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.

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Ingredients

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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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210 Comments:

  1. shayden vex toronto joined 3/16
    Posted March 14th, 2016 at 9:18 pm | # |

    hi i’m using this recipe for a school project and i was wondering how many people this would serve. if you can get back to me soon i would really appreciate it. thank you.

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  2. Stephtopia Vancouver, BC 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.

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    • Maangchi New York City joined 8/08
      Posted May 13th, 2015 at 10:54 am | # |

      How did your bulgogi stew turn out? Good luck with your Korean cooking!

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  3. teni London joined 8/11
    Posted July 13th, 2013 at 11:43 am | # |

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

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  4. kimmy34 ansan city south korea 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:)

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  5. Knotan Sweden 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

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    • Maangchi New York City joined 8/08
      Posted October 14th, 2012 at 10:06 am | # |

      Ten out of ten! What a great compliment from your girlfriend!

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  6. portugalbear Philippines 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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  7. Bware Seoul joined 7/12
    Posted July 4th, 2012 at 8:19 pm | # |

    I made this the other and it was so good, thanks! I have question, have you tried bulgogi bake from costco here in Korea because I love them so much and I was wondering if you know how to make them ‘coz be awesome!

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  8. windrush austria joined 3/12
    Posted March 31st, 2012 at 7:49 pm | # |

    another heart warming recipe^^… tried it tonight and it goes without saying my boys luv it…it feels so great to see my little boy eat brocolli (coz he never liked it ^^,

    hmmm just wonderin if you could share some recipe for little children also?

    thank you very much^^,

    tc ^^

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  9. kasia houswife joined 1/12
    Posted January 6th, 2012 at 1:09 pm | # |

    thanks for the wonderful recipe! Luckily I managed to buy all the ingredients in Mexico City. Now we have a Korean cuisine in the Polish home in Mexico:)
    xoxo
    Kasia

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  10. Terry Kim summit, NJ joined 7/11
    Posted July 23rd, 2011 at 10:06 am | # |

    I love your jongol.
    I have a question. Could I put a cup of honey-powder instead of sugar?

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    • Maangchi New York City joined 8/08
      Posted July 23rd, 2011 at 10:55 am | # |

      I don’t know the answer because I have never used honey powder, but I think it will be ok. Start with 1/2 cup and if it needs to be sweeter, use more. Good luck with making delicious bulgogi stew and let me know the result! : )

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  11. Kdrama foodie Australia joined 6/11
    Posted June 16th, 2011 at 4:24 am | # |

    Hi Maangchi,

    I’ve made Bulgogi using your recipe a number of times now and am always happy with the outcome! I’m a bit mad about Korean dramas and take a lot of inspiration from them, and your site helps me a great deal in identifying foreign produce and products. Here’s my post on Bulgogi: http://www.kdramafood.com/2011/04/my-girlfriend-is-a-gumiho-bulgogi-grilled-marinated-beef/

    Thanks again, Maangchi for all your amazing recipes!
    -Kdrama foodie :)

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    • Maangchi New York City joined 8/08
      Posted June 17th, 2011 at 9:12 am | # |

      awesome! Your bulgogo photo looks so yummy especially the big chunks of white mushrooms!

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  12. cmwan3098 Boston, MA joined 2/11
    Posted April 9th, 2011 at 1:36 am | # |

    I just made this for the family dinner tonight and was amazed by how easy this was to make. I marinated the meat yesterday night so it was ready to go for tonight. What impresses me about your recipes is that they are so very tasty, and you do NOT use MSG – my husband gets sick from MSG. Thanks for teaching us the tricks that lead to naturally tasty food!!

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    • Maangchi New York City joined 8/08
      Posted April 9th, 2011 at 8:35 am | # |

      I’m glad to hear about your successful Korean cooking! Cheers!

      (0)
  13. Bune Arthie Texas,USA joined 4/11
    Posted April 4th, 2011 at 12:31 pm | # |

    The Bulgogi that I made turn really good.. so yummy.. thanks for the recipe..

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  14. islandgirl Reston, Virginia joined 12/10
    Posted December 16th, 2010 at 10:47 am | # |

    Hello! What kind of ‘cooking wine’ do you mean in this recipe please? I am out of ‘store bought’ sauce for my bul go gi and want to make sure I use the proper ingredients!

    Here’s a suggestion, can you please list substitutions for ingredients-if they’re not available? example, if you’re out of honey-can you use more sugar?

