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Korean Beef Bulgogi Stew

Korean Beef Bulgogi Stew: Comfort in Every Hearty Spoonful

Korean Beef Bulgogi Stew is a cozy dish that transforms leftovers into a warming meal bursting with flavor in just 15 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound Korean Beef Bulgogi leftovers or freshly marinated
  • 4 ounces Sweet Potato Glass Noodles (Dangmyeon) soaked in warm water
  • 8 ounces Enoki Mushrooms
  • 2 stalks Green Onions chopped for garnish
  • 4 cups Water or beef broth for richer flavor
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Dark Soy Sauce

Equipment

  • Medium-sized pot

Method
 

Step-by-Step Instructions
  1. Soak the sweet potato glass noodles in warm water for about 10 minutes until pliable, then drain and set aside.
  2. In a medium-sized pot over medium heat, add the leftover bulgogi and stir gently until warmed through, about 3 to 5 minutes.
  3. Pour in dark soy sauce and drizzle sesame oil over the beef, stirring for another 2 minutes until glossy and fragrant.
  4. Pour in 4 cups of water or beef broth, bringing to a boil over high heat for about 4 to 5 minutes.
  5. Stir in the soaked glass noodles and enoki mushrooms, cooking for 2 to 3 minutes until noodles are tender.
  6. Ladle the stew into bowls, garnishing with chopped green onions, and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Enjoy this comforting dish alongside steamed rice or kimchi for a complete meal.

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