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–+ servings
Korean Beef Bulgogi Stew

Cozy Korean Beef Bulgogi Stew Ready in 15 Minutes

This Korean Beef Bulgogi Stew transforms leftovers into a delightful, hearty dish in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 cup Korean Beef Bulgogi Leftover or freshly marinated
  • 100 g Sweet Potato Glass Noodles (Dangmyeon) Substitute with rice noodles or udon if needed
  • 100 g Enoki Mushrooms Other mushroom types can be used as a substitute
  • 2 stalks Green Onions Can replace with chives or shallots
For the Broth
  • 4 cups Water or Beef Broth Beef stock enhances flavor
  • 1 tablespoon Sesame Oil Can be replaced with peanut oil
  • 2 tablespoons Dark Soy Sauce Regular soy sauce may alter color slightly

Equipment

  • Pot
  • Bowl

Method
 

Step-by-Step Instructions
  1. Soak the sweet potato glass noodles in warm water for about 15 minutes until they become pliable.
  2. In a medium pot over medium heat, add the leftover Korean Beef Bulgogi and stir occasionally for 3-5 minutes.
  3. Pour in 4 cups of water or beef broth, stir well, and bring to a rapid boil.
  4. Once boiling, add the soaked noodles and enoki mushrooms, and cook for 2-3 minutes.
  5. Remove from heat and garnish with chopped green onions before serving hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Soak noodles properly for the right texture. Adjust saltiness with low-sodium soy sauce if sensitive to salt.

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