beefcabbagemushroom
Korean Bulgogi Stew (Bulgogi Jeongol)
A Korean hot-pot-style stew with marinated bulgogi beef, tofu, napa cabbage and assorted mushrooms in a savoury broth.
From YouTube · Dec 5, 2025
A Korean hot-pot-style stew with marinated bulgogi beef, tofu, napa cabbage and assorted mushrooms in a savoury broth.
10 min
Cook time
2 servings
Yield
Ingredients
19 ingredients- 8 oz marinated bulgogi beef
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon ground black pepper
- 2 teaspoons sesame oil
- 2 tablespoons water
- Napa cabbage
- 3 to 4 green onions
- Shiitake mushrooms
- Enoki mushrooms
- King oyster mushrooms
- Oyster mushrooms
- Tofu
- Carrots
- 2 1/2 cups chicken stock
- 2 teaspoons fish sauce
- 1 to 2 eggs, optional
- Chrysanthemum greens, optional
Method
11 steps- Cut the marinated bulgogi beef into bite-sized pieces.
- Mix the garlic, soy sauce, sugar, black pepper, sesame oil and water.
- Arrange the napa cabbage in the centre of a wide pot.
- Arrange the green onions, mushrooms, tofu and carrots around the cabbage.
- Place the beef in the centre of the vegetables.
- Pour the chicken stock over the ingredients.
- Boil uncovered over medium-high heat for about 7 minutes.
- Stir gently so the beef cooks evenly, then cover and cook for another 2 minutes.
- Season with the fish sauce.
- If using eggs, add them and cook for a further minute.
- Top with optional chrysanthemum greens and serve hot with rice and kimchi.
Recipe notes
Helpful tips
- Arrange the ingredients before adding the stock for an attractive presentation.
- Stir gently so the tofu and mushrooms remain intact.
- Check that the beef is fully cooked before serving.
Equipment
- Wide shallow pot
- Mixing bowl
- Sharp knife
- Chopping board
- Serving ladle
Storage
Cool leftovers promptly and refrigerate them in a covered container. Reheat until the broth and beef are piping hot.
Substitutions
EggsOmit
The eggs are explicitly optional.
Chrysanthemum greensOmit
The greens are explicitly optional.
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