How To Make Easy Korean Bulgogi Stew✨

Easy Korean Bulgogi Stew

Hello K Friends! How are you doing! Hope all of you are doing very well! This summer, I tried bulgogi hot pot at a Korean food court, and it was so delicious that I wanted to share it with you. I’ve made it before, but today I’ll show you an easy way to make it, using a stone pot. Hope you enjoy the recipe!

Ingredients

9 oz (250g) beef for bulgogi
2 oz (60g) of mushrooms
1.5 oz (40g) of cabbage
¼ onion
¼ carrot
A handful of soaked glass noodles
2 green onions
1.5 oz (40g) of dumplings (optional)

Sauce Ingredients

2 cups water
½ cup cooking wine
½ cup pear juice (or grated pear)
6 T soy sauce
6 T cooking wine
2 T sugar
½ T minced garlic
A pinch of black pepper
1 T sesame oil

Instructions

Step 1: Making the Bulgogi Broth

In a large bowl, combine 2 cups of water, 6 tablespoons of soy sauce, 6 tablespoons of cooking wine, and ½ cup of pear juice (or grated pear), 2 tablespoons of sugar, ½ tablespoon of minced garlic, 1 tablespoon of sesame oil, and 2 pinches of black pepper, a pinch of ginger powder or ginger juice. Stir everything well.

Step 2: Preparing the Vegetables

Slice mushrooms, carrot, onion, cabbage (or napa cabbage), green onions, and some soaked glass noodles (dangmyeon).

Step 3: Preparing the Beef

Use thinly sliced beef, such as sirloin for shabu-shabu. Pat dry with a kitchen towel and gently tear the thin beef by hand to keep it tender.

Step 4: Assembling the Bulgogi Stew

In a pot, layer cabbage, onion, mushrooms, soaked noodles, enoki mushrooms (optional), beef, carrot, and green onions on top. Pour the prepared broth over the ingredients, making sure it covers everything. Add some dumplings for extra flavor. (optional)