Korean Bulgogi Stew ( Bulgogi Jungol )

Ingredients :

Bulgogi sauce ( store bought , or making it yourself , by mixing 1/2 cup of soy sauce , 1/4 cup of sugar , 12 cloves of garlic , 1 medium onion , 1 pear , 1 tbsp. of honey and 1/2 cup of water )

2 lbs of sirloin steak

5-6 bunches of green onions , cut into bite size

2 medium carrots , matchstick cut

1 package of white button mushroom , sliced

1 package of organic extra firm tofu

sesame oil and sesame seed

1 can of beef broth plus 1-2 cans of water

1. Make the bulgogi sauce by mixing them all together in a food processor , or else skip this step and use store bought bulgogi sauce , thinly slice your steak against the grain , pour the sauce into the beef , with 2 tbsp. sesame oil and sesame seed , marinate at least 3-4 hours before cooking .

2. Arrange the vegetable in a big wok with the beef in the middle , add the beef broth and water , cover with the lid , cook for 10 minutes , mixing up the beef with its sauce , cover again and cook for 5 more minutes . Serve with rice or glass noodle .

Recipe courtesy of Maangchi

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