Sweet and savory Korean beef stew recipe.
I know many of you like bulgogi (Korean BBQ beef), so today I want to share a variation of this delicious recipe.
Bulgogi Jeongol / Bulgogi Jungol (불고기 전골) is a Korean hot pot dish consisting of deliciously marinated bulgogi, soup stock, glass noodles and various vegetables.
But you might also hear it being called bulgogi stew, bulgogi soup or bulgogi hot pot.
As you can see, the stew looks abundant and full of protein and vitamins!
Particularly, my version is loaded with healthy tasting mushrooms such as enoki mushrooms, shiitake mushrooms and oyster mushrooms, so it will be a great dish for a mushroom lover too.
Another delight of this beef stew is, of course, the glass noodles. I can’t explain it but it’s so fun to slurp!
This Korean beef stew is a really hearty and comforting soup and also a perfect dish to share around the table with your family and friends. Enjoy!
P.S. Don’t forget to check out my other bulgogi variations and hot pot recipes!
Ingredients for Bulgogi Jeongol
Main
- 350g / 12 ounces beef (sirloin or tenderloin), bulgogi cut (paper thin sliced)
- 4 1/2 cup Korean soup stock (use this recipe: Though I altered the ingredients composition to 20g / 0.7 ounces dried kelp (kombu), 10g / 0.35 ounces dried anchovy for 6 cups of water. Also for more complex flavor, I added 50g / 1.8 ounces green onion (white and pale green part) and 100g / 3.5 ounces onion when making the stock.)
- 150g / 5.3 ounces tofu, cut into small to medium squares
- 150g / 5.3 ounces enoki mushrooms, stems removed and separated
- 100g / 3.5 ounces shiitake mushrooms, stems removed and thinly sliced
- 100g / 3.5 ounces Korean glass noodles, soaked in water for 20 mins and cut into mid length (20 cm to 25 cm / 8 inch to 10 inch)
- 90g / 3.2 ounces onion, thinly sliced
- 80g / 2.8 ounces napa cabbage / Chinese cabbage, chopped into smaller pieces
- 30g / 1 ounce green onion, shredded using this tool or thinly sliced
- (optional) 1 red chili, thinly sliced
Bulgogi Marinade
- 6 Tbsp soy sauce (I used Kikkoman soy sauce)
- 3 Tbsp brown sugar
- 2 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 155g / 5.5 ounces red apple (about 1 medium apple – royal gala, pink lady or fuji apples are suitable to use)
- 80g / 2.8 ounces onion (about 1/2 large onion)
- 1 tsp minced ginger
- 1/8 tsp ground black pepper
Alternative or Additional Ingredients
- shiitake mushrooms -> button mushrooms
- enoki mushrooms -> oyster mushrooms
- crown daisy leaves, add just before serving as it can get stringy
How to Make Korean Beef Stew (Bulgogi Hot Pot)
1. Blend the marinade ingredients in a mixer or food processor until it turns into liquid. Make sure it’s not pulpy.
2. Marinate the beef in 1 cup of marinade for at least 4 hours (or overnight). Set aside the remaining marinade (just under 1 cup) for the next step.
3. Combine the soup stock with the remaining marinade (from step 2). Mix them well.
4. Place the vegetables and noodles around the edges of a shallow pot. And put the beef in the centre. Pour in the seasoned soup stock and boil it over medium high heat.
5. Eat as the ingredients get cooked (takes about 10 mins). Serve with hot steamed rice.
Korean Beef Stew
Ingredients
MAIN
- 350 g beef (12 ounces); sirloin or tenderloin, bulgogi cut (paper thin sliced)
- 4 1/2 cup Korean soup stock , though I altered the ingredients composition to 20g / 0.7 ounces dried kelp (kombu), 10g / 0.35 ounces dried anchovy for 6 cups of water. Also for more complex flavor, I added 50g / 1.8 ounces green onion (white and pale green part) and 100g / 3.5 ounces onion when making the stock.)
- 150 g tofu (5.3 ounces), cut into small to medium squares
- 150 g enoki mushrooms (5.3 ounces), stems removed and separated
- 100 g shiitake mushrooms (3.5 ounces), stems removed and thinly sliced
- 100 g Korean glass noodles (3.5 ounces), soaked in water for 20 mins and cut into mid length (20 cm to 25 cm / 8 inch to 10 inch)
- 90 g onion (3.2 ounces), thinly sliced
- 80 g napa cabbage (2.8 ounces), chopped into smaller pieces
- 30 g green onion (1 ounce), shredded or thinly sliced
- 1 red chili (optional), thinly sliced
Instructions
- Blend the marinade ingredients in a mixer or food processor until it turns into liquid. Make sure it’s not pulpy.
- Marinate the beef in 1 cup of marinade for at least 4 hours (or overnight). Set aside the remaining marinade (just under 1 cup) for the next step.
- Combine the soup stock with the remaining marinade (from step 2). Mix them well.
- Place the vegetables and noodles around the edges of a shallow pot. And put the beef in the centre. Pour in the seasoned soup stock and boil it over medium high heat.
- Eat as the ingredients get cooked (takes about 10 mins). Serve with hot steamed rice.
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi, Sue, thank you for the recipe! I don’t have a food processor, so can I just grate the apple and onion and mix it with the other marinade ingredients? Thank you.
Yes, you can grate apple and onion and mix after. 🙂
Thanks, Sue! I cooked this for dinner tonight and it turned out well. Because I grated the apple and onion, I dunked the beef in some water before adding it to the soup as I didn’t want the onion and apple bits to cloud the soup. Everyone enjoyed the stew 🙂
I will try the Bulgogi marinade. I used to buy it in bottle but now I want to try doing it myself. I love to cook beef bulgogi.
Am glad I found your website.
Thank you
Love it. Great way to eat as you. Great for groups
Which pan do you prefer? (brand)
And what is the diameter of the pan.
Hi Milou, I used 3.75 quart braiser pot (Le Creuset brand) for this recipe. That’s my favorite pot for making Korean hot pot stews. 🙂 You can see the product from this link. https://amzn.to/35d4nxZ
Hi Sue, what is the purpose of adding the apple in the beef marinade?
That’s to tenderize the meat but you can use nashi pear/asian pear instead if you have it. Undoubtedly, it will also add some natural sweet flavor. 🙂
I plan to cook this for my family in Ramadan. What can I replace Mirin with?
I haven’t tried this method, but some of my readers have substituted it with rice wine vinegar, water and sugar. I just don’t know the best ratio without testing it myself. But for sure, when I do, I’ll update this thread.
If you don’t mind compromising the taste a little bit, you could skip the rice wine. I’ve done that before.
Would love to try this. Do you cover the pot while cooking, or are you supposed to eat while cooking (this seems very awkward and dangerous to me)?
Can you suggest what would be the best alternative to Korean soup stock?
Thank you.
Hi Carol, if you’re going to eat it hot pot style (cooked and eaten around the table) then, I wouldn’t cover it. You adjust the heat gradually to low as the individual ingredients get cooked.
You can also cook over the stove and serve it on the table as well. It’s totally up to you.
If you’re going to cover it, I’d add the green onions and chillies just before serving.
Lastly, I’ve made this stew with different soup stock e.g. chicken stock and beef stock available at a grocers, and the outcome was OK (edible). But it didn’t taste like “Korean” beef stew if you know what I mean.
The soup stock combination I mentioned above resulted in the best outcome, that’s why I didn’t mentioned other alternatives. But I will update this post if I find a better alternative in the near future. 🙂
Can I come to your house to eat, please?
My dinner table isn’t all that glamorous. Trust me! 😉