Soybean Sprout Bulgogi is a one-pot dish that’s filled with vegetables and thin slices of beef. It’s an easy-to-make, family-friendly dish!
Since my family started to grow, even as a chef by day, when it comes to my family’s daily meals, all I think about is…
- Is it easy to make?
- Will my toddlers like this?
- Is it healthy?
This Soybean Sprout Bulgogi checks all the boxes. You literally layer your favorite vegetables in one pot, top it with thinly sliced beef, and let it steam. Done. This guarantees a healthy meal filled with protein and fiber without breaking a sweat. Literally!
You can think of this as a quicker and healthier version of Korean BBQ. If you have a portable stove, you can literally cook this on your tabletop and enjoy it fresh off the stove. To top it off, I’ll share several sauces you can make to take this simple dish up a notch!
Ingredients for Soybean Sprouts Bulgogi
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Thinly Sliced Beef
The thinly sliced meat is important so that it cooks quickly and thoroughly. You can also use thinly sliced pork and use as much as you like!
Assorted Vegetables
When it comes to the vegetable options, the sky is the limit! I used cabbage, soybean sprouts, carrots, and enoki mushrooms. But you can also add onion, scallions, peppers, and other types of mushrooms. All you need to do is thinly slice them so they also cook quickly and thoroughly.
You can use more of the vegetables you prefer and less or omit those that you don’t like. No need to measure the amount because even if this looks like a mountain before cooking, the vegetables will eventually cook down.
Dipping Sauce
- Soy Sauce
- Sweet Vinegar
- Plum Extract
- Sesame Oil and Sesame Seeds
- Korean Pepper Flakes
- Scallions
The dish itself did not have any seasoning because I wanted it to be light for my kids, but I did dip them in the sauce I made above and this is where all the flavor will come from. Simple and delicious!
Aside from the sauce, another route you can take is to marinate your choice of meat with either Bulgogi sauce or Jeyuk Bokkeum sauce. The former is sweet and savory, the latter is spicy, you pick!
How to make Soybean Sprouts Bulgogi?
The dish is super easy, it took literally 10 minutes to prepare and 10 minutes to cook!
First, prepare the vegetables by chopping the cabbage and carrots into thin strips and washing the beansprouts and enoki. Make sure to cut off the bottom two inches of the enoki to remove any dirt.
Following that, in a deep pan or pot layer cabbage, beansprouts, carrots, and mushrooms, then top it with thin slices of beef, ensuring the whole surface is covered.
Add half a cup of water, cover, and let it cook for 10-15 minutes until the beef is cooked and the vegetables are soft. What happens here is that the ingredients will steam. The vegetables will also release their moisture so there’s no need to add more water – it will cook on its juice.
Meanwhile, prepare the sauce by combining soy sauce, sweet vinegar, plum extract, sesame oil, sesame seeds, gochugaru, and scallions.
And you’re done!
Serving Kong Bul
Serve the dish and the sauce with rice and perilla leaves. Now take a piece of beef and some vegetables and dip it in the sauce. Place them on a perilla leaf, and optional, add a bit of rice, wrap it all together, and then take one big bite.
For any leftover, you can easily turn it into fried rice. Season it with soy sauce, oyster sauce, sesame oil, and butter. Super healthy, super delicious, and super easy. Yeobosayo!
Other one-pot, super easy dishes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
One-Pot Soybean Sprout Bulgogi (Kong Bul)
Ingredients
- Thinly Sliced Beef Brisket As much as you like
- 1/2 of Whole Cabbage Thinly sliced
- 1/2 of Whole Carrot Julienned
- 1 pack Enoki Mushroom Cleaned and bottom stem removed
- Handful of Soybean Sprouts Washed
- 1/2 cup Water
Dipping Sauce
- 3 tbsp Soy Sauce
- 1 tbsp Sweet Vinegar
- 1 tbsp Plum Extract
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 1 tbsp Korean Pepper Flakes
- Scallions Chopped
Instructions
- Prepare the vegetables by thinly slicing the cabbage and carrots, then wash the beansprouts and enoki mushrooms to remove any dirt.
- Layer cabbage, beansprouts, carrots, and mushrooms in a deep pan or pot, then place strips of beef on top of the vegetables until everything is covered.
- Add water, cover, and place on medium-high heat. Cook for 10-15 minutes until beef is cooked and vegetables are soft.
- Meanwhile make the sauce by combining soy sauce, sweet vinegar, plum extract, sesame oil, sesame seeds, Korean pepper flakes, and scallions. Mix well.
- Serve the dish with the sauce, rice, and perilla leaves, and enjoy!
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