PocketCook

From @Maangchi

Bulgogi-jeongol

25 min · Serves 2

25 mintotal
12 minhands on
9steps
2servings

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Ingredients

For the beef

  • 225 g thin-sliced beef (about 1/2 lb)
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1/4 tsp ground black pepper
  • 2 tsp sesame oil
  • 2 tbsp water

For the stew

  • 2–3 napa cabbage leaves, cut into bite-sized pieces
  • 3 green onions, cut into 5 cm (2 inch) lengths
  • 150 g mixed mushrooms (such as shiitake, enoki, king oyster, oyster), sliced
  • 150 g firm tofu, sliced
  • 1/2 small carrot, cut into matchsticks
  • 600 ml anchovy kelp stock or chicken broth (about 2 1/2 cups)
  • 2 tsp fish sauce
  • 1 small bunch chrysanthemum greens (ssukgat)

Method

For the beef

  1. Cut the sliced beef into bite-sized pieces.

  2. In a bowl, mix the beef with the minced garlic, soy sauce, sugar, black pepper, sesame oil, and water until well coated.

For the stew

  1. Arrange the cabbage, green onions, mushrooms, tofu, and carrot around the edge of a wide, shallow pot, leaving the center empty.

  2. Place the marinated beef in the center of the pot.

  3. Pour the stock over the vegetables and beef.

  4. Bring to a boil over medium-high heat and cook uncovered for 7 minutes.

  5. Separate the beef slices with tongs so they cook evenly, then cover and cook for another 2 minutes.

  6. Uncover, stir in the fish sauce, and top with the chrysanthemum greens.

  7. Turn off the heat and serve immediately with rice and kimchi.

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