BULGOGI STEW RECIPE RECIPES

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BULGOGI STEW (TTUKBAEGI BULGOGI) | ASIAN INSPIRATIONS



Bulgogi Stew (Ttukbaegi Bulgogi) | Asian Inspirations image

Ttukbaegi bulgogi is a hearty and soupy beef dish that is great for cold weather or any time at all. Bulgogi is Korean marinated beef and the bulgogi stew is traditionally cooked in a Korean earthenware pot called the ttukbaegi, which keeps the dish warm for longer. This dish is popular in restaurants but, you can add your favourite vegetables when cooking it at home.

Provided by AsianInspirations

Total Time 55S

Prep Time 40S

Yield 1-2

Number Of Ingredients 19

220g beef skirt steak (or tenderloin, any tender cuts of beef) (sliced thinly)
2 garlic cloves (minced)
2 tsp honey
1 tbsp soy sauce
2 tsp sugar
¼ tsp ground black pepper
1 tsp sesame oil
30g dangmyeon (starch noodles, soaked in cold water 30 mins-1 hr)
¼ cup onion (sliced thinly)
¼ cup carrot (sliced thinly)
2 spring onions (sliced diagonally)
1/3 cup enoki mushrooms
½ cup ssukgat (chrysanthemum greens, washed and stems removed. If not available, replace with spinach or basil leaves)
1 egg (optional)
¼ cup worth radish sprouts (optional)
1 red chilli (sliced thinly, optional)
½ tsp salt
2 cups water
½ tsp fish sauce

Steps:

  • To Prep Combine marinade ingredients in a bowl. Mix well until the sugar has dissolved before adding in the beef and stirring to coat before covering and leaving to marinate in a refrigerator for a minimum of 30 mins or overnight. To Cook Bring to a boil the water in a clay or earthenware pot before adding in the salt and fish sauce. When the broth returns to the boil, add in the marinated beef, carrot, onion and spring onions. Cover the pot and let the ingredients cook for 10 mins. Occasionally open the pot to stir and remove the foam from soup. After 10 mins, add the noodles in to the pot to cook. After the noodles soften, add in the mushrooms and radish and continue to cook until the radish has cooked through. To Serve While still over the stove, crack an egg and put it in to the centre of the bubbling stew. Let simmer briefly before garnishing with the chrysanthemum greens, spring onions and the red chillies. Remove the pot from the heat and serve with a side of rice, kimchi and other side dishes.

BEEF BULGOGI RECIPE | ALLRECIPES



Beef Bulgogi Recipe | Allrecipes image

Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.

Provided by Tenny Sharp

Categories     World Cuisine    Asian    Korean

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 8

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2?½ tablespoons white sugar
¼ cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
½ teaspoon ground black pepper

Steps:

  • Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Nutrition Facts : Calories 231.7 calories, CarbohydrateContent 12.4 g, CholesterolContent 27.2 mg, FatContent 13.2 g, FiberContent 1 g, ProteinContent 16.2 g, SaturatedFatContent 3 g, SodiumContent 1157.4 mg, SugarContent 8.3 g

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EASY BULGOGI (KOREAN BBQ BEEF) RECIPE | ALLRECIPES
Most Bulgogi recipes call for crushed pear. This is for tenderizing the meat. My boyfriend's Korean mother says Coca-Cola® can also be used for the same purpose. This recipe uses very thin-sliced meat so tenderization isn't necessary. Sugar is used instead.
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BULGOGI STEW (TTUKBAEGI BULGOGI) | ASIAN INSPIRATIONS
Ttukbaegi bulgogi is a hearty and soupy beef dish that is great for cold weather or any time at all. Bulgogi is Korean marinated beef and the bulgogi stew is traditionally cooked in a Korean earthenware pot called the ttukbaegi, which keeps the dish warm for longer. This dish is popular in restaurants but, you can add your favourite vegetables when cooking it at home.
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  • To Prep Combine marinade ingredients in a bowl. Mix well until the sugar has dissolved before adding in the beef and stirring to coat before covering and leaving to marinate in a refrigerator for a minimum of 30 mins or overnight. To Cook Bring to a boil the water in a clay or earthenware pot before adding in the salt and fish sauce. When the broth returns to the boil, add in the marinated beef, carrot, onion and spring onions. Cover the pot and let the ingredients cook for 10 mins. Occasionally open the pot to stir and remove the foam from soup. After 10 mins, add the noodles in to the pot to cook. After the noodles soften, add in the mushrooms and radish and continue to cook until the radish has cooked through. To Serve While still over the stove, crack an egg and put it in to the centre of the bubbling stew. Let simmer briefly before garnishing with the chrysanthemum greens, spring onions and the red chillies. Remove the pot from the heat and serve with a side of rice, kimchi and other side dishes.
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EASY BULGOGI (KOREAN BBQ BEEF) RECIPE | ALLRECIPES
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