Sunday, April 4, 2010

Bulgogi Jungol ( Bulgogi Stew)

Bulgogi Jungol ( Bulgogi Stew)



1 lb. beef, thinly sliced
1/2 cup Kamjang ( Korean Soy sauce)
5 Tbsp sugar
10 cloves garlic, finely chopped
1/2 tsp salt
5 Tbsp Mirin ( sweet sake)
2 Tbsp sesame oil
2 Tbsp toasted sesame seeds
5 scallions, sliced diagonally into 2 inches


1/2 cup carrots, julienned
1/2 cup korean squash, julienned ( use only the outer part and discard the seeds)
3 shitake mushroom, sliced - you can use dried or fresh
1 small onions, sliced thinly
1 bunch Enoki mushroom, trim the roots
2 scallions, sliced into 1/2 an inch
1/2 a pack of Potato starch noodle
2 cups of water
1 Tbsp kamjang ( Korean soy sauce)

1. mix all ingredients for bulgogi and marinate for 2-3 hours in the refrigerator.

2. Prep the veggies.


3 Bring water to a boil in a shallow saucepan. add about 1 cup of marinated bulgogi and potato starch noodle. Boil for about 10 minutes or until beef is tender.

Photobucket this is the potato starch noodle i used

4. skim off and discard whitish/ brownish foam that comes to the surface. turn down the heat to medium.


5. Add the veggies and soy sauce . Simmer for another 5 minutes. remove from heat and serve.

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