Bulgogi Beef Stew

Bulgogi Beef Stew

Bulgogi stew (Ttukbaegi bulgogi) is a Korean dish with thin, marinated beef cooked in a savory broth. The beef is marinated with ingredients like soy sauce, garlic, and sugar, making it super flavorful. Often, there are also vegetables and noodles in the stew for a well-rounded, satisfying meal.

Bulgogi translates to “fire meat” in Korean. It’s a popular Korean dish made with thin, marinated slices of beef traditionally cooked on a barbecue grill or griddle. The marinade is what makes bulgogi so delicious. It’s typically a savory-sweet combination that includes soy sauce, sugar, sesame oil, garlic, onion, and often pear or apple for a touch of sweetness. The beef cooks quickly due to its thinness, resulting in tender, flavorful bites.  ‘Ttukbaegi’ is a Korean stone/earthenware pot.

While grilling is the classic way to prepare bulgogi, it’s also commonly stir-fried at home for a quicker meal. We combine the method of grilling and stir-frying, by using a heavy-based cast iron wok, for this recipe. It can be mimicked in deep cast iron pots or even large clay stewing pots.

Sometimes, the marinated beef is just added to simmering stock while making bulgogi stew. However, in our recipe, we char the meat slightly to get that ‘fire meat’ aroma incorporated into the stew. In this fusion recipe, we add coconut milk to make the stew creamier and heartier, creating a Southeast Asian fusion dish that is extremely satisfying.  It can be made without the coconut milk in the same way, of course; if you prefer the clearer broth. Just add more water or beef stock.

This bulgogi beef stew takes your taste buds on a delightful adventure.

Scroll down for the Complete Recipe.

Bulgogi Beef Stew

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Korean food is a delightful explosion of taste thanks to a unique blend of ingredients and techniques. Here’s a quick rundown of the flavor profile:

• Spicy & Savory: Gochujang, a chili pepper paste, is a staple, adding both heat and savory depth.

• Fermented Funk: Kimchi, the spicy fermented cabbage, is another key player, bringing tangy, funky notes to many dishes.

• Sweet & Salty Balance: Korean food often features a balance of sweet and salty elements. Soy sauce, sesame seeds, and sometimes even a touch of fruit offer sweetness.

• Garlic & Aromatics: Fresh garlic, ginger, and scallions are widely used, adding layers of aroma and subtle heat.

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How to make Bulgogi Beef Stew – Recipe at a glance:

1. Blend the marinade ingredients, and

Why is Coconut Milk added?

Coconut cream brings two main things to a stew:

• Richness and creaminess: Coconut cream is thicker and has a higher fat content than coconut milk. This translates to a luxurious, velvety mouthfeel in your stew, making it more decadent and satisfying.

• Flavor: Coconut cream adds a tropical, slightly sweet flavor profile. This can be a great complement to savory ingredients like beef, chicken, or vegetables. It also pairs well with certain spices commonly used in stews, like ginger, and chilies.

Here are some additional things to consider:

• Amount: Because coconut cream is more potent than milk, you’ll typically use less of it. Start with a smaller amount and gradually add more to taste, keeping in mind the overall flavor profile you’re aiming for.
• Sweetness: While coconut cream adds a touch of sweetness, it’s not overly sugary. However, if you’re concerned about the sweetness level, you can balance it out with savory ingredients or a squeeze of lime juice.

Overall, coconut cream can be a wonderful way to add depth and intrigue to your stews.  For a Korean stew with a Southeast Asian twist, this Bulgogi Coconut Stew hits the spot!

• You can omit the coconut cream for a clearer broth, but this fusion recipe is yummy and worth a go if you love the Southeast Asian flavors and food. It’s a lovely way to switch things up!

Ingredients:

• 600 gms skirt steak, or any tender streak that is suitable for stir-frying, cut into thin strips.
• 70 gms Korean glass noodles
• 150 gms Enoki Mushrooms
• 2 cups Wong bok / Napa. / Chinese Cabbage, sliced thinly
• 2 Carrots, cut into sticks
• 2 Long mild, red chillies, sliced
• 1/2 cup Korean Chrysanthemum greens (Ssukgat)
  or sub with Cilantro leaves
• 200 ml Kara Coconut Cream
• 2 Tbsp neutral Oil
• 1-2 Tbsp Sesame oil for final drizzle
• 2 beef stock cubes
• 1/2 tsp Black pepper (coarse grain)
• 3/4 tsp Freshly squeezed Lime juice

To Marinate Beef:

• Half of a Korean Pear, sliced (Round Asian Pear)
• Half of a Yellow Onion (Vidalia), sliced
• 1 Tbsp of Garlic, chopped
• 1/2 Tbsp of Ginger, minced
• 4 Tbsp Light Soy sauce
• 2 Tbsp Asian Sesame oil
• 2 Tbsp Water
• 2 tsp Raw sugar (unrefined)

Same Recipe Video is available on the Recipe page⇑.

On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Beef, Glass Noodles, Stock, Napa Cabbage, Enokki Mushroom, Carrot, Long Red Chillies, Korean Chrysanthemum greens (Ssukgat), Pepper, Lime, Sesame Oil(Marination: Asian Pear, Onion, Garlic, Ginger, Soy sauce, Sesame Oil, Sugar)

EAT AND TELL!!! Let us know if you tried – Bulgogi Beef Stew