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Korean Beef Bulgogi Stew

Savory Korean Beef Bulgogi Stew in Just 30 Minutes

Quick Korean Beef Bulgogi Stew with Glass Noodles is a comforting dish that transforms leftover bulgogi into a hearty meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Beef
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 pound Beef Bulgogi fresh or leftover
  • 8 ounces Sweet Potato Noodles (Dangmyeon) or substitute with rice noodles or udon
  • 1 cup Enoki Mushrooms can replace with shiitake or button mushrooms
  • 1/4 cup Green Onion for garnish
  • 4 cups Water or Beef Broth beef broth yields richer taste
  • 1 tablespoon Sesame Oil can use olive oil if needed
  • 2 tablespoons Dark Soy Sauce or regular soy sauce

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 10 minutes. Drain and set aside.
  2. In a medium pot, heat and add the leftover beef bulgogi. Cook for about 4-5 minutes until warmed through.
  3. Stir in the dark soy sauce and sesame oil, cooking for another 2-3 minutes.
  4. Pour in the water or beef broth and bring to a rolling boil, about 5 minutes.
  5. Add the soaked glass noodles and enoki mushrooms. Cook for 3-4 minutes until noodles are tender.
  6. Remove from heat and garnish with chopped green onions before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 23gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 850mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This stew is perfect for busy weeknights and can be customized with additional vegetables like bok choy or bell peppers.

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