European Style Bibimbab with Bulgur, Kale, Yellow Beet Root and Avocado

Written by nadjaelli

Hello my Dears,

I did not want to keep the European style Bibimbab from you that I have made recently. This meal was so mixed up, because I just used, whatever was in my fridge, that had to be used before spoiling. Therefore I added ingredients, that are not used in the traditional Korean Bibimbab meals (as far as I know). It turned out so well, that I start drooling when thinking about it actually 😛 Check out a picture of this meal below:


For this recipe for 1 person you need:

1 cup of mediterranean bulgur

2 cups of water

150 grams of kale

1/2 yellow beet root

1 small baby paksoy

1/2 half ripe avocado

1 egg

1 tablespoon of sesamy seeds

1 table spoon of red pepper paste

1 table spoon of sesamy oil

1 teaspoon of sweet pepper spice

a bit of salt and pepper


First of all, start cooking the bulgur in a medium sized pot with the 2 cups of water for about 15 minutes until all of the water is absorbed.

In the mean time, cut the avocado and the yellow beet root into slices and place both of them on the plate.

Next, heat up the pan with the sesamy oil added to it. Next, start frying the kale in the pan and add the sweet pepper spice, the salt and the pepper. Fry the the kale until it is almost well done, but not crispy. Now add the paksoy to the pan and let it rest in there for about 2 minutes. After that time, take about the kale and the paksoy and place them on the plate aswell.

Add the cooked bulgur to the plate aswell, once it is fully cooked.

Now start frying an egg in the pan and add it on top of the ingredients. Finally, add sesamy seeds on top and the red pepper paste. The meal is ready to be eaten.


Enjoy and CARPE DELI ! 🙂

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