|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||14%|
|Total Sugars 8g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
One of the most popular and traditional dishes in Korean cuisine is bulgogi, a sesame-flavored steak that has been marinated and then grilled. When it is part of a stew, the dish is called bulgogi jungol, and becomes a hearty, delicious one-pot meal that is perfect any time of year.
Unlike many other types of stews, bulgogi jungol comes together very quickly—especially if you have leftover marinated bulgogi in the fridge. In this recipe, the marinated steak is stir-fried along with onions; carrots, bean sprouts, and other vegetables of your choice are added along with water, and the stew is simmered for a few minutes before mushrooms, tofu, and scallions are stirred in. Just a few more minutes on the stovetop and this delicious stew is ready to serve.
When looking at the ingredient list, you will notice the only seasoning is salt or soy sauce to taste; that is because all of the flavor comes from the bulgogi marinade, which includes garlic, soy sauce, honey, pear juice, and sesame oil. The marinating liquid is added to the pot along with the meat and onions, contributing a delicious, complex taste to this comforting dish.
Except for the bulgogi, this recipe is quite flexible—you can use whatever vegetables you prefer or have on hand. For an even heartier meal, add noodles to the pot.
2 cups bulgogi with marinade
1 onion, cut into strips
2 carrots, cut into strips
1/2 cup bean sprouts
2 cups broccoli or bell peppers, and/or other colorful bite-sized vegetables, optional
1 cup water
1 cup mushrooms of your choice (enoki, shiitake, button or a combination)
1 block tofu
2 scallions, chopped
Salt or soy sauce, to taste
Gather the ingredients.
In a soup pot or a large wok, stir-fry the marinated bulgogi and the marinade liquid, along with the sliced onion, for a couple of minutes until the beef is cooked to your liking. (Make sure to use all of the marinade; do not discard any liquid.)
Add the carrots, bean sprouts, and any mixed vegetables and cover with the water. Bring to a boil and then reduce to a low simmer.
Cook for 5 minutes, and then add the mushrooms, tofu, and scallions.
Cook for another 3 to 4 minutes.
Season to taste with salt or soy sauce.
Noodles are a nice addition to this stew. Use cellophane noodles (dangmyun) and add along with the mushrooms, or add pre-cooked noodles at the end of the cooking time.
Once the stew has come to a boil, make sure to lower the heat to a gentle simmer. If the mixture cooks at too high of a heat, the meat will overcook and become tough, and the broth will turn cloudy.