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:
- 2 pounds of tenderloin beef
- soy sauce, sugar, honey, garlic, pear, onion
- sesame oil and seeds
- 1 can of beef broth, mushrooms, carrot, green onions
- tofu, onion, and green chili pepper.
Bulgogi
- Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey.
*tip: Using a food processor is very convenient. - Prepare a large stainless bowl and pour the marinade sauce in it.
- 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. - 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.
- 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
- 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.
- Cut up a green chili pepper and place it on top of the bulgogi on the skillet.
- Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.
- Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again
- 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.
Hello, I can’t find any Asian pears so what can I replace it with?
Bosc pears work well. Check my Korea bbq video. I mentioned it in the video. http://en.wikipedia.org/wiki/Bosc_Pear
The marinade for LA galbi can be used for bulgogi.
http://www.maangchi.com/recipe/la-galbi
Hi Maangchi! I have tried some of your recipes and they have all turned out delicious! Everyone loves them <3 I am a pesce-vegetarian (vegetarian that eats fish) but I wanted to try to make this bulgogi jungol for my boyfriend sometime soon. He really likes korean food but he doesnt like spicy food, so do you think I should leave out the green chili pepper? Thank you!
Thank you very much! I’m glad to hear that your Korean cooking goes well! : ) Yes, you can skip green chili pepper. It will still be delicious.
Hello Maangchi~
Just found your website and I have been cooking up a storm!
I made the bulgogi jungol with clear noodles for dinner and it came out fantastic!
Living in Southern California, there is no shortage of Korean restaurants or markets, but I feel the homemade taste beats them all!
Thanks again!
awesome! Welcome to my website and Happy Cooking!
I made three of your recipes today…bulgogi, mak kimchi and samgak kimbap. What a day, but well worth it. Every recipe was great!!! Thanks for work you do, can’t wait to try LA galbi.
Wow, what a feast! You are a hard worker!
I love the bulgogi stew after I’ve tried the chicken bulgogi stew in one of the korean stall here. And I’m glad that to find your recipe here. But I am allergic to beef, can I use pork and chicken to replace beef? May I know which part of the pig and chicken should I use?
Thank you
I think chicken works well with this recipe.
Hi Maangchi, I put your blog link in my site http://yukiashiato.blogspot.com :)
Really love your site and the food!
Thank you very much! You have a nice and informative blog!
This dish is great. I’m from Toronto and used to live on bloor street near spadina. I used to eat sogogi gookbap at a restaurant called Seoul. This is just like that. They put ass noodles in theirs but I really like this dish. I put cabbage and 1 spoon of red chilli flakes in it too. It’s one of my favourite foods.
Now I live in Italy and my Italian husband has never eaten Korean food. Korean ingrdients are hard to find here and I have to make my own dishes from scratch. I use the recipes here a lot and it’ really a blessing caue I love Korean and Japanese food. Maangchi, you’re great. My husband enjoys the food I make so much and everything is great. Thanks so much for this. I will be n Toronto at the end of July and I hae to buy a lot of ingredients from Korean Town. I can’t wait.
u used to live near bloor street near spadina! I I miss Toronto! That’s where I walked around when I went to China town or Korea town! : )
Nice meeting you through my website!
Hi,
I want to have korean glass noodle in the bulgogi stew as well. Should it be cooked and rinsed under cold water before i add it to the stew? Or do i just add it in the stew with all the ingredients when its dry and uncooked?
Yes, I recommend adding the cooked noodles to your stew.