    I made YooHae the other night! OMG Fabulous!!!! Thank you so much for this site! We love Korean food but the restuarants araound the DC area are very expensive! Now I can make things myself, with your expert assistance!!!
    You Go Girl!!! :)

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  15. Beyond Kimchee joined 11/10
    Posted November 30th, 2010 at 5:41 pm | # |

    Hi there

    I liked your video of making this dish. You make Korean recipes very easy for people to follow. I do make Bulgogi & the stew often but a little different way than you do. I like how you made a big batch just like my mother used to make, although she use anchovy stock instead of water. The dish brings the memory of my childhood dinner table…
    Thanks for sharing. Keep up the good work!

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    • Maangchi New York City joined 8/08
      Posted December 16th, 2010 at 1:32 pm | # |

      That’s true. Certain food reminds us of good memories. My mom still think about me when she eats my favorite food.

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  16. Harmony joined 6/10
    Posted November 26th, 2010 at 5:46 pm | # |

    Maangchi, would this taste good for leftovers? This recipe makes more than our family would eat in one meal, but I would still like to try it!

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    • Maangchi New York City joined 8/08
      Posted December 16th, 2010 at 1:32 pm | # |

      yes, simply reheat it and enjoy it.

      (0)
  17. chicketypoo San Mateo, California joined 9/10
    Posted September 27th, 2010 at 10:58 pm | # |

    hi maangchi!

    If I would to use chicken instead with this recipe, what type of chicken: thigh or breast?

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    • Maangchi New York City joined 8/08
      Posted September 28th, 2010 at 12:45 am | # |

      I would use chicken breast. Slice it thinly and use it in this stew.

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  18. jaylivg Houston joined 7/10
    Posted September 3rd, 2010 at 7:34 pm | # |

    I just tried this korean bulgogi stew tonight for dinner , it happened to be in the 60’s outside , so this stew is perfect meal for us . Very delicious !! Thanks Maangchi !

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    • Maangchi New York City joined 8/08
      Posted September 4th, 2010 at 6:09 am | # |

      “Very delicious!” I’m very glad to hear that! : )

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  19. snguyen7378 joined 8/10
    Posted August 22nd, 2010 at 5:45 pm | # |

    Hello, I can’t find any Asian pears so what can I replace it with?

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  20. HelloPandaBiscuit joined 8/10
    Posted August 2nd, 2010 at 4:46 pm | # |

    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!

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    • Maangchi New York City joined 8/08
      Posted August 2nd, 2010 at 5:04 pm | # |

      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.

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  21. essercb Irvine, CA joined 7/10
    Posted July 29th, 2010 at 9:18 pm | # |

    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!

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    • Maangchi New York City joined 8/08
      Posted July 29th, 2010 at 11:19 pm | # |

      awesome! Welcome to my website and Happy Cooking!

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  22. helg0094 Minneapolis/St. Paul MN joined 6/10
    Posted June 21st, 2010 at 12:06 am | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted June 21st, 2010 at 9:57 am | # |

      Wow, what a feast! You are a hard worker!

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  23. Blessed Singapore joined 4/10
    Posted April 23rd, 2010 at 11:20 pm | # |

    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

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    • Maangchi New York City joined 8/08
      Posted June 21st, 2010 at 9:58 am | # |

      I think chicken works well with this recipe.

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  24. mumutia Daegu, South Korea joined 4/10
    Posted April 23rd, 2010 at 7:19 am | # |

    Hi Maangchi, I put your blog link in my site http://yukiashiato.blogspot.com :)
    Really love your site and the food!

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    • Maangchi New York City joined 8/08
      Posted April 23rd, 2010 at 6:17 pm | # |

      Thank you very much! You have a nice and informative blog!

      (0)
  25. pinkfuzz80 Italy joined 3/10
    Posted March 27th, 2010 at 3:18 pm | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted March 28th, 2010 at 11:18 am | # |

      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!

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  26. oOmunkeyOo Toronto, Canada joined 3/10
    Posted March 24th, 2010 at 2:56 am | # |

    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?

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    • Maangchi New York City joined 8/08
      Posted March 24th, 2010 at 5:11 pm | # |

      Yes, I recommend adding the cooked noodles to your stew.

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  27. clarice South Korea joined 2/10
    Posted February 26th, 2010 at 8:13 pm | # |

    Hi Maangchi

    Can you write down the name of the beef broth in Korean? I can’t see the can very well in the video. I live in Korea and would like to find it in the supermarket. Thanks!

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    • Maangchi New York City joined 8/08
      Posted March 24th, 2010 at 5:12 pm | # |

      If you can’t find a can of beef broth or chicken broth, skip it. Use water instead. It will still be delicious!

      (0)
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