When the weather gets chilly, we all start craving something warm and comforting!
So today, I’m sharing my recipe for traditional Korean bulgogi-jeongol (bulgogi stew), made by cooking tender bulgogi in savory broth with plenty of mushrooms, vegetables, and tofu.
I mentioned the dish name as “bulgogi stew” or “bulgogi-jeongol” but actually there’s a difference between a stew and a jeongol in Korean cuisine. A stew (jjigae) is made by putting all the ingredients into a pot, boiling it fully in the kitchen, and then serving it at the table like kimchi jjigae or doenjang jjigae.
Jeongol (pronounced jeon-gohl), on the other hand, is prepared by arranging the ingredients beautifully in a shallow pot, adding broth, and bringing the whole pot to the table to cook and share together. Because it’s cooked right at the table, it looks more visually appealing.
To make it easier and faster, I made this serves 2 people. Of course, if you want to make a larger portion, just double or triple the recipe. Enjoy!
Ingredients
For bulgogi
- 8 ounces beef tenderloin, sliced very thinly
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 tablespoon sugar
- ¼ teaspoon ground black pepper
- 2 teaspoons toasted sesame oil
For vegetables, mushrooms, and tofu
- 4 leaves of napa cabbage, cut into bite size pieces
- 8-12 assorted mushrooms, sliced
- 1 small carrot, sliced thinly
- 7-8 green onion, cut into 3 inch long
- 2 teaspoons fish sauce (or salt to your taste)
- 2½ cups to 3 cups chicken or beef broth, or homemade anchovy kelp stock
- A fistful of chrysanthemum greens
- Eggs, optional
Description
Marinate sliced beef:
- In a medium bowl, combine beef, soy sauce, garlic, sugar, black pepper, sesame oil, and 2 tablespoons water.
- Mix well by hand and set aside.
Arrange the ingredients:
- In a shallow pot, place the cabbage in the center, then arrange all the vegetables, mushrooms, and tofu nicely around the pot. Put the marinated bulgogi on top in the center.
- Pour in 2½ to 3 cups of chicken broth and bring it to a boil over medium-high heat with the lid off for about 7 minutes. (If you want to cook it right at the table, set a portable butane burner on the table and boil it there.)
Finish it off
- Use tongs to spread out the bulgogi so it cooks evenly. Season with fish sauce, cover, and cook for about 2 minutes.
(If you’d like to add eggs, crack one or two over top and cook for another 1 to 2 minutes.)
- Remove the lid, add the chrysanthemum greens in the center, turn off the heat, and serve immediately.
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Could I cook this in a donabe?
As long as you use it only over gas, I see no problem there.
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.
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.
How did your bulgogi stew turn out? Good luck with your Korean cooking!
Just made this for my mum! she loved it! thanks Maangchi :)
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:)
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
Ten out of ten! What a great compliment from your girlfriend!
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.
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!