Korean•comfort

Korean Beef Stew

How to make Korean beef stew (Bulgogi Jungol)

Ingredients

Quantities are shown as originally provided.

350 g beef ((12 ounces); sirloin or tenderloin, bulgogi cut (paper thin sliced))
4 1/2 cup Korean soup stock
150 g tofu ((5.3 ounces), cut into small to medium squares)
150 g enoki mushrooms ((5.3 ounces), stems removed and separated)
100 g shiitake mushrooms ((3.5 ounces), stems removed and thinly sliced)
100 g Korean glass noodles ((3.5 ounces), soaked in water for 20 mins and cut into mid length (20 cm to 25 cm / 8 inch to 10 inch))
90 g onion ((3.2 ounces), thinly sliced)
80 g napa cabbage ((2.8 ounces), chopped into smaller pieces)
30 g green onion ((1 ounce), shredded or thinly sliced)
1 red chili ((optional), thinly sliced)
6 Tbsp soy sauce
3 Tbsp brown sugar
2 Tbsp rice wine ((mirin))
1 Tbsp minced garlic
155 g red apple ((5.5 ounces), about 1 medium apple - royal gala, pink lady or fuji apples are suitable to use)
80 g onion ((2.8 ounces), about 1/2 large onion)
1 tsp minced ginger
1/8 tsp ground black pepper

1
Blend the marinade ingredients in a mixer or food processor until it turns into liquid. Make sure it’s not pulpy.
2
Marinate the beef in 1 cup of marinade for at least 4 hours (or overnight). Set aside the remaining marinade (just under 1 cup) for the next step.
3
Combine the soup stock with the remaining marinade (from step 2). Mix them well.
4
Place the vegetables and noodles around the edges of a shallow pot. And put the beef in the centre. Pour in the seasoned soup stock and boil it over medium high heat.
5
Eat as the ingredients get cooked (takes about 10 mins). Serve with hot steamed rice.