetable Ingredients:

170 Grams Dinosaur Kale

60 Grams Julienned Carrot

120 Grams Julienned Red Bell Pepper

3 Romaine Lettuce Leave, Julienned


Cucumber Side Dish

200 Gram English Cucumber

1 Tablespoon Coarse Sea Salt (for salt brining)

½ Tablespoon Minced Scallion

½ Tablespoon Sesame Oil


Kale Side Dish

170 Grams Dinosaur Kale

2 Cups Water

1 Large Pinch Salt

1 Garlic Clove

Kale Seasoning Mixture:

1 Pinch Salt

1 Small Pinch Black Pepper

½ Teaspoon Soy Sauce

¼ Teaspoon Brown Sugar

1 Tablespoon Minced Scallions

½ Teaspoon DoenJang Soybean Paste

Sesame Oil


Fried Egg

1 Tablespoon Oil

2 Eggs

1 Small Pinch Salt


Carrots

60 Grams Julienned Carrot

1 Pinch Salt

1 Small Pinch Black Pepper


Red Bell Pepper

120 Grams Julienned Red Bell Pepper

1 Tablespoon Oil

1 Pinch Salt

1 Small Pinch Black Pepper


RECIPE INSTRUCTIONS

Serving Size: 2 Bibimbap Bowls

Double or triple the amount and have a bibimbap party at home with friends and family. Put all the toppings on a big platter and let everyone create their own bibimbap bowl.


Cucumber Side Dish

You can use any cucumber of your choice. My two favorite cucumbers are Kirby and Korean cucumbers. (Korean cucumbers are called JoSun OYee, but here in the states, they are labeled as "Korean cucumbers" at Korean markets.)

  • 200 Gram English Cucumber (peel the skin off in few sections and slice into 1/5" thick circles)

  • 1 Tablespoon Coarse Sea Salt (for salt brining)

Combine the sliced cucumbers with the coarse salt, mix well, and let it sit at room temperature for about 15 to 20 minutes. 15 to 20 minutes later, you'll see a pool of the cucumber juices. Bring the bowl over to the sink and rinse well with cold water, rubbing off the excess salt. Use your hands to rub the cucumber slices. Rinse in cold water 2 to 3 times. Then pour the cucumbers to a strainer. Grab a handful of the cucumber slices and gently squeeze to release the excess water, as well as bruising the cucumbers. The gentle bruising of the cucumber slices is important. Then add the squeezed and gently bruised cucumbers to a mixing bowl and add the following ingredients and mix well.

  • ½ Tablespoon Minced Scallion

  • ½ Tablespoon Sesame Oil

Yup, this is all done! Easy Peasey.


Kale Side Dish

In a medium size non-stick frying pan, add the water and bring to boil.

  • 2 Cups Water

Then add the salt, garlic clove, and Dinosaur Kales leaves. (Remove the leafy part from the stem. Discard the stems or save to add to your stock)

  • 1 Large Pinch Salt

  • 1 Garlic Clove

  • 170 Grams Dinosaur Kale

Move the the kale leaves around in the boiling water, and let it simmer for about 30 seconds on HIGH heat. Then bring the pan over to the sink and pour into a strainer. Rinse in cold water in a medium size bowl to quickly cool down the kale leaves. Then pour into a strainer. Grab a handful of the kale leaves and gently squeeze to remove the excess water. Chop up the kale leaves, roughly, into 4 sections.

In a mixing bowl, grate the blanched garlic clove using a microplane. This quick blanching of the garlic clove softens the raw spicy taste of the garlic. Then also add the following ingredients to the bowl.

1 Tablespoon Minced Scallions

½ Teaspoon Soy Sauce

½ Teaspoon DoenJang Soybean Paste

¼ Teaspoon Brown Sugar

1 Pinch Salt

1 Small Pinch Black Pepper

Sesame Oil (light drizzle)

Mix the ingredients well. Then add the chopped kale leaves to the bowl and mix well so the kale leaves are fully dressed in this seasoning mixture. You can also make this kale side dish two days in advance OR make it right away and enjoy!


Fried Egg

Using the same frying pan used for blanching the kale leaves, wipe down any water left in the pan. Set the stove heat to HIGH, and let the frying pan preheat for about 1 minutes. Add the oil and the eggs. Let it fry on HIGH heat for about 1 minute or until you see that brown mark around the rim of the whites.

