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–+ servings
Korean Beef Bulgogi Stew

Hearty Korean Beef Bulgogi Stew Ready in 30 Minutes!

A quick and comforting Korean Beef Bulgogi Stew packed with savory flavors and tender beef, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound Beef Bulgogi freshly marinated beef can be used if no leftovers are available.
  • 6 ounces Sweet Potato Glass Noodles (Dangmyeon) rice noodles, udon, or ramen can serve as great alternatives.
  • 1 cup Enoki Mushrooms contributes a subtle earthiness and crisp texture.
  • 2 stalks Green Onions can be substituted with chives if desired.
  • 4 cups Water consider using beef stock for a more flavorful broth.
  • 1 tablespoon Sesame Oil reduce quantity for a lighter flavor if desired.
  • 2 tablespoons Soy Sauce dark soy sauce is preferred for its richer flavor.

Equipment

  • Medium pot

Method
 

Step‑by‑Step Instructions for Korean Beef Bulgogi Stew
  1. Soak the sweet potato glass noodles in warm water for about 15 minutes, then drain and set aside.
  2. In a medium pot, heat leftover beef bulgogi over medium flame for about 3–5 minutes.
  3. Stir in the dark soy sauce and sesame oil, cooking for an additional 2 minutes.
  4. Pour in the water (or beef stock) and bring the mixture to a boil.
  5. Add the soaked noodles and enoki mushrooms, covering the pot and cooking for 2–3 minutes.
  6. Garnish with chopped green onions and serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 22gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Soak noodles for perfect chewy texture. Adjust soy sauce to taste. Use beef stock for a richer broth.

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