Comforting Korean Beef Bulgogi Stew You'll Want to Make Tonight

Enjoy a heartwarming Korean Beef Bulgogi Stew made with leftover bulgogi, glass noodles, and a savory broth, perfect for chilly days.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

1 pound Korean Beef Bulgogi Using leftovers enhances flavor.
4 ounces Sweet Potato Glass Noodles Substitute with rice noodles if desired.
8 ounces Enoki Mushrooms Shiitake or button mushrooms are great swaps.
2 stalks Green Onion Chopped for garnish, chives can be an alternative.
4 cups Water Using beef stock deepens flavor.
1 tablespoon Sesame Oil Vegetable oil works in a pinch.
3 tablespoons Soy Sauce Try tamari for a gluten-free option.

Equipment

large pot

Method

Step-by-Step Instructions

Soak the sweet potato glass noodles in warm water for about 10-15 minutes until pliable. Drain and set aside.
Heat a large pot over medium heat, add leftover beef bulgogi, and sauté for 2-3 minutes until heated through.
Stir in dark soy sauce and sesame oil, cooking for another minute for the flavors to meld.
Pour in water or beef stock and bring to a gentle boil.
Add soaked glass noodles and enoki mushrooms, cooking for an additional 3-4 minutes until the noodles are tender.
Scoop into bowls and garnish with chopped green onions. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Feel free to customize with additional vegetables like bok choy or napa cabbage for added nutrition.

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