Bulgogi Stew with a bowl of rice
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4.5 from 2 votes

Korean Beef Stew

How to make Korean beef stew (Bulgogi Jungol)
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Stew
Cuisine: Korean
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: 205IU | Vitamin C: 23.1mg | Calcium: 72mg | Iron: 4.3mg