Spicy and Sweet Onion Bulgogi Stew
Spicy and Sweet Onion Bulgogi Stew
♥ [Newlywed’s Table] Spicy & Sweet Bulgogi
A hearty and flavorful ‘Bulgogi’ stew featuring generous amounts of meat and sweet onions in a savory, slightly thickened broth. This dish is a ‘rice thief’ and a ‘drink thief,’ perfect for enjoying a simple meal. Let’s make it together with this super easy recipe!
Main Ingredients- Pork belly slices or pork neck 300g (approx. 1/2 Korean ‘geun’)
- Well-fermented kimchi 1.5 cups (using a soup bowl)
- 1 large onion
- 1 stalk of green onion
- 2 cups bean sprouts or soybean sprouts (using a soup bowl)
- 1 pack enoki mushrooms
- 1 Tbsp red pepper powder (gochugaru)
- 1/2 Tbsp salted fermented shrimp (saeu-jeot)
- 1 Tbsp sugar
Cooking Instructions
Step 1
In a pot, place the kimchi, cut into bite-sized pieces. Add 1 Tbsp of gochugaru and 1 Tbsp of sugar, and mix well so the seasoning coats the kimchi. Marinating it in advance can enhance the depth of flavor.
Step 2
Arrange the thinly sliced pork belly (or pork neck) over the seasoned kimchi, ensuring it’s not overlapping. Over medium-low heat, stir-fry slowly. Be careful not to burn the meat. The key is to stir-fry until the fat renders out and blends with the kimchi.
Step 3
Once the pork is more than halfway cooked, add the thickly sliced green onion and thinly sliced onion. Pour in 300ml of water (about 1.5 standard Korean cups) and stir to combine the ingredients.
Step 4
Add 1 Tbsp of soy sauce for soup (guk-ganjang) and 1/2 Tbsp of saeu-jeot for a boost of umami. Cover the pot and simmer over medium-low heat until the broth is reduced to a savory consistency and all ingredients are tender. Stir occasionally to adjust the broth level.
Step 5
Finally, generously add the washed bean sprouts or soybean sprouts and the enoki mushrooms. Cook for another brief moment until the sprouts are just wilted. Cooking them only briefly will help maintain their crisp texture. For extra flavor, you can drizzle a little sesame oil or sprinkle some black pepper before serving.
