Bulgogi Stew (Ttukbaegi Bulgogi)

Name: Bulgogi Stew (Ttukbaegi Bulgogi)
Ingredients: 220g beef skirt steak (or tenderloin, any tender cuts of beef) (sliced thinly); 2 garlic cloves (minced); 2 tsp honey; 1 tbsp soy sauce; 2 tsp sugar; ¼ tsp ground black pepper; 1 tsp sesame oil; 30g dangmyeon (starch noodles, soaked in cold water 30 mins-1 hr); ¼ cup onion (sliced thinly); ¼ cup carrot (sliced thinly); 2 spring onions (sliced diagonally); 1/3 cup enoki mushrooms; ½ cup ssukgat (chrysanthemum greens, washed and stems removed. If not available, replace with spinach or basil leaves); 1 egg (optional); ¼ cup worth radish sprouts (optional); 1 red chilli (sliced thinly, optional); ½ tsp salt; 2 cups water; ½ tsp fish sauce

asianinspirations.com.au

Ttukbaegi bulgogi is a hearty and soupy beef dish that is great for cold weather or any time at all. Bulgogi is Korean marinated beef and the bulgogi stew is…

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Ingredients

220g beef skirt steak (or tenderloin, any tender cuts of beef) (sliced thinly)
2 garlic cloves (minced)
2 tsp honey
1 tbsp soy sauce
2 tsp sugar
¼ tsp ground black pepper
1 tsp sesame oil
30g dangmyeon (starch noodles, soaked in cold water 30 mins-1 hr)
¼ cup onion (sliced thinly)
¼ cup carrot (sliced thinly)
2 spring onions (sliced diagonally)
1/3 cup enoki mushrooms
½ cup ssukgat (chrysanthemum greens, washed and stems removed. If not available, replace with spinach or basil leaves)
1 egg (optional)
¼ cup worth radish sprouts (optional)
1 red chilli (sliced thinly, optional)
½ tsp salt
2 cups water
½ tsp fish sauce