Korean Bulogi Stew (Bulogi Jeongol)
At a glance
A comforting Korean stew made with marinated bulogi beef, vegetables, and a flavorful broth.
Ingredients
- 8 oz marinated bulogi beef
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon ground black pepper
- 2 teaspoons sesame oil
- 2 tablespoons water
- napa cabbage
- 3 or 4 green onions
- shiitake mushrooms
- enoki mushrooms
- king oyster mushrooms
- oyster mushrooms
- tofu
- carrots
- 2 and 1/2 cups chicken stock
- 2 teaspoons fish sauce
- chrysanthemum greens (optional)
Method
- 1
Cut 8 oz marinated bulogi beef into bite-sized pieces.
- 2
In a bowl, mix garlic, soy sauce, sugar, ground black pepper, sesame oil, and water.
- 3
Place napa cabbage in the center of a pot, and add green onions, assorted mushrooms, tofu, and carrots around it.
- 4
Add the prepared bulogi beef in the center of the vegetables.
- 5
Pour in 2 and 1/2 cups of chicken stock over the ingredients.
- 6
Boil the mixture for about 7 minutes without a lid over medium-high heat.
- 7
Stir to ensure the beef cooks well, cover, and cook for an additional 2 minutes.
- 8
Add 2 teaspoons of fish sauce for seasoning.
- 9
Optional: Add 1 or 2 eggs and cook for another minute.
- 10
Serve hot with rice and kimchi, and top with chrysanthemum greens if desired.
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Original video
Source video from Maangchi. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=LILBwJrR2HQ
Source details
Full credit remains with the original creator.
