Savory Korean Beef and Vegetable Stir-fry (So Bulgogi Yachae Bokkeum)
Savory Korean Beef and Vegetable Stir-fry (So Bulgogi Yachae Bokkeum)
The Ultimate Recipe for Delicious Stir-fried Bulgogi with Vegetables
Experience the delightful combination of tender bulgogi, crisp bean sprouts, and vibrant bell peppers. This savory Korean beef and vegetable stir-fry offers a rich, comforting flavor that’s perfect for any meal. Enjoy this flavorful dish with a satisfying texture.
Main Ingredients- 600g Beef for Bulgogi (thinly sliced)
- 1 bag Fresh Bean Sprouts (approx. 200g)
- 1 medium Onion
- 2 Bell Peppers (e.g., red, orange)
- 1 bunch Bok Choy
Bulgogi Marinade- 2 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 1 Tbsp Oligodang (corn syrup) or Honey (for shine and sweetness)
- 2 Tbsp Plum Extract or Rice Wine (for tenderizing and flavor)
- A pinch of Black Pepper
- 1 tsp Brown Sugar (for depth of sweetness)
- A pinch of Salt (to adjust seasoning)
- 2 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 1 Tbsp Oligodang (corn syrup) or Honey (for shine and sweetness)
- 2 Tbsp Plum Extract or Rice Wine (for tenderizing and flavor)
- A pinch of Black Pepper
- 1 tsp Brown Sugar (for depth of sweetness)
- A pinch of Salt (to adjust seasoning)
Cooking Instructions
Step 1
Begin by preparing the star of our dish: 600g of thinly sliced beef for bulgogi. Gently pat the beef dry with paper towels to remove excess moisture for a cleaner taste.
Step 2
Wash the fresh bean sprouts thoroughly under running water and drain them well. The crunchy texture of the bean sprouts will add a wonderful contrast to the dish.
Step 3
Feel free to use whatever vegetables you have in your refrigerator! While this recipe uses common items, you can also add mushrooms, carrots, or other favorites for extra flavor and texture.
Step 4
Wash all your vegetables and slice them thinly into bite-sized pieces. For the bok choy, blanch it in boiling water for just 10-15 seconds, then immediately rinse under cold water and squeeze out excess moisture. This helps keep it crisp. (Blanching is optional if you prefer softer greens).
Step 5
Now, let’s make the delicious bulgogi marinade! In a bowl, combine the beef, thinly sliced onion, 2 Tbsp soy sauce, 2 Tbsp minced garlic, 1 Tbsp oligodang, 2 Tbsp plum extract, 1 tsp brown sugar, and a pinch of black pepper. Gently massage the marinade into the beef. Cover with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld and the meat to become more tender.
Step 6
Heat a pan over medium heat. Add the marinated bulgogi and stir-fry until it’s cooked through. Use chopsticks or a spatula to separate the meat as it cooks to prevent clumping.
Step 7
Once the beef is almost cooked, taste it and adjust the seasoning as needed. If it’s not salty enough for your preference, add a little salt. (You can also add a touch more sugar or soy sauce if desired).
Step 8
Add the prepared bean sprouts to the pan with the bulgogi and stir-fry briefly. Once the bean sprouts begin to wilt slightly, add the sliced bell peppers, remaining onion, and bok choy. Continue to stir-fry over medium heat for about 2-3 minutes, until all the vegetables are tender-crisp and well combined. Be careful not to overcook, as you want to retain the vegetables’ fresh crunch.
Step 9
Voila! Your mouthwatering Korean Beef and Vegetable Stir-fry is ready! I made this dish to entertain guests today, and everyone enjoyed it immensely, making the cooking effort truly successful! I highly recommend you try this recipe too!
