Korean Marinated Beef Stew - Bulgogi Jungol

Korean cuisine is delicious plus very healthy and convenient--and if you couldn't tell before yes, I am huge fan of this cuisine. 

I don't find Korean recipes intimidating at all- it's very easy, packed with flavor, spiciness, nutrition and every dish warms your heart in one way or another, especially warm soups and stews. Many times I had leftover vegetables and/or meat that I just put together with few of Korean common household ingredients and found myself eating homemade meal in no time. 
It took me few months to realize that it isn't hard even though you see long list of ingredients, but in reality it's not that you have to have everything what's listed--the most important ingredients in Korean cuisine-of course depending what dish you will make are: Gochugaru(chili powder), Gochujang (chili bean paste), Doenjang(bean paste), Sesame Oil and Soy sauce(but also garlic, green onions and several more). Along with that you have banchan which are side dishes served with rice and main meal and that is as well very important in Korean cuisine. 

After reading so much about it, educating myself , I got confident answering questions and actually talking about Korean dishes; I wish I could move there—my husband's comment “you would just eat!” ...and he is not far off from being absolutely right.

Besides so many websites that provide you with amazing Korean recipes, I wanted to be part and present here what I am learning, but also let people know to get out of their comfort zone and try something new.

Kimchi became staple of my house, I eat it even when I am working late at night...well, chocolate is not far away either but... :)Shin Ramyun or Ramyeon (or Koran Ramen noodle soup) is must have especially on cold, gloomy mornings or nights--it's so comforting and I do add my own zest, making it more gourmet using delicious Korean ingredients. That will be probably one of the next recipes that is extremely easy, but after you try it you will be addicted.

Now let's talk about Bulgogi. What is Bulgogi? I'll probably get that question just like I get the question what is Kimchi.

Bul in Korean means fire and gogi meat{together is pronounced Pulgogi}. It is something that I cannot resist-- realistically speaking I can't resist any meat coming from the grill, but this marinated beef could be pan cooked or grilled and after it cooks becomes so tender and flavorful. It's usually served with a side of lettuce, spinach, or other leafy vegetable, which is then wrapped with a slice of cooked meat, often times along with a dab of ssamjang(spicy paste), kimchi, and/or other side dishes, and then eaten; Those wraps are called Ssam or often ssambap-wrapped rice.

Adding leftover bulgogi is an amazing addition to the soups/stews and today we are making stew called Bulgogi Jungol. I really can't explain, it's thick, but at the same time soupy. I love adding kimchi in the hot stew, a dab of gochujang and it's just balance everything--which leaves you with that much more flavor in your mouth and let me get something straight everything taste better with kimchi.  

Basically you add in the pot all the veggies next to each other, on top you put cooked meat with its marinade that you reserved and over it you pour hot pre-boiled homemade broth, or store bought. You cook it for little bit under the closed lid and it is absolutely delicious once you take the lid off and try this rich broth.

I went to International market last weekend and stock my fridge and pantry with new items, however all the ingredients are available in the most local grocery stores. I checked and found everything, even bulgogi(BBQ) marinade, so if you want to save time you can use marinade from the jar.
Also I want to mention that you can add what you like and what you have. You can add seasonal ingredients, or if you have leftover veggies that are just sitting in your fridge. That's why I don't find Korean cuisine so intimidating, just because you add what you like, what you have and you adjust the spices and the sodium level, although if you want to eat Korean style it's got to be pipping Hot and Spicy.

Before I start writing the recipe I want to say that this actually can be a vegetarian. If you take the meat out. I know it's not the same thing but if you prefer it meatless just use tofu and mushrooms as a meat substitute and perhaps put few spoons of bulgogi marinade in there to get that flavor in. I use both because I love the taste of tofu in the stew as well as meat, but it is optional!

Ingredients:

For Bulgogi marinade:

• 3 garlic cloves, minced
• 2 inch Fresh Ginger, minced
• 1 Asian pear
• ¼ Tbs. Ground black Pepper/I used instead red hot chili pepper powder{gochugaru} 
• 1 tsp. sugar
• 1/3 Cup Soy sauce
• 1 Tbs. Mirin(rice wine or sherry)
• 1 Tbs. Sesame oil
• 1 Tbs. Toasted sesame seeds
• ½ cup Water
• ½ cup Green onions, sliced
• 1 lb thinly sliced beef (sirloin or rib eye)-The best way to cut it is to freeze it. 

Directions:

1. Mix all ingredients in the blender or food processor(except meat). 
2. Pour Marinate over meat, mix it a bit with your hands so it can code every piece and place in refrigerator for at least 30 minutes and up to 2 hrs in the fridge {I don't like to keep it over night because after even 30 minutes meat is pretty nicely tender}. 
3. Cook over medium heat until meat is just nicely browned-You can grill it or pan stir fry it with 1 Tbs. Vegetable/or Canola oil.

Bulgogi is not spicy, but I like to add red hot chili powder just to boost it up a bit. 

Broth: 

• 5 Cups of Water
• 4-5 Shiitake Mushrooms/You can add Kelp(seaweed) too
• 2 scallions, chopped (or 1/4 onion)
• 1 Garlic Clove
• 1 inch Ginger, chopped
• 1 Carrot, roughly sliced

Directions:

1. Boil everything for 20 min. take off the heat, cover with the lid and let it stand for 10 more minutes. 
2. Drain the liquid in the other pot and boil again just before pouring it over the Vegetables and bulgogi. 

Bulgogi Jungol {jeongol -Stew (casserole)}:

• 2-3 cups Bulgogi
• 1/2 onion, cut into thin strips
• 2 scallions, cut into same size -about 2 inch long
• 1 Large Carrot, cut into strips
• 1/2 Daikon(White radish) sliced and cut into strips
• 1 Cup Bok Choy, chopped optional*
• 1/2 cup mushrooms of your choice (enoki, shiitake, beech, oyster, button OR any combination)
• 4 Cups Broth + Salt or soy sauce to taste
• 1 cup water
• 1/2 block of Firm Tofu (I used light Firm Tofu and it was good)

Garnish options:

• Red Hot Chili Peppers
• Green Onions
• Gochujang
• Toasted Sesame seeds

Directions:

1. In a pan cook marinated beef{or you can grill it} until beef is nicely browned, add onions in the last minute just to get lose and give even more flavor--once browned put it on the plate. {Reserve the Marinade for the Broth}
2. Arrange all the sliced/chopped vegetables in the pot and in the middle add marinated beef and onions. 
3. Pour over water, and hot Broth that you mixed prior with soy sauce and salt to your taste; You can add few teaspoons of bulgogi marinade if you desire, it does taste better. 
4. Turn the heat on high until it boils, take the lid off and mix slightly everything; then cover the pot again and on the low heat simmer for next 20 minutes. 
5. Just a note that I do add Tofu 2-3 minutes before I take it off, but you can add from beginning. 
6. Garnish it with more green onions, red chilies and or Gochujang. 

Serve it with Noodles-cellophane{dangmyun}, Steamed Rice and other Banchan {side dishes}.

Note*

You can use any vegetables-preferably different colors for this stew. 
Adjust the spiciness and sodium to your taste. I used soy sauce in stead of the salt, but just add one teaspoon or few pinches of salt at the time, until it tastes salty enough for you. 

I wish you all an amazing weekend!!!!

Your friend,

Visit my Korean-American(&Australian) friends and Wonderful bloggers:
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Hyosun +Hyosun Ro
Amy +Amy Kim
Angie +Angie Squishy
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