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Korean Marinated Beef Stew —Bulgogi Jungol

Simple and delicious Korean stew with complete instructions. 

Course Soup, stew
Cuisine Asian, Korean
Keyword asian food, beef, dinner
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


For Bulgogi marinade:

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


  • 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

Bulgogi Jungol {jeongol-Stew (casserole)}:

  • 2-3 cups Bulgogi
  • 1/2 onion cut into thin strips
  • 2 scallions cut into same size -about 2 inches 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


Bulgogi Directions:

  1. Mix all ingredients in the blender or food processor(except meat, soy sauce, green onion, and sesame seeds). For 1 lb of meat usually 1/2 cup of light soy sauce, but you can use less or taste. After it's blended add chopped green onion, sesame seeds and season with soy sauce.
  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
  3. up to 2 hrs in the fridge {I don't like to keep it overnight because after even 30 minutes meat is pretty nicely tender}.

  4. Cook over medium heat until meat is just nicely browned-You can grill it or pan stir-fries it with 1 Tbs. Vegetable/or Canola oil.

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

Broth 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 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 the 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 the beginning.
  6. Garnish it with more green onions, red chilies and or Gochujang.

Recipe Notes

erve it with Noodles-cellophane{dangmyun}, Steamed Rice and other Banchan {side dishes}. You can use any vegetables-preferably different colors for this stew. Adjust the spiciness and sodium to your taste. I used soy sauce instead of the salt, but just add one teaspoon or few pinches of salt at the time, until it tastes salty enough for you.