불고기 전골
Ingredients: pre-sliced bulgogi beef, garlic, soy sauce, sugar, ground black pepper · 20 min cook time · 315kcal · ~₩18,250
Ingredients
8oz pre-sliced bulgogi beef, 3cloves garlic, 2tablespoons soy sauce, 1tablespoon sugar, 0.25teaspoon ground black pepper, 2teaspoons sesame oil, 2tablespoons water, 1small head napa cabbage, 3or 4 green onions, 50g shiitake mushrooms, 100g enoki mushrooms, 100g king oyster mushrooms, 100g oyster mushrooms, 0.5block tofu, 0.5medium carrots, 2.5cups chicken stock, 2teaspoons fish sauce, 30g chrysanthemum greens
Instructions
1. Cut the pre-sliced bulgogi beef into bite-sized pieces. If desired, trim any excess fat.
2. Mince three cloves of garlic. In a bowl, combine the minced garlic, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/4 teaspoon ground black pepper, 2 teaspoons sesame oil, and 2 tablespoons plain water. Mix well.
3. Add the beef to the marinade and mix. Set aside.
4. Arrange napa cabbage, green onions, various mushrooms (shiitake, enoki, king oyster, oyster), tofu, and carrots around the edges of a pot. Leave the center empty.
5. Place the marinated bulgogi beef in the empty center of the pot.
6. Pour about 2.5 cups of chicken stock (or anchovy kelp stock) into the pot.
7. Bring the stew to a boil over medium-high heat without a lid for about 7 minutes. Push any mushrooms that are outside the broth into the liquid to prevent burning.
8. After 7 minutes, separate the beef to ensure even cooking. Cover the pot and cook for another 2 minutes.
9. Add 2 teaspoons of fish sauce to taste. If desired, crack one or two eggs into the stew and cook for another minute.
10. Turn off the heat. Garnish with chrysanthemum greens on top.
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