Korean Bulgogi Stew (Bulgogi Jungol)

Bulgogi jungol

The Spruce / Naomi Imatome

  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: Serves 4

Bulgogi jungol is a hearty, delicious one-pot meal that is also a good way to use any leftover marinated bulgogi and vegetables from your fridge. We always have marinated meat in the freezer, and bulgogi jungol is one of the easiest ways to use that beef in an easy Korean stew. For an even heartier meal, add noodles to the pot.


  • 2 cups marinated bulgogi
  • 1 onion (cut into strips)
  • 2 scallions (chopped)
  • 2 carrots (cut into strips)
  • 1/2 cup bean sprouts
  • 2 cups other bite-sized vegetables (preferable colorful like peppers and broccoli)
  • 1 cup water
  • 1 cup mushrooms of your choice (enoki, shiitake, button or a combination)
  • 1 block tofu
  • Salt or soy sauce (to taste)

Steps to Make It

  1. In a soup pot or a large wok, stir-fry marinated bulgogi and onion(s) for a couple of minutes. Put ALL the marinade into the pot, do not discard any liquid.

  2. Add vegetables (except for mushrooms) and cover with water.

  3. Bring to a boil.

  4. Reduce to a low simmer.

  5. After 5 minutes, add mushrooms, tofu, and scallions.

  6. Turn off after 3 to 4 minutes.

  7. Season to taste with salt and soy sauce.


  • If adding noodles, add cellphane (dangmyun) with the mushrooms or add pre-cooked noodles at the end.