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–+ servings
Korean Beef Bulgogi Stew

Savory Korean Beef Bulgogi Stew Ready in 30 Minutes

Delight in this hearty Korean Beef Bulgogi Stew, ready in under 30 minutes, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound Korean Beef Bulgogi leftover bulgogi enhances flavor
  • 4 ounces Sweet Potato Glass Noodles (Dangmyeon) substitute with rice noodles or udon if preferred
  • 1 cup Enoki Mushrooms shiitake mushrooms can be used as an alternative
  • 2 stalks Green Onion for garnish
  • 4 cups Water or beef stock for deeper flavor
  • 1 tablespoon Sesame Oil omit for a lighter option
  • 1-2 tablespoons Soy Sauce tamari can be used for gluten-free

Equipment

  • medium pot

Method
 

Step-by-Step Instructions
  1. Soak the sweet potato glass noodles in warm water for about 15 minutes. Drain and set aside.
  2. In a medium pot over medium heat, warm your leftover Korean beef bulgogi for about 3-5 minutes until heated through.
  3. Stir in 1-2 tablespoons of soy sauce and a teaspoon of sesame oil. Mix well for another minute.
  4. Pour in 4 cups of water or beef broth, bringing it to a gentle boil over medium-high heat (about 3-4 minutes).
  5. Add the soaked glass noodles and 1 cup of enoki mushrooms to the pot. Cook for 3-4 minutes until tender.
  6. Remove from heat and serve hot in bowls, topped with chopped green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 5mgCalcium: 80mgIron: 3mg

Notes

Using leftover bulgogi enhances flavor; soak noodles long enough to prevent mushiness; feel free to add vegetables for extra nutrition.

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