Korean cuisine is delicious plus very healthy and convenient— and if you couldn’t tell already, I am a huge fan of this cuisine.
Korean recipes aren’t intimidating at all. They’re easy, packed with flavor, spice, and nutrition, and every dish warms your heart in some way, especially soups, stews, and casseroles.
Many times I have leftover vegetables and/or meat that I just put together with a few local household ingredients. I ate a homemade meal in no time.
It took me a few months to realize that it wasn’t difficult even though you see a long list of ingredients. However, in reality, it’s not that you have to have everything listed- the most critical ingredients in Korean cuisine are:
Gochugaru(chili powder), Gochujang (chili bean paste), Doenjang(bean paste), Sesame Oil, and Soy sauce(but also garlic, green onions, and several more).
Along with that, you have banchan which are side dishes served with rice and a main meal. This is also very significant in Korean cuisine. After reading so much about it, and educating myself, I became confident answering questions and talking about Korean dishes.
Kimchi has become a staple in my house. I eat it even when I am working late at night.
Well, chocolate is not far away either but… 🙂 Shin Ramyun or Ramyeon (or Korean Ramen noodle soup) is a must-have, especially on cold, gloomy mornings or nights— it’s so comforting.
I add my own zest, making it more gourmet using delicious Korean ingredients.
That will be one of the next recipes that is extremely easy, but after you try it you will be addicted.
Now let’s talk about Bulgogi.
What is Bulgogi?
I’ll probably get that question just like I get the question of what is Kimchi.
Bul in Korean means fire and gogi meat {together called Pulgogi}. Honestly, I can’t resist anything coming from the grill, but this marinated beef can be pan-cooked or grilled, and after cooking it becomes so tender and flavorful.
It’s usually served with a side of lettuce, spinach, or other leafy vegetables, which is then wrapped with a slice of cooked meat, oftentimes along with a dab of ssamjang (spicy paste), kimchi, and/or another side dish, and then eaten.
Those wraps are called Ssam or often ssambap-wrapped rice.
Added leftover bulgogi is a fantastic addition to soups/stews and today we are making Bulgogi Jungol. I really can’t explain. It’s thick, but also soupy.
Adding kimchi, a dab of gochujang, and everything just balances out which leaves you with that much more flavor, and let me tell you straight, everything tastes better with kimchi.
Basically, you add in the pot all the veggies next to each other, on top you put cooked meat with its marinade that you reserved, and over it, you pour hot pre-boiled homemade broth or store-bought.
You cook it for a little bit under the closed lid and it is absolutely delicious once you take the lid off and try this rich broth.
I went to the International market last weekend and stocked my fridge and pantry with new items, however, all the ingredients are available in most local grocery stores.
I checked and found everything, even bulgogi(BBQ) marinade, so if you want to save time you can use marinade from the jar.
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Also, I want to mention that you can add what you like and what you have. You can add seasonal ingredients, or if you have leftover veggies that are just sitting in your fridge.
That’s why I don’t find Korean cuisine so intimidating, just because you add what you like, what you have and you adjust the spices and the sodium level, although if you want to eat Korean style it’s got to be pipping Hot and Spicy.
Before I start writing the recipe I want to say that this actually can be a vegetarian. If you take the meat out.
I know it’s not the same thing but if you prefer it meatless just use tofu and mushrooms as a meat substitute and perhaps put a few spoons of bulgogi marinade in there to get that flavor in. I use both because I love the taste of tofu in the stew as well as meat, but it is optional!
Popular Korean Recipes On My Blog
Korean Fermented Napa Cabbage – Baechu Kimchi
Korean Spicy Rice Cakes -Tteokbokki (떡볶이)
Beef Bibimbap
If you decide to make this Korean delight, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.
If you are private you can DM me a pic. I would love to see your creations!
Where to get Korean Cooking Premium Ceramic Stone Bowl (Dolsot or Ddukbaegi? I got mine on Amazon here.
- You can find beautiful Flower Salad Servers on the Food52 website.
Also, I am in love with this Dansk Wood Classics 3-Piece Salad Bowl Set
Happy Cooking!
FYI! Links are affiliated with Amazon and Food52
Korean Marinated Beef Stew —Bulgogi Jungol
Simple and delicious Korean stew with complete instructions.
