|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 6g||23%|
|Total Sugars 9g|
|Vitamin C 57mg||287%|
|*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.|
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
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.
Add vegetables (except for mushrooms) and cover with water.
Bring to a boil.
Reduce to a low simmer.
After 5 minutes, add mushrooms, tofu, and scallions.
Turn off after 3 to 4 minutes.
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.