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 Info (per serving)
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.
