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Korean Beef Bulgogi Stew

Cozy Korean Beef Bulgogi Stew: A Hearty Comfort Dish

A delicious and quick Korean Beef Bulgogi Stew perfect for chilly evenings, utilizing leftover beef with sweet potato noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Beef
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 cups Korean Beef Bulgogi leftovers or freshly marinated
  • 4 oz Sweet Potato Noodles (Dangmyeon) soak in warm water before adding
  • 1 cup Enoki Mushrooms can substitute with shiitake or button mushrooms
  • 2 stalks Green Onion finely chopped for garnish
  • 4 cups Water or beef broth for richer flavor
  • 2 tbsp Sesame Oil essential for authentic taste
  • 4 tbsp Soy Sauce adjust to taste

Equipment

  • Medium pot

Method
 

Step-by-Step Instructions
  1. Begin by soaking the sweet potato glass noodles (dangmyeon) in warm water for about 10-15 minutes, until they soften.
  2. In a medium pot, warm your leftover Korean beef bulgogi over medium heat for about 3-4 minutes, then add soy sauce and sesame oil.
  3. Pour in 4 cups of water or beef broth, raise heat to bring to a gentle boil—this should take about 5 minutes.
  4. Once boiling, drain the soaked glass noodles and add them along with enoki mushrooms. Cook for 3-4 minutes.
  5. Remove from heat and ladle the stew into bowls. Garnish with finely chopped green onions and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

For best flavor, enjoy freshly made stew, but it can also be stored for up to 2 days in the fridge and reheated gently.

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