Ingredients
For Bulgogi marinade:
- 3 garlic cloves minced
- 2-inch Fresh Ginger minced
- 1 Asian pear
- ¼ Tbs. Ground black Pepper/I used instead of red hot chili pepper powder{gochugaru}
- 1 tsp. sugar or honey
- 1 Tbs. Mirin
- 2 Tbs. Water
- 1 Tbs. Sesame oil
- ½ cup Green onions sliced
- Soy sauce to taste
- 1 Tbs. Toasted sesame seeds
- 1 lb thinly sliced beef sirloin or rib eye-The best way to cut it is to freeze it.
Broth:
- 5 Cups of Water
- 4-5 Shiitake Mushrooms/You can add Kelp seaweed too
- 2 scallions chopped (or 1/4 onion)
- 1 Garlic Clove
- 1 inch Ginger chopped
- 1 Carrot roughly sliced
Bulgogi Jungol {jeongol-Stew)}:
- 2-3 cups Bulgogi
- 1/2 onion cut into thin strips
- 1/2 onion cut into thin strips
- 2 scallions cut into the same size -about 2 inches long
- 2 scallions cut into the same size -about 2 inches long
- 1 Large Carrot cut into strips
- 1 Large Carrot cut into strips
- 1/2 Daikon White radish sliced and cut into strips
- 1/2 Daikon White radish sliced and cut into strips
- 1 Cup Bok Choy chopped optional*
- 1 Cup Bok Choy chopped optional*
- 1/2 cup mushrooms of your choice enoki, shiitake, beech, oyster, button, OR any combination
- 1/2 cup mushrooms of your choice enoki, shiitake, beech, oyster, button, OR any combination
- 4 Cups Broth + Salt or soy sauce to taste
- 4 Cups Broth + Salt or soy sauce to taste
- 1 cup water
- 1 cup water
- 1/2 block of Firm Tofu I used light Firm Tofu and it was good
- 1/2 block of Firm Tofu I used light Firm Tofu and it was good
Garnish options:
- Red Hot Chili Peppers
- Red Hot Chili Peppers
- Green Onions
- Green Onions
- Gochujang
- Gochujang
- Toasted Sesame Seeds
- Toasted Sesame Seeds
Instructions
Bulgogi Directions:
1. Mix all ingredients in the blender or food processor(except meat, soy sauce, green onion, and sesame seeds). For 1 lb of meat usually 1/2 cup of light soy sauce, but you can use less or taste. After it’s blended add chopped green onion, and sesame seeds and season with soy sauce.
2. Pour Marinate over meat, mix it a bit with your hands so it can code every piece, and place in refrigerator for at least 30 minutes and
3. up to 2 hrs in the fridge {I don’t like to keep it overnight because after even 30 minutes meat is pretty nicely tender}.
4. Cook over medium heat until meat is just nicely browned-You can grill it or pan stir-fries it with 1 Tbs. Vegetable/or Canola oil.
5. Bulgogi is not spicy, but I like to add red hot chili powder just to boost it up a bit.
Broth Directions:
1. Boil everything for 20 min. take off the heat, cover with the lid, and let it stand for 10 more minutes.
2. Drain the liquid in the other pot and boil again just before pouring it over the Vegetables and bulgogi.
Bulgogi Jungol Directions:
1. In a pan cook marinated beef{or you can grill it} until beef is nicely browned, add onions at the last minute just to get loose and give even more flavor–once browned put it on the plate. {Reserve the Marinade for the Broth}
2. Arrange all the sliced/chopped vegetables in the pot and in the middle add marinated beef and onions.
3. Pour over the water, and hot Broth that you mixed prior with soy sauce and salt to your taste; You can add a few teaspoons of bulgogi marinade if you desire, it does taste better.
4. Turn the heat on high until it boils, take the lid off, and mix slightly everything; then cover the pot again and on the low heat simmer for the next 20 minutes.
5. Just a note that I do add Tofu 2-3 minutes before I take it off, but you can add it from the beginning.
6. Garnish it with more green onions, red chilies and or Gochujang.
Notes
Serve it with Noodles-cellophane{dangmyun}, Steamed Rice, and other Banchan {side dishes}.
You can use any vegetables-preferably different colors for this stew. Adjust the spiciness and sodium to your taste. I used soy sauce instead of the salt, but just add one teaspoon or a few pinches of salt at a time, until it tastes salty enough for you.
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