Savory Bulgogi and Potato Stew
Savory Bulgogi and Potato Stew
Bulgogi Potato Stew: A Delicious Soy Sauce Braised Dish with Beef Bulgogi, Potatoes, and Glass Noodles
Introducing a delightful braised side dish combining tender beef bulgogi, soft potatoes, and chewy glass noodles. This easy-to-make recipe features a perfectly balanced sweet and savory soy sauce-based seasoning that makes it incredibly addictive with rice!
Main Ingredients- 300g Beef (for bulgogi cut)
- 600g Small Potatoes (about 6)
- 1 Carrot
- 1 Onion
- 15 Korean Green Chili Peppers (Kkwari Gochu)
- 150g Glass Noodles
- 400ml Water
- 1 Tbsp Cooking Oil
- 1 Tbsp Toasted Sesame Seeds
Braising Sauce- 2 Tbsp Sugar
- 4 Tbsp Soy Sauce (for soup/braising)
- 1 Tbsp Soy Sauce (for soup/flavor)
- 4 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Anchovy Sauce (or Fish Sauce)
- 2 Tbsp Minced Garlic
- 0.5 Tbsp Ginger Powder (or a little ginger juice)
- 1 Tbsp Sesame Oil
- 3 Pinches Black Pepper
- 2 Tbsp Sugar
- 4 Tbsp Soy Sauce (for soup/braising)
- 1 Tbsp Soy Sauce (for soup/flavor)
- 4 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Anchovy Sauce (or Fish Sauce)
- 2 Tbsp Minced Garlic
- 0.5 Tbsp Ginger Powder (or a little ginger juice)
- 1 Tbsp Sesame Oil
- 3 Pinches Black Pepper
Cooking Instructions
Step 1
First, soak 150g of glass noodles in plenty of cold water for about 30 minutes until softened. Soaking them beforehand ensures they cook evenly and become tender.
Step 2
Peel the potatoes and carrot, and remove the skin from the onion. Wash all the vegetables thoroughly under running water.
Step 3
Cut the prepared potatoes, carrot, and onion into bite-sized pieces. Aim for similar sizes so they cook at the same rate.
Step 4
To make the delicious braising sauce, combine sugar, soy sauce (both types), cooking wine, anchovy sauce, minced garlic, ginger powder, sesame oil, and black pepper in a bowl. Mix well until the sugar is dissolved.
Step 5
Place the beef slices on paper towels and gently press to remove any excess blood. This step helps reduce any gamey smell and allows the marinade to penetrate better.
Step 6
Cut the beef, after draining the blood, into bite-sized pieces, matching the size of the prepared vegetables.
Step 7
Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the beef and stir-fry until it’s about half-cooked, or until the outer surfaces turn white. Avoid overcooking at this stage.
Step 8
When the beef is about halfway cooked, add the chopped potatoes and carrot to the pan. Continue to stir-fry for about 1-2 minutes, allowing the vegetables to get lightly coated with oil.
Step 9
Once the potatoes and carrot are beginning to soften slightly, pour in the prepared braising sauce and 400ml of water into the pot.
Step 10
Bring the mixture to a boil over high heat. Cover the pot and let it simmer until the sauce has reduced by about half. Stir occasionally to prevent sticking to the bottom.
Step 11
Once the sauce has reduced, lower the heat to medium. Add the sliced onion and the pre-soaked glass noodles. Continue to simmer until the glass noodles are tender and have absorbed the flavors. They will soak up the delicious sauce!
Step 12
When the sauce has reduced to about two-thirds of its original volume, add the whole Korean green chili peppers. Cook just until they are slightly tender – they can become mushy if overcooked.
Step 13
Gently stir everything together and simmer for a little longer until all the ingredients, including the bulgogi, potatoes, glass noodles, and chili peppers, are tender and well-coated with the sauce.
Step 14
Transfer the finished Bulgogi and Potato Stew to a serving dish. Sprinkle 1 tablespoon of toasted sesame seeds over the top for a final touch of flavor and aroma. Enjoy this delicious dish with a bowl of hot rice!
