Bulgogi, the beloved Korean marinated beef, typically shines as a sizzling grill delight. But what if we told you this iconic flavor could be transformed into a hearty, comforting stew? This recipe elevates bulgogi beyond the grill, creating a rich and savory one-pot wonder perfect for a chilly evening or a satisfying family meal. Imagine tender beef simmered in a deeply flavorful broth, infused with the sweet and savory notes of soy sauce, garlic, ginger, and a touch of sweetness. This bulgogi stew is not only incredibly delicious but also remarkably easy to make.
Forget complicated techniques and endless chopping; this recipe is designed for simplicity and maximum flavor. The succulent beef, perfectly complemented by a medley of vegetables, creates a balanced and satisfying dish. Ready to experience the magic of bulgogi in a whole new way? Let's dive into the step-by-step process to create your own unforgettable Bulgogi Stew.
Tools Needed
- food processor/blender
- bowl
- pot
Ingredients
- Asian pear
- Sirloin beef (or bulgogi cuts)
- Low sodium soy sauce
- Ginger
- Sake
- Sesame oil
- Sugar
- Napa cabbage
- String beans
- Snow peas
- Mushrooms
- Glass noodles (vermicelli)
- Green onions
- Salt
- Pepper
- Dashi stock
Step-by-Step Instructions
Step 1. Prepare the Marinade and Marinate the Beef
- Puree the Asian pear using a food processor.
- In a bowl, combine the pureed pear, low sodium soy sauce, ginger, sake, sesame oil, and sugar. Mix well. (Exact measurements are in the video description).
- Add the beef to the marinade and let it marinate for about 30 minutes at room temperature.
Step 2. Prepare and Arrange the Ingredients
- Cut all the vegetables (napa cabbage, string beans, snow peas, mushrooms, etc.) into similar shapes and sizes.
- Arrange the vegetables around the edges of a pot, leaving space in the middle for the meat.
- Place the marinated beef in the center of the pot.
- Top with green onions, salt, and pepper to taste.
Step 3. Cook the Stew
- Pour enough dashi stock to cover all the ingredients.
- Bring to a boil, then skim off any excess fat or scum.
- Simmer until the beef and vegetables are cooked through.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Use glass noodles for added flavor and texture.
- Feel free to add more varieties of vegetables according to your preference and seasonality.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I use a different type of beef for this recipe?
Yes! While thinly sliced ribeye or sirloin are traditional, you can substitute with chuck roast or other beef cuts. Just be sure to adjust cooking time as tougher cuts will require longer simmering.
2. What can I do if I don't have all the ingredients listed?
Feel free to substitute! For example, if you don't have gochujang, you can use a little more soy sauce and a pinch of red pepper flakes. Adjust to your taste!
3. Can I make this stew ahead of time?
Absolutely! Bulgogi stew actually tastes even better the next day. Make it ahead and reheat gently before serving.
This Bulgogi Stew recipe offers a delicious and convenient way to enjoy the rich flavors of Korean cuisine. From its simple preparation to its deeply satisfying taste, it's a meal that's sure to become a family favorite. So gather your ingredients and embark on this culinary adventure—your taste buds will thank you!