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Korean Beef Stew (Bulgogi Jeongol)

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.

Bulgogi Stew with a bowl of rice

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.

Marinated bulgogi in a glass container

3. Combine the soup stock with the remaining marinade (from step 2). Mix them well.

Mixing Korean soup stock with bulgogi marinade

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.

Bulgogi jungol ingredients assembled in a shallow pot

5. Eat as the ingredients get cooked (takes about 10 mins). Serve with hot steamed rice.

Boiling bulgogi jungol in a shallow pot

Bulgogi hot pot with steamed rice

 


Bulgogi Stew with a bowl of rice

Korean Beef Stew

How to make Korean beef stew (Bulgogi Jungol)
4.5 from 2 votes
Print Pin Rate
Course: Stew
Cuisine: Korean
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 466kcal
Author: Sue | My Korean Kitchen

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

BULGOGI MARINADE

  • 6 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 155 g red apple (5.5 ounces), about 1 medium apple - royal gala, pink lady or fuji apples are suitable to use
  • 80 g onion (2.8 ounces), about 1/2 large onion
  • 1 tsp minced ginger
  • 1/8 tsp ground black pepper

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

Calories: 466kcal | Carbohydrates: 49g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 1601mg | Potassium: 756mg | Fiber: 3g | Sugar: 16g | Vitamin A: 4.1% | Vitamin C: 28% | Calcium: 7.2% | Iron: 23.7%
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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8 thoughts on “Korean Beef Stew (Bulgogi Jeongol)”

    • 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 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.

  1. 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. 🙂

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