Korean Beef Stew (Bulgogi Jeongol)

I love food! I love trying to make my favorite foods and sharing them with others. I enjoy adjusting recipes to always yield the best results.

subheading: MAIN:

350 g beef (12 ounces); sirloin or tenderloin, bulgogi cut (paper thin sliced)

4 ½ cup Korean soup stock , though I altered the ingredients composition to 20g / 0.7 ounces dried kelp (kombu), 10g / 0.35 ounces dried anchovy for 6 cups of water. Also for more complex flavor, I added 50g / 1.8 ounces green onion (white and pale green part) and 100g / 3.5 ounces onion when making the stock.)

150 g tofu (5.3 ounces), cut into small to medium squares

150 g enoki mushrooms (5.3 ounces), stems removed and separated

100 g shiitake mushrooms (3.5 ounces), stems removed and thinly sliced

100 g Korean glass noodles (3.5 ounces), soaked in water for 20 mins and cut into mid length (20 cm to 25 cm / 8 inch to 10 inch)

90 g onion (3.2 ounces), thinly sliced

80 g napa cabbage (2.8 ounces), chopped into smaller pieces

30 g green onion (1 ounce), shredded or thinly sliced

1 red chili (optional), thinly sliced

subheading: BULGOGI MARINADE:

6 Tbsp soy sauce

3 Tbsp brown sugar

2 Tbsp rice wine (mirin)

1 Tbsp minced garlic

155 g red apple (5.5 ounces), about 1 medium apple - royal gala, pink lady or fuji apples are suitable to use

80 g onion (2.8 ounces), about ½ large onion

1 tsp minced ginger

⅛ tsp ground black pepper

Directions at mykoreankitchen.com

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