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)
323 Calories
17g Fat
21g Carbs
27g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 323
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 20%
Cholesterol 38mg 13%
Sodium 708mg 31%
Total Carbohydrate 21g 7%
Dietary Fiber 6g 23%
Total Sugars 9g
Protein 27g
Vitamin C 57mg 287%
Calcium 415mg 32%
Iron 5mg 25%
Potassium 803mg 17%
*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.)

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 broccoli and bell peppers, and/or other colorful bite-sized vegetables

  • 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.