Colorful Vegetable Bulgogi Omelet
Colorful Vegetable Bulgogi Omelet
What to Call This Dish: Vegetable Bulgogi Omelet?
Struggling with naming this unique creation! Since there’s no established recipe, I’ve named it ‘Vegetable Bulgogi Omelet’. It features thinly sliced bulgogi-style beef and a generous mix of fresh vegetables, reminiscent of bulgogi. To make it visually appealing, I’ve added a delicate omelet layer, hence the ‘omelet’ in its name. If you know the official name for such a dish, please share in the comments! Enjoy the delightful combination of hearty vegetables and savory bulgogi, all wrapped in a fluffy omelet.
Main Ingredients- Bulgogi-cut beef (thinly sliced)
- Salt to taste
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/4 onion
- 1/4 carrot
- 1/2 pack enoki mushrooms
- 3 eggs
- 2 Tbsp milk
Cooking Instructions
Step 1
First, prepare the vegetables. Deseed the yellow and red bell peppers and the green bell pepper, then slice them into thin strips. Slice the onion and carrot into similar strips. Trim the base of the enoki mushrooms and separate them into individual strands.
Step 2
Heat about 1 tablespoon of cooking oil in a pan over medium heat. Add the sliced onion and carrot and stir-fry until they become translucent. Season lightly with salt to enhance their natural sweetness.
Step 3
Once the onion and carrot are partially cooked, add the sliced bell peppers and stir-fry together. Finally, add the enoki mushrooms and cook quickly until they just wilt. Be careful not to overcook the mushrooms, as they can release excess water.
Step 4
Transfer the stir-fried vegetables to a separate bowl for now. (They make a delicious side dish on their own!)
Step 5
Pat the bulgogi-cut beef dry with paper towels and season it lightly with salt. Add a little more cooking oil to the pan and stir-fry the beef over high heat until it’s cooked through. Break up any clumps of meat as it cooks.
Step 6
Combine the cooked beef with the stir-fried vegetables you set aside earlier. Now it’s time to add the flavorful seasoning.
Step 7
Add 1 tablespoon of soy sauce and 1/2 tablespoon of oyster sauce. Mix everything well to ensure the seasoning is evenly distributed. If you find it’s not salty enough, you can add a tiny pinch of salt to adjust. (Feel free to adjust the amount of oyster sauce to your preference.)
Step 8
Now, let’s prepare the omelet. Crack 3 eggs into a bowl and add 2 tablespoons of milk. The milk will make the eggs wonderfully tender. Whisk everything together thoroughly with a fork or whisk until well combined.
Step 9
Lightly grease a non-stick pan with a thin layer of cooking oil over low heat. Pour the whisked egg mixture into the pan. As the egg begins to set, arrange the bulgogi and vegetable mixture attractively on one half of the omelet.
Step 10
Before the egg is fully cooked, gently fold the other half of the omelet over the filling. Ensure it forms a neat half-moon shape. Continue cooking over low heat until the center is fully cooked. Carefully transfer your ‘Colorful Vegetable Bulgogi Omelet’ to a plate for a satisfying and delicious meal!
