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Korean Beef Bulgogi Stew

Comforting Korean Beef Bulgogi Stew in Just 15 Minutes

A quick and savory Korean Beef Bulgogi Stew that combines tender marinated beef, chewy glass noodles, and aromatic broth, all in just 15 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound Beef Bulgogi Can substitute with freshly marinated beef if leftovers are unavailable.
  • 6 ounces Sweet Potato Glass Noodles (Dangmyeon) Substitute with rice noodles or udon if necessary.
  • 8 ounces Enoki Mushrooms Replace with shiitake or button mushrooms if desired.
  • 2 stalks Green Onion Use chives or regular onions as a substitute.
  • 4 cups Water Substituting with beef stock enhances the flavor.
  • 1 tablespoon Sesame Oil Olive oil can be used in a pinch, though flavor will differ.
  • 2 tablespoons Dark Soy Sauce Regular soy sauce can be used but may lighten the flavor a bit.

Equipment

  • medium pot

Method
 

Step-by-Step Instructions for Korean Beef Bulgogi Stew
  1. Soak the sweet potato glass noodles in warm water for about 10 minutes, then drain and set aside.
  2. Heat the leftover beef bulgogi in a medium pot over medium heat for 2-3 minutes until heated through.
  3. Stir in dark soy sauce and sesame oil into the pot and cook for another minute.
  4. Add 4 cups of water or beef stock, bringing to a boil over high heat for 3-5 minutes.
  5. Carefully add soaked glass noodles and enoki mushrooms, reduce heat, and cook for 3-4 minutes.
  6. Remove from heat and garnish with chopped green onions before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

This stew can store well in the fridge for up to 3 days and can be frozen for up to 2 months. Reheat gently to preserve noodle and beef textures.

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