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Korean Beef Bulgogi Stew

Comforting Korean Beef Bulgogi Stew in Just 15 Minutes

This 15-Minute Korean Beef Bulgogi Stew combines flavorful leftovers into a hearty, comforting meal perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 cups Korean Beef Bulgogi Using flavorful leftover bulgogi adds depth.
  • 4 oz Sweet Potato Glass Noodles (Dangmyeon) These chewy noodles absorb the broth perfectly.
  • 8 oz Enoki Mushrooms Enhances the stew's overall profile.
  • 2 tablespoons Green Onion For garnishing.
  • 4 cups Water Or use beef stock for a richer flavor.
  • 1 tablespoon Sesame Oil Provides a delightful nutty depth.
  • 2 tablespoons Soy Sauce Contributes essential umami.

Equipment

  • medium pot

Method
 

Cooking Steps
  1. Soak the glass noodles in warm water for about 15 minutes, then drain and set aside.
  2. Heat the leftover bulgogi in a medium pot over medium heat for 2-3 minutes until hot.
  3. Stir in the dark soy sauce and sesame oil, mixing for another minute.
  4. Pour in four cups of water and bring to a gentle boil, about 3-5 minutes.
  5. Add the soaked glass noodles and enoki mushrooms; cook for 2-3 minutes.
  6. Remove from heat, ladle into bowls, and garnish with fresh green onion.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For richer flavor, consider using beef stock instead of water. Feel free to add extra vegetables for nutrition.

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