Wonderful as well as full-flavored Korean beef stew dish.
I recognize much of you like bulgogi (Korean barbeque beef), so today I wish to share a variant of this tasty dish.
Bulgogi Jeongol/ Bulgogi Jungol (불고기 전골) is a Korean warm pot meal containing delightfully seasoned bulgogi, soup supply, glass noodles as well as numerous veggies.
Yet you may likewise hear it being called bulgogi stew, bulgogi soup or bulgogi warm pot.
As you can see, the stew looks plentiful as well as packed with healthy protein as well as vitamins!
Especially, my variation is packed with healthy and balanced sampling mushrooms such as enoki mushrooms, shiitake mushrooms as well as oyster mushrooms, so it will certainly be a fantastic meal for a mushroom fan also.
One more joy of this beef stew is, naturally, the glass noodles. I can not describe it however it’s so enjoyable to drink!
This Korean beef stew is a truly passionate as well as calming soup as well as likewise a best meal to share around the table with your friends and family. Appreciate!
P.S. Do not neglect to take a look at my various other bulgogi variants as well as warm pot dishes!
Components for Bulgogi Jeongol
Key
- 350g/ 12 ounces beef (sirloin or tenderloin), bulgogi cut (paper slim chopped)
- 4 1/2 mug Korean soup supply (usage this dish: Though I modified the components make-up to 20g/ 0.7 ounces dried out kelp (kombu), 10g/ 0.35 ounces dried out anchovy for 6 mugs of water. Additionally for even more facility taste, I included 50g/ 1.8 ounces eco-friendly onion (white as well as light eco-friendly component) as well as 100g/ 3.5 ounces onion when making the supply.)
- 150g/ 5.3 ounces tofu, reduced right into tiny to tool squares
- 150g/ 5.3 ounces enoki mushrooms, stems gotten rid of as well as divided
- 100g/ 3.5 ounces shiitake mushrooms, stems gotten rid of as well as very finely cut
- 100g/ 3.5 ounces Korean glass noodles, taken in water for 20 minutes as well as reduce right into mid size (20 centimeters to 25 centimeters/ 8 inch to 10 inch)
- 90g/ 3.2 ounces onion, very finely cut
- 80g/ 2.8 ounces napa cabbage/ Chinese cabbage, sliced right into smaller sized items
- 30g/ 1 ounce eco-friendly onion, shredded utilizing this device or very finely cut
- ( optional) 1 red chili, very finely cut
Bulgogi Marinate
- 6 Tablespoon soy sauce (I utilized Kikkoman soy sauce)
- 3 Tablespoon brownish sugar
- 2 Tablespoon rice red wine ( mirin)
- 1 Tablespoon minced garlic
- 155g/ 5.5 ounces red apple (regarding 1 tool apple– imperial gala, pink girl or fuji apples appropriate to make use of)
- 80g/ 2.8 ounces onion (regarding 1/2 huge onion)
- 1 tsp diced ginger
- 1/8 tsp ground black pepper
Different or Extra Components
- shiitake mushrooms -> > switch mushrooms
- enoki mushrooms -> > oyster mushrooms
- crown sissy leaves, include prior to acting as it can obtain fibrous
Exactly How to Make Korean Beef Stew (Bulgogi Hot Pot)
1. Mix the sauce components in a mixer or food mill till it becomes fluid. Ensure it’s not mushy.
2. Season the beef in 1 mug of sauce for at the very least 4 hrs (or over night). Allot the staying sauce (simply under 1 mug) for the following action.
3. Incorporate the soup supply with the staying sauce (from action 2). Mix them well.
4. Area the veggies as well as noodles around the sides of a superficial pot. And also place the beef in the centre. Gather the skilled soup supply as well as steam it over tool high warm.
5. Consume as the components obtain prepared (takes around 10 minutes). Offer with warm fit to be tied rice.
Korean Beef Stew
Publish
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Price
Conserve Conserved!
Components
KEY
- 350 g beef( 12 ounces); sirloin or tenderloin, bulgogi cut (paper slim chopped)
- 4 1/2 mugKorean soup supply, though I modified the components make-up to 20g/ 0.7 ounces dried out kelp (kombu), 10g/ 0.35 ounces dried out anchovy for 6 mugs of water. Additionally for even more facility taste, I included 50g/ 1.8 ounces eco-friendly onion (white as well as light eco-friendly component) as well as 100g/ 3.5 ounces onion when making the supply.)
- 150 g tofu( 5.3 ounces), reduced right into tiny to tool squares
- 150 g enoki mushrooms( 5.3 ounces), stems gotten rid of as well as divided
- 100 g shiitake mushrooms( 3.5 ounces), stems gotten rid of as well as very finely cut
- 100 gKorean glass noodles( 3.5 ounces), taken in water for 20 minutes as well as reduce right into mid size (20 centimeters to 25 centimeters/ 8 inch to 10 inch)
- 90 g onion( 3.2 ounces), very finely cut
- 80 g napa cabbage( 2.8 ounces), sliced right into smaller sized items
- 30 g eco-friendly onion( 1 ounce), shredded or very finely cut
- 1 red chili( optional), very finely cut
BULGOGI MARINATE
- 6 Tablespoon soy sauce
- 3 Tablespoon brownish sugar
- 2 Tablespoon rice red wine( mirin)
- 1 Tablespoon minced garlic
- 155 g red apple( 5.5 ounces), regarding 1 tool apple – imperial gala, pink girl or fuji apples appropriate to make use of
- 80 g onion( 2.8 ounces), regarding 1/2 huge onion
- 1 tsp minced ginger
- 1/8 tsp ground black pepper
Guidelines
-
Mix the sauce components in a mixer or food mill till it becomes fluid. Ensure it’s not mushy.
-
Season the beef in 1 mug of sauce for at the very least 4 hrs (or over night). Allot the staying sauce (simply under 1 mug) for the following action.
-
Incorporate the soup supply with the staying sauce (from action 2). Mix them well.
-
Area the veggies as well as noodles around the sides of a superficial pot. And also place the beef in the centre. Gather the skilled soup supply as well as steam it over tool high warm.
-
Consume as the components obtain prepared (takes around 10 minutes). Offer with warm fit to be tied rice.
Nourishment Information (per offering)
The nourishment info revealed is a quote offered by an on-line nourishment calculator. It must not be taken into consideration an alternative to a specialist nutritional expert’s guidance.
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