Printable Recipe
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.
Cook time
10 min
Yield
2
Ingredients
19
Steps
11
Filed under: beef, cabbage, mushroom, tofu, carrot, fish.
Source channel: Maangchi
Key ingredients
marinated bulgogi beef, garlic, minced, soy sauce, sugar, ground black pepper.
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
- 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.