Vegetable Bulgogi provides a healthier twist to your traditional Beef Bulgogi. Full of fun size traditional and non tradional vegetables which includes a variety of Mushrooms, Onions, Baby Bok Choy, Broccoli, Sweet Peppers, Okra, Bean Sprouts and Jalapeños for a bit of a kick. Swimming in a sweet but spicy sauce that delivers a wow factor in every bite. I’ll say that again. A wow factor in every bite.

Bulgogi

Bulgogi, a well known Korean BBQ dish commonly served with thin slices of beef that have been marinated and provides a smoky intense flavor. Nothing like a nice Ribeye, Tenderloin or Sirloin cooked over charcoal or fire to give it an added tenderness. Mildly sweet but savory in tasting notes. Sweetness compliments the savory for a perfect pairing. Not your everyday BBQ that comes to mind and similar to a Teriyaki style sauce with a little kick. Enjoy over a plate of white rice or a favorite side dish of your choosing.

Vegetable Bulgogi

Vegetable Bulgogi is a recipe that I played around with to liven up my vegetable intake. While I absolutely love a Beef Bulgogi, I wanted to lighten up the load but not sacrifice the flavor. The extra heaping assortment of Mushrooms gives this recipe the meatiness texture and does not allow you to feel like you are missing the meat. A perfect recipe for any vegetarian/vegan or someone like me who likes to enjoy just vegetables from time to time. This recipe can be tweaked to include meat alternatives such as tofu, jackfruit, lentils or any other plant base of your choosing. A perfect opportunity to enjoy it in a lettuce wrap for a more handheld approach without the extra carbs. Take a spin in your kitchen and make this your next dinner option and let me know what you think.

Vegetable Bulgogi

Sautéed assortment of Mushrooms, Sweet Peppers, Red Onion, Broccoli, Okra, Baby Bok Choy, Bean Sprouts and Jalepenos for a little heat served in a Korean inspired sauce over White Rice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine American
Servings 4

Equipment

  • Large Pan
  • Cutting Board
  • Knife

Ingredients
  

Vegetables

  • 2 bunches Baby Bok Choy Washed, ends cut off and sliced into thin sections.
  • 1 Red Sweet Pepper Sliced thinly.
  • 8 oz Baby Bella Mushrooms Sliced.
  • 1 pck Yong Jia Mushrooms Can find in Asian Markets. Can substitute for any Enoki Mushrooms or Mushrooms of your choice.
  • 1 Small Red Onion Chopped into bite size pieces.
  • 1 cup Fresh Okra Sliced into small pieces.
  • 2 cups Broccoli Florets I used a steamer package and prepared ahead of time.
  • 1 Jalapeño Sliced thinly.
  • 1 cup Fresh Bean Sprouts Can use more if you enjoy them.
  • 2 tbsp Garlic Minced.

Pantry

  • 1/4 cup Brown Sugar More or less depending on sweetness level you like.
  • 1/4 cup Mushroom Soy Sauce Can find in Asian Market.
  • 2 tbsp Garlic Chili Oil
  • 1 tbsp Chili Garlic Sauce
  • Sesame Seeds For Garnish

Seasonings

  • 1 tbsp Garlic Herb Seasoning No Salt
  • 1-2 tsp McCormick Umami Seasonings with Mushroom
  • 1 tsp Onion Powder
  • 1/2 tsp Black Pepper

Slurry

  • 1 tbsp Cornstarch
  • 3 tbsp water

Oil

  • Olive Oil

Other

  • White Rice Prepared

Instructions
 

Preparation

  • Heat large skillet on medium/high drizzling generously with Olive Oil.
  • Add all the chopped vegetables into pan and begin sautéing for 3-5 minutes or until vegetables begin to soften.
  • Add pantry items (except Sesame Seeds) seasonings and 1 cup of water to skillet. Stir mixture into the vegetables and continue cooking until vegetables are tender.
  • Mix ingredients to create slurry and add into sauce to thicken. Lower cooking temperature to medium/low and let sauce simmer for additional 3-5 minutes. Taste to see if additional seasonings are needed.
  • Serve over prepared White Rice, garnish with Sesame Seeds and enjoy!
Keyword Bulgogi, Roasted Vegetables