Korean Bulgogi Stew (Bulgogi Jungol)

Bulgogi jungol

The Spruce / Naomi Imatome

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
296 Calories
17g Fat
15g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 296
% Daily Value*
Total Fat 17g 21%
Saturated Fat 4g 20%
Cholesterol 38mg 13%
Sodium 676mg 29%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 25g
Vitamin C 7mg 34%
Calcium 384mg 30%
Iron 4mg 22%
Potassium 574mg 12%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

  2. 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.)

  3. 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.

  4. Cook for 5 minutes, and then add the mushrooms, tofu, and scallions.

  5. Cook for another 3 to 4 minutes.

  6. Season to taste with salt or soy sauce.

  7. Enjoy.

Recipe Variation

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.