Spicy and Sweet Green Pepper and Bean Sprout Bulgogi
Summer Delight! A Recipe for Crispy and Delicious Bulgogi Made with Green Peppers and Bean Sprouts
This bulgogi recipe features a delightful combination of summer’s fresh green peppers and crunchy bean sprouts. It’s a healthy and simple summer dish that utilizes the vitamin C-rich peppers. I used Korean chili peppers (kwari gochu) that were on sale at the market, and it turned out to be incredibly easy and delicious! This dish is perfect as a side for rice or as a delightful appetizer with drinks. Complete your special summer table with this fantastic recipe!
Main Ingredients- Beef (for Bulgogi) 200g
- Bean Sprouts 300g
- Korean Chili Peppers (Kwari Gochu) 15ea
- Red Chili Pepper 1ea
- Sesame Oil 1 Tbsp
- Salt a pinch
- Pepper a dash
Bulgogi Marinade- Soy Sauce 2 Tbsp
- Sugar 1 Tbsp
- Minced Green Onion 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Oil 1 Tbsp
- Rice Wine (Mirin) 1 Tbsp
- Sesame Seeds a pinch
- Pepper a dash
- Soy Sauce 2 Tbsp
- Sugar 1 Tbsp
- Minced Green Onion 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Oil 1 Tbsp
- Rice Wine (Mirin) 1 Tbsp
- Sesame Seeds a pinch
- Pepper a dash
Cooking Instructions
Step 1
First, prepare the chili peppers. The recipe uses Korean chili peppers (kwari gochu), but regular green chili peppers or even slightly spicy ones will work wonderfully. Choose according to your preference.
Step 2
It’s best to use a generous amount of bean sprouts. They add a delightful crunch and enhance the overall flavor of the bulgogi, making it even more delicious.
Step 3
Cut the Korean chili peppers into bite-sized pieces. In a bowl, combine the beef with all the bulgogi marinade ingredients. Gently massage the ingredients into the beef with your hands until well combined. Let it marinate for at least 10 minutes to allow the flavors to penetrate.
Step 4
Heat a wok or large skillet over high heat. Add the marinated beef and stir-fry quickly until it’s just browned on the outside. Remove the beef from the wok and set it aside. This step helps keep the beef tender and prevents it from becoming tough.
Step 5
In the same wok (without washing), add the clean bean sprouts. Sprinkle them lightly with salt and a dash of pepper. Stir-fry quickly over high heat. Bean sprouts cook very fast, so a quick stir-fry is key to maintaining their crispiness.
Step 6
Once the bean sprouts start to wilt slightly, add the sliced Korean chili peppers and stir-fry them together briefly. Now, add the red chili pepper for a pop of color. The Korean chili peppers are delicious when slightly undercooked, retaining their satisfying crunch. Finally, drizzle in one tablespoon of sesame oil for aroma and give everything a final mix. Your dish is ready!
Step 7
Beautifully arrange the finished Green Pepper and Bean Sprout Bulgogi on a serving plate. Serve it warm with a bowl of steamed rice for a fulfilling meal.
