Bulgogi is a very popular marinated Korean beef dish. If you make so much bulgogi that you cannot eat it all at once, what can you do with it? You can put some of the uncooked marinated beef in a freezer bag, and put it in the freezer for a quick meal later. It still tastes good and it is very easy to prepare since it will be ready to cook. Today’s recipe is a use for excess bulgogi: bulgogi stew. Just adding some vegetables and noodles will result in this quick dish. Of course it is very delicious too. Since I already posted a bulgogi recipe before, I will skip that part and post a link to that recipe instead.
Yield: 2 Servings
Short Korean Lesson
- TtukBaeGi (뚝배기) = A clay pot
- Dol (돌) = Stone
- 2 Cups Marinated Bulgogi (including some juice from the marinated beef)
- 1 Cup Water
- 1 Handful Spinach (or Crown Daisy)
- 1 Handful Enoki Mushrooms (or your favorite Mushrooms)
- 1 oz Cellophane Noodles (DangMyun)
Prepare 2 cups of marinated bulgogi, 1 handful of spinach (crown daisy), 1 handful of enoki mushrooms (or your favorite mushrooms), and 1 oz of cellophane noodles (DangMyun).
Remove the bottom of the mushrooms.
In a pot, add 2 cups of marinated bulgogi and 1 cup of water.
Cut 1 oz of cellophane noodles in half with scissors. Before you add the noodles to the stew, boil the noodles in water for about 5 minutes. This will help to make them easier to handle. When the stew starts to boil, add the noodles.
Boil the stew on medium until the beef is completely cooked. It is important not to cook the meat at too high of a temperature so that the meat will become tender.
Once the beef has complete cooked, add one handful of spinach and one handful of enokitake mushrooms. Boil for 2 more minutes on high, and then turn off the heat. Since I added some of the sauce from the marinated beef in the stew, I didn’t have to add any other seasonings. However, if your stew is not salty enough, add a little.
You can eat this with just rice: no side dishes required!