Korean Bulogi Stew (Bulogi Jeongol)

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.