Bulgogi Jungol
Bulgogi is a very well-known Korean dish, we all know it’s made with beef slices marinated in a sweet style soy sauce tenderized by pears then grilled but do you know what a Bulgogi Jungol is? Jungol/Jeongol in English means stew or hotpot and this is what this dish is? A stew prepared with Bulgogi together with noodles, mushrooms, vegetables and tofu, usually prepared in a shallow pot called jeongol naembi.
Like bulgogi this is quite simple to prepare, in fact like bulgogi you can also prepare it in table top like hot pot. Once you have your bulgogi everything will be a breeze, you just need the pot and your stock and add any vegetables you wish.
Bulgogi Jungol
Prep time
Cook time
Total time
Serves: 5-6
Ingredients
- freshly prepared or leftover bulgogi (recipe here)
- 200 g sweet potato noodles
- 200 g enoki mushrooms
- 4 pcs shiitake mushrooms, sliced
- 1 block extra-firm tofu, cubed
- 1 medium carrots, julienned
- 6 cups beef stock
- 1 red chilli pepper, sliced
- 1 bunch spring onions, cut into 2-inch sections
- 2 tbsp gochuang
- 2 tbsp sugar
- fish sauce
Instructions
- In a large stone pot pour the beef stock, add the sugar, gochuang and season with fish sauce. Bring to a boil then bring down to simmering heat.
- Place the noodles at the bottom, top it with bulgogi, enoki mushrooms, carrots, shiitake mushrooms, tofu, red chilli pepper and spring onions.
- Bring to a slow simmer for 5 minutes or until noodles are cooked.
It’s gotten really chilly here, so it’s definitely stew weather! This is perfect — thanks.
My girl would love this. She and her mum are into anything Korean.