Korean Bulg ogi Stew


by: savortherainbow

Awaken your sense of umami with this Korean marinated beef stew!


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serves: 2

1 Ib ribeye, sliced thin

glass 50g Korean noodles (otherwise known as cellophane noodles or Chinese vermicelli)

1 bunch of enoki mushrooms (or whatever kind you have on hand)

2/3 cup water


3 1/2 tbs low-sodium soy sauce

1 tbs brown sugar

1 kiwi, pureed

1/2 tbs garlic, minced

1 tbs green onion, minced

1/2 tbs sesame oil

1 tsp black pepper

Nutrition Facts
Korean Bulg ogi Stew

Servings Per Recipe: 2

Amount per Serving

Calories: 227

  • Total Fat: 8.2 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1154.3 mg
  • Total Carbs: 35.4 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 10.9 g
  • Protein: 5.7 g

how is this calculated?

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1.  Slice the beef very thin. I like to freeze the meat before slicing, as it makes it easier to slice. Also be sure to sharpen your knife before.

2.  Prepare the marinade and massage well into the beef. Refrigerate for at least 30 min.

3.  In the meanwhile, soak the noodles in hot water for about 30 min. Cut into shorter pieces with scissors.

4.  In a pot, preferably earthenware, add the marinated beef and water, and cook under med-high heat. When the meat is halfway cooked, add the noodles and the mushrooms. Turn off the heat when the beef is cooked all the way through and the noodles and mushrooms get well incorporated. Be sure not to overcook as the liquid will evaporate.

5.  Serve. Top with red peppers for some extra heat if you wish.

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Helen L


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