  • 1 Tablespoon Oil

  • 2 Eggs

Then cover the frying pan with a lid and turn off the stove heat. Let the eggs sit in the pan, covered with the lid for about 1 minute. Then transfer the eggs to a serving platter. Add a light dusting of salt on the eggs.

  • 1 Small Pinch Salt

Carrots

Using the same frying pan just used to cook the eggs, set the stove heat to HIGH, and let it preheat for about 1 minute. Add the carrots, salt, and black pepper. Stir fry on HIGH heat for about 60 to 90 seconds. No, you do not need to add more oil to the pan, since there will be leftover oil from the egg fry.

  1. 60 Grams Julienned Carrot

  2. 1 Pinch Salt

  3. 1 Small Pinch Black Pepper

Transfer the stir fried carrots to a serving platter


Red Bell Pepper

Using the same frying pan just used to cook the carrots, set the stove heat to HIGH, and let it preheat for about 1 minute. (If you are stir frying the red bell peppers right after stir frying the carrots, you don't need to preheat the pan.). Add the oil first and the rest of the ingredients below and stir fry on HIGH heat for about 60 to 90 seconds.

  • 120 Grams Julienned Red Bell Pepper

  • 1 Tablespoon Oil

  • 1 Pinch Salt

  • 1 Small Pinch Black Pepper

Transfer the stir fried red bell peppers to a serving platter.


Simple Bulgogi Marinade

Add the following ingredients into a bowl. Massage with your hands and make sure the beef is fully covered in the marinade. You can prepare this two days in advance and store in the fridge. If pressed for time, let it sit at room temperature for 30 minutes before stir frying.

  • 150 Gram Beef Rib Eye Slices (cut into smaller pieces)

  • 2 Tablespoons Minced Scallions

  • 1 Tablespoon Jin Soy Sauce

  • 1 Teaspoon Brown Sugar

  • ½ Tablespoon Minced Garlic

  • 2 Pinches Salt

  • 1 Pinch Black Pepper

  • Drizzle Extra Virgin Olive Oil

Using the same frying pan just used to stir fry the red bell peppers, wipe the pan clean using a wet paper towel (squeeze out the excess water of the wet paper towel, first). Preheat your frying pan on HIGH heat for 1 to 2 minutes. Add your favorite oil to the pan, and add the marinated bulgogi.

  • 1 Tablespoon Oil Extra Virgin Olive Oil (for stir frying)

Quickly spread the bulgogi around the frying pan so it is evenly distributed. Let the bulgogi sizzle (untouched) for about 30 seconds or until you see brown sear marks. Then move the bulgogi around the pan and stir fry for about 30 seconds or so on high heat (move the bulgogi around the pan while stir frying). Then quickly transfer the stir fried bulgogi to a serving bowl.


3 Romaine Lettuce Leave, Julienned

Stack the lettuce leaves, and roll them tight. Then thinly slice the rolled up lettuce leaves. Adding lettuce to bibimbap not only adds a beautiful green color, but it also adds a wonderful fresh vegetable taste, too.


Now all you have to do is plate your bibimbap. Add the rice on the bottom of the bowl, and arrange the toppings on top of the rice, put the egg in the center, and admire your beautiful homemade bibimbap!


Bon appétit😋

Helen


Can't have bibimbap without Gochujang bibimbap sauce!

🌶SPICY ADDICTIVE Sauce, I put it on EVERYTHING! Gochujang Bibimbap Sauces + EASY Bibimbap 대박집 비빔밥양념장


If you are pressed for time and don't have time to make Korean rice, try these pre-cooked microwavable Korean rice.

BUT nothing beats freshly made Korean rice! Making Korean rice at home is pretty easy!

NO time to make Bulgogi? Make 3 Minute Bulgogi & K-BBQ wrap [3분 막불고기]

INEXPENSIVE & DELICIOUS Bulgogi! at home! No Marinade Ground Beef Bulgogi Recipe🥩 맛있는 갈은 소고기 불고기

🍄🌱Delicious Mushroom Bulgogi: EASY Korean Mushroom Side Dish [표고버섯볶음] 불고기처럼 맛있고 장조림보다 쉬운 밥도둑 반


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