Fridge Clean-Out! Ssamjang & Bulgogi Bibimbap
#FridgeCleanOut #EasyBibimbap #Ssamjang #BulgogiBibimbap #HomeCookingRecipe
This bibimbap recipe is perfect for using up leftover bulgogi and vegetables from your fridge, creating a satisfying and hearty meal. Stir-fried vegetables, tender bulgogi, crunchy seasoned bean sprouts, and a flavorful ssamjang (fermented soybean paste) sauce come together for an exceptional taste experience. Topped with a perfectly fried sunny-side-up egg, this bibimbap is not only nutritious but also incredibly delicious. When you want to enjoy a tasty meal while making the most of your leftover ingredients, try this recipe for a bountiful bibimbap!
Main Ingredients- 1/2 medium Onion
- 1/3 medium Carrot
- 1/2 medium Zucchini
- 1/3 cup Beef Bulgogi (marinated)
- 1/2 cup Dried Shiitake Mushrooms (soaked and squeezed dry)
- Seasoned Bean Sprouts (to taste)
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the vegetables for the bibimbap. Finely julienne the onion, carrot, and zucchini. Soak the dried shiitake mushrooms in water for at least 2 hours, then squeeze out all excess water and julienne them. This preparation step makes it convenient to stir-fry everything together.
Step 2
Heat a pan with a very small amount of cooking oil. Add the julienned onion and stir-fry with a pinch of salt until translucent and slightly sweet. You will stir-fry the other vegetables individually as well.
Step 3
Add the zucchini to the pan and stir-fry until slightly softened. Zucchini can become watery if overcooked, so stir-frying quickly over medium-high heat is key to maintaining its texture.
Step 4
Carrots add a vibrant color to the bibimbap. Add the julienned carrots to the pan and stir-fry briefly. Even if you don’t particularly like the raw carrot flavor, stir-frying enhances its sweetness, making it more approachable.
Step 5
Now, it’s time to stir-fry the marinated beef bulgogi. Add the bulgogi to the pan without oil and cook until done. Since it’s already seasoned, no additional seasoning is needed.
Step 6
Finally, add the soaked and julienned dried shiitake mushrooms to the pan and stir-fry them. The aromatic flavor of the shiitake mushrooms will enrich the bibimbap’s taste. Next, prepare the fried eggs; sunny-side-up is highly recommended.
Step 7
All the stir-fried ingredients – vegetables, bulgogi, and mushrooms – are now ready. Since this recipe is about using up whatever you have, don’t worry if you’re missing zucchini or shiitake mushrooms; you can substitute them with other vegetables or omit them. The goal is to clear out your fridge!
Step 8
Prepare the seasoned bean sprouts made the day before. Blanch the bean sprouts, drain them, and then season with sesame oil, salt, minced garlic, and chopped green onions. Mix well to get crunchy and delicious seasoned bean sprouts.
Step 9
In a bowl, mix the ssamjang with 1-2 tablespoons of gochujang. While you can use ssamjang alone, adding gochujang enhances the umami flavor and helps achieve your desired consistency. Stir well to create a thick dipping sauce.
Step 10
Place a generous portion of warm rice in a large bibimbap bowl. Arrange the stir-fried vegetables, seasoned bean sprouts, and bulgogi around the rice, paying attention to color arrangement. Presenting the ingredients beautifully is part of the bibimbap’s charm.
Step 11
If you have any leftover lettuce from a previous meal, tear it into bite-sized pieces and add it to the bibimbap. It adds a refreshing crunch and aroma. In the center of the bowl, add a generous dollop of the prepared ssamjang sauce. Adjust the amount to your liking.
Step 12
Finally, place a sunny-side-up egg with a runny yolk right in the center. The creamy texture of the yolk mixing with the warm rice is simply divine.
Step 13
Just before serving, drizzle 1 tablespoon of sesame oil over the assembled bibimbap and sprinkle with toasted sesame seeds. Now, mix everything together with your chopsticks and enjoy this delicious meal! Make a hearty and nutritious meal by utilizing all those leftover vegetables from your fridge!
