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Barbecued beef stew

Bulgogi-jungol 불고기전골

Bulgogi is a popular Korean dish, which many people translate as “Korean barbeque.” But it is more than that. There are a lot of vegetables, too.

This is two recipes, one for bulgogi, a barbecued or grilled beef, and the second one is for bulgogi stew (“jungol”). If you just want a barbecue, stop after making bulgogi from these recipes. If you want to make the stew, first make bulgogi, don’t cook it, and then continue on to the second recipe.

Ingredients

Bulgogi

  1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, 1 ts ground black pepper, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of pureed Asian pear, ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey.
    *tip: Using a food processor is very convenient.
  2. Prepare a large stainless bowl and pour the marinade sauce in it.
  3. Slice the beef thinly, against the grain, to make it tender.
    *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.
  4. Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.
  5. After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.

Bulgogi stew (bulgogi jungol)

Ingredients

marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper.
4-6 servings

  1. Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size pieces) round the outside with tofu, and place the bulgogi in the center.
  2. Cut up a green chili pepper and place it on top of the bulgogi on the skillet.
  3. Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.
  4. Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again
  5. Cook another 5-10 minutes over high heat and serve it.
    *tip: To eat it, use a serving spoon or dipper to fill individual bowls of the stew. 

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209 Comments:

  1. Stephtopia Vancouver, BC My profile page joined 3/15
    Posted May 10th, 2015 at 8:41 pm | # |

    I am in the middle of making this right now for the very first time! I just put the meat in the fridge. I didn’t have quite enough beef, so I added some more tofu in. I’ve made several of your recipes and my husband is so excited to try each one. So far, his favorite is Japchae. He asks me every second day when I’m going to make it again. We are both looking forward to the Bulgogi stew.

  2. teni London My profile page joined 8/11
    Posted July 13th, 2013 at 11:43 am | # |

    Just made this for my mum! she loved it! thanks Maangchi :)

  3. kimmy34 ansan city south korea My profile page joined 1/13
    Posted January 15th, 2013 at 11:09 pm | # |

    hello maangchi;)im filipina my husband is korean,your recipies really helps me alot,bec.i always served and cooked korean food for my family but myhead really aches thinking what will i cook today ,tom.and for the nxtday.i found your site ang follow your steps of cooking,lastnight i cooked dakjjim and its really delicious my husband loves it..he ask me where did i bought the food..then i just laugh and said..( DO YOU KNOW MAANGCHI?)HEHE
    thanks to you maangchi:)

  4. Knotan Sweden My profile page joined 10/12
    Posted October 12th, 2012 at 2:37 pm | # |

    Great! I lived in Japan for 1 year and while I was there i sampled alot of different dishes.
    Two dishes became my absolute favourites, Japanese Ramen and Korean Bulgogi.

    I just made this today for me and my girlfriend. Im happy and proud to tell you that she gave it a strong 10/10 ^_^;”

    Thank you for your wonderful Recipes

    /Johan

  5. portugalbear Philippines My profile page joined 7/12
    Posted July 25th, 2012 at 1:29 am | # |

    Dear Maangchi, have not visited your site for a long time. But in the past, have tried some recipes. Last weekend, i suddenly got this urge to cook Bulgogi again and am so happy that your Youtube video is still here. Kids love the Bulgogi. Also did the Job Chae. I’m beginning to remember everthing again.

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