Comforting Korean Beef Bulgogi Stew Ready in 15 Minutes

Korean Beef Bulgogi Stew is a warm and hearty dish combining tender marinated beef and glass noodles in savory broth, perfect for quick family meals.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 bowls

Course: Soups

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 cups Korean Beef Bulgogi leftover preferred for depth
4 ounces Sweet Potato Glass Noodles (Dangmyeon) or substitute with rice noodles or udon
1 cup Enoki Mushrooms shiitake or button mushrooms can work as substitutes
2 stalks Green Onion chives or leeks as alternatives
4 cups Water or beef stock for richer flavor

For Extra Flavor

1 tablespoon Sesame Oil or vegetable oil for a lighter option
2 tablespoons Soy Sauce or tamari/coconut aminos for gluten-free option

Equipment

large pot

Method

Step-by-Step Instructions

Soak the sweet potato glass noodles in warm water for about 10 minutes until softened.
In a large pot, heat the leftover Korean beef bulgogi over medium heat for 3-5 minutes until warmed and slightly caramelized.
Add soy sauce and sesame oil, stirring for 1-2 minutes to meld the flavors.
Add 4 cups of water (or beef stock) and bring to a gentle boil for about 5 minutes.
Add soaked glass noodles and enoki mushrooms, cooking for 3-4 minutes until noodles are tender.
Remove from heat and garnish with chopped green onions before serving hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 25mgIron: 3mg

Notes

Consider adding seasonal veggies for more nutrition and color. Store leftovers in an airtight container and reheat gently.

Tried this recipe?

Let us know how it was!