Korean Bulogi Stew (Bulogi Jeongol)
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
