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
- ground black pepper, toasted 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, 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.
- 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 toasted 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. 
Posted on Thursday, July 12th, 2007 at 4:15 pm.
Last updated on August 7, 2017.
Tagged: beef dish, bulgogi, bulgogi jeongol, bulgogi stew, 불고기, korean food, Korean recipes
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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!
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 ^^
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
I love your jongol.
I have a question. Could I put a cup of honey-powder instead of sugar?
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! : )
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 :)
awesome! Your bulgogo photo looks so yummy especially the big chunks of white mushrooms!
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!!
I’m glad to hear about your successful Korean cooking! Cheers!