Bulgur Bap with Gochujang Chickpea Stir-fry

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

Bulgur Bap with Gochujang Chickpea Stir-fry is a delightful fusion of Korean and Middle Eastern flavors, creating a unique and satisfying dish. Bulgur, a staple in Middle Eastern cuisine, is paired with a spicy gochujang sauce, a beloved Korean condiment made from fermented chili paste, adding a rich and spicy kick to the dish. The stir-fry includes chickpeas, providing a hearty, protein-rich base, complemented by a medley of colorful vegetables. This dish is loved for its bold flavors and wholesome ingredients, making it a perfect choice for those seeking a nutritious and flavorful meal. Its vibrant taste profile and health benefits make it a popular choice for both vegan and non-vegan audiences.

Ingredients

Serving Size:

Bulgur – 2 Cups
Chickpeas – 1 Cups
Gochujang – 3 Tbsp
Onion – 1 Piece
Red Bell Pepper – 1 Piece
Carrot – 1 Piece
Garlic – 3 Cloves
Soy Sauce – 2 Tbsp
Sesame Oil – 1 Tbsp
Green Onion – 2 Piece
Sesame Seeds – 1 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

10 Grams

Total Fat

1.5 Grams

Saturated Fat

600 Mg

Sodium

60 Grams

Total Carbohydrates

12 Grams

Dietary Fiber

12 Grams

Protein

Directions

Step 1

Rinse the bulgur under cold water and cook according to package instructions. Set aside.

Step 2

Heat sesame oil in a large pan over medium heat.

Step 3

Add chopped onion and garlic, sauté until fragrant.

Step 4

Add diced red bell pepper and carrot, stir-fry for 5 minutes.

Step 5

Mix in chickpeas and continue cooking until heated through.

Step 6

Stir in gochujang and soy sauce, coating the vegetables and chickpeas evenly.

Step 7

Serve the chickpea stir-fry over cooked bulgur, garnished with sliced green onions and sesame seeds.

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Bulgur Bap with Gochujang Chickpea Stir-fry

Categories :

Ingredients

Nutrition