Imagine a steaming pot of rich, savory goodness that combines the tender, marinated magic of bulgogi with a hearty stew that warms you from the inside out. This Bulgogi Beef Stew (Shin Sun Ro) isn't just a meal - it's a culinary journey through the soul of Korean cuisine that will transport your taste buds to the bustling streets of Seoul. Get ready to unlock a recipe that's been perfected over generations, promising restaurant-quality flavors right in your own kitchen!
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb bulgogi beef, sliced
- 1 onion, sliced
- 2 carrots, sliced
- 2 cups mushrooms, sliced
- 4 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by slicing beef, onions, carrots, and mushrooms into uniform, thin pieces to ensure even cooking and consistent texture.
- In a large, heavy-bottomed pot or Dutch oven, heat sesame oil over medium-high heat until it shimmers and becomes fragrant.
- Add sliced onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add bulgogi beef to the pot and cook for 4-5 minutes, stirring frequently, until the meat begins to brown and release its juices.
- Incorporate sliced carrots and mushrooms, cooking for an additional 2-3 minutes to slightly soften the vegetables and develop their flavors.
- Pour beef broth into the pot, ensuring all ingredients are mostly submerged. Add soy sauce, salt, and pepper, stirring to combine all ingredients thoroughly.
- Bring the stew to a gentle boil, then reduce heat to low, cover the pot, and simmer for approximately 1 hour and 15 minutes, allowing the beef to become tender and flavors to meld.
- Periodically check the stew, stirring occasionally and adding more broth if needed to maintain desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or soy sauce as preferred.
- Once beef is fork-tender and vegetables are soft, remove from heat and let rest for 10 minutes before serving.
- Serve hot, optionally garnished with chopped green onions or toasted sesame seeds, alongside steamed rice or traditional Korean side dishes.
Tips
- Meat Selection: Choose well-marbled beef cuts like chuck or short ribs for maximum tenderness and flavor.
- Slicing Technique: Slice beef and vegetables uniformly to ensure even cooking and consistent texture throughout the stew.
- Flavor Layering: Don't rush the sautéing process - taking time to caramelize onions and brown the meat develops deeper, more complex flavors.
- Low and Slow: Maintain a gentle simmer to break down tough meat fibers and create melt-in-your-mouth beef.
- Seasoning Secrets: Taste and adjust seasonings gradually. Korean cuisine is about balanced, subtle flavor enhancement.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare in advance.
- Serving Suggestion: Pair with steamed rice and traditional banchan (side dishes) for an authentic Korean dining experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
