Name: Korean Beef Bulgogi Stew Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: ⅓ cup beef bulgogi (marinated sliced beef); ½ bundle sweet potato glass noodles (dry); 2 cups water; ½ bundle enoki mushrooms; 1 tbsp dark soy sauce; 1 tbsp sesame oil; 1 tsp green onions, chopped

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Introduction

Korean Beef Bulgogi Stew is a comforting and flavorful dish that combines tender marinated beef with delicate glass noodles and mushrooms. This simple stew comes together quickly, making it perfect for a cozy weeknight meal.

A close-up view of a simmering soup in a pot with several layers visible: the top dark brown broth has a glossy, oily texture with small bubbles, beneath which there are thin, pale beige enoki mushrooms gathered on one side, dark brown thinly sliced beef pieces scattered evenly, and bright green chopped scallions sprinkled across. The broth looks rich and thick, and some translucent onion slices float among the ingredients. The pot's edge is visible around the soup, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup beef bulgogi
½ bundle sweet potato glass noodles (dry)
2 cups water
½ bundle enoki mushrooms
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp green onions, chopped

Instructions

Step 1: Fill a large bowl with water and soak the sweet potato glass noodles until they are soft and ready to be added to the stew.
Step 2: On medium heat, add the beef bulgogi to a small pot and stir until it is warmed through and slightly toasted.
Step 3: Add the dark soy sauce and sesame oil to the beef, stirring well to combine the flavors.
Step 4: Pour in the water and bring the mixture to a boil.
Step 5: Once boiling, add the soaked sweet potato glass noodles and enoki mushrooms. Cook for 2–3 minutes until the noodles are tender and the mushrooms are softened.
Step 6: Garnish with chopped green onions, then serve hot and enjoy your stew!

Tips & Variations

Use leftover bulgogi for convenience or marinate thinly sliced beef with soy sauce, sugar, garlic, and sesame oil if making fresh.
Substitute enoki mushrooms with shiitake or button mushrooms for a different texture.
Add a pinch of red pepper flakes or gochujang for a spicy kick.
For a richer flavor, include a splash of beef broth in place of some water.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through. Glass noodles may soften more upon reheating, so avoid overcooking initially.

How to Serve

The image shows a close-up of a hot pot dish with three main layers visible: at the bottom, dark brown clear noodles with a shiny, slippery texture fill most of the pot; mixed throughout these noodles are small pieces of cooked dark brown beef with a slightly rough texture. On the upper side of the pot, there are light beige, thin, long mushrooms bundled together with a smooth, delicate appearance. Small green scallion pieces are scattered around, adding color contrast on top of and within the broth. The broth itself is a rich brown color, slightly translucent, with small bubbles rising to the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of dry sweet potato glass noodles?

Fresh noodles can be used but will require less soaking time and may cook faster. Adjust cooking times accordingly to avoid overcooking.

Is bulgogi stew very spicy?

This basic recipe is mild, but you can increase the heat by adding chili flakes or Korean chili paste (gochujang) to suit your taste.