Bulgogi is one of the most popular beef dish in almost any Korean BBQ restaurant. In Korean, bulgogi literally means ‘fire meat’, and it is just amazing. Traditionally, bulgogi are grilled thin slices of beef marinated in a sweet, salty, garlic soy sauce. And while this is the most popular way to enjoy bulgogi, nothing says comfort on a gloomy day like bulgogi stew (Bulgogi Jeongol). This recipe here is my own twist on a traditional Korean hot pot dish, and I hope you enjoy it as much as I did! 🍲
🥣 Cooking Time: 1hr
🍲 Serves: 4-6
Ingredients
4-5lbs of country style pork ribs 5 king oyster mushrooms 3 shiitake mushrooms 2 serrano pepper 4 small potatoes 2 medium carrots 1 bunch of scallions 1 tablespoon of vegetable oil For bulgogi sauce 1 small pear, peeled and coarsely grated ½ cup of reduced sodium soy sauce 2 tablespoons brown sugar 1 tablespoon toasted sesame oil 6 cloves garlic, minced 2 teaspoons of freshly grated ginger
2 tablespoons of gochujang (Korean hot pepper paste)
Directions
1. In a medium bowl, prepare the bulgogi sauce by combining the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set the sauce aside.
2. In a large Dutch oven, heat the vegetable oil over medium-high.
3. Once the oil is hot, brown the short ribs on all sides. You can do this is two separate batches, so they can all brown evenly; transfer the browned ribs to a plate as you cook each batch. You do not want to cook the ribs fully, just get a nice brown color on them.
4. Once all ribs are browned, place all the meat back into the Dutch oven and add the bulgogi sauce and 3 cups of water.
5. Bring the meat to a boil, then lower heat to medium and cover. Allow the meat to cook for 30 minutes. Make sure you stir the ribs every now and then so that they cook evenly.
6. Reduce the heat to medium low and continue to simmer for about 15 minutes covered, or until the meat is almost tender.
7. While the meat continues to cook, clean and cut your vegetables into bite size pieces. Make sure to keep your scallions aside, as you will add this last.
8. Add the veggies into the meat and continue to simmer it over medium-low heat uncovered. Cook for another 10-15 minutes, or until the potatoes and carrot are fully cooked.
9. Once ready, turn off the heat and add the scallions to the stew, mixing with the meat and veggies.
10. Serve with steamed white rice, and any side dishes of your choice. ¡Buen provecho!
Notes
As I mentioned in the introduction, this is my own homemade version of this amazing dish with ingredients I'm able to find at my local grocery stores. Traditionally bulgogi stew (Bulgogi Jeongol) is often times made with thin slices of beef, and anchovy broth which is prepared in advance.
Typically, bulgogi stew has thin slices of beef. However, I decided to do chunky pieces of pork in mine for the sake of preparing a meaty broth. If you rather have thin slices of meat, you can always do so and substitute water for any broth of your choice. Or for a vegetarian/vegan version you can skip the meat altogether and cook the veggies with a good vegetable broth!
As for the Korean hot pepper paste (Gochujang), I always like to visit my local Asian markets (and I highly recommend you to do the same). If for some reason your local market doesn't carry oyster or shiitake mushrooms, chances are you'll find almost all ingredients at your local Asian supermarket. Based on personal experience, these markets have much fresher produce and ingredients. Plus, it's always good to support local business.
Comments