[0:03] Hi everybody. I feel like having something hot 
soup and comforting soup or stew! I'm sure that  
[0:10] you guys also feel the same way. Today's 
recipe is Korean traditional Bulogi stew  
[0:16] or Bulogi jeongol. So Bulogi is marinated beef 
and cooking with delicious broth and vegetables,  
[0:25] colorful vegetables and mushrooms and 
tofu. It sounds really good! I'm going  
[0:30] to make for only two servings to make 
it easy and faster. To make this stew,  
[0:36] I bought this pre-sliced bulogi and very 
thin. So thin like a paper marble beef  
[0:43] is the best. It's expensive, but we just 
don't use much beef. Only 8 ounce and two  
[0:51] or three people can enjoy this. Just this 
stew, bubbling stew and rice and kimchi.  
[0:58] That's all you need to finish a delicious 
and wholesome meal. So, let's get started.
[1:07] This is 8 oz. It's just a 
split. It's like a paper. And
[1:18] so if this kind of a fat is bothering 
you, you can get rid of this like this.
[1:30] Cut this way into bite sized pieces. 
That's it. Garlic. Three cloves of garlic.
[1:46] Garlic, and 2 tablespoons soy sauce, 1 tablespoon 
sugar. Ground black pepper 1/4 teaspoon
[2:03] and two teaspoons sesame oil. Two 
tablespoons just water, plain water. And mix.
[2:17] Wow, sesame oil smells so good. 
Bulgogi should taste a little sweet.
[2:28] Okay, set aside.
[2:36] This napa cabbage is always 
delicious. Make the broth sweet.
[2:47] Okay, I'm going to put this in the 
center. Three or four green onions
[3:02] and mushrooms. Shiitake mushrooms, any type 
of mushrooms can be used. Use your favorite  
[3:13] mushrooms. I'm using a few different 
kinds of mushrooms. Enoki mushrooms.
[3:26] King oyster mushrooms.
[3:38] This is oyster mushrooms and tofu.
[4:03] and carrots.
[4:09] The center is empty. That's where the 
beef goes. Bulgogi. Let's add the bulogi.
[4:25] Usually when you order bulgogi stew at 
a restaurant, they serve like this with  
[4:32] broth and then in front of you it's boiling and 
cooking just quickly 7 to 10 minutes cooking and  
[4:40] then you can eat it because the meat is so thin 
that it is cooking so quickly. We need to pour  
[4:47] some delicious broth or stock. So this is chicken 
stock. You guys can buy this any grocery store,  
[4:54] but I made a lot of anchovy kelp 
stock because anchovy kelp stock  
[5:00] makes my soup always tasty. I ran out 
the stock. That's why I made a lot. Oh,  
[5:08] nice. Look at this beautiful color. 
I need that around 2 and 1/2 cups.
[5:20] This time I use a lot of radish, anchovies,  
[5:24] carrot, green onion and onion 
and boiled it for a long time.
[5:34] Two cups and let's use half cup more.
[5:43] Then boil.
[5:50] Boil for about 7 minutes without the lid. 
I'm cooking over medium high heat and my  
[5:57] mushrooms were all outside. So I'm pushing 
them inside. Otherwise they will be burnt.
[6:13] 7 minutes passed. Then everything is 
boiling. Now we need to split the beef  
[6:20] so they're cooking well. Cover. And cook around 
2 minutes more. This is my table setting. Very  
[6:33] very simple! I'm going to bring some kimchi 
and also this is my rice bowl. Chrysanthemum  
[6:40] greens. It called in Korean ssukgaht. It has 
really nice flavor and I'm going to add this  
[6:47] on top. But if you don't have this, forget 
about that. Okay, it's very boiling. See,  
[6:53] cabbage is well cooked. Let's check it 
out. Beef is already done. But we didn't  
[7:02] add any salt. I'm going to add fish sauce 
instead of salt. Two teaspoons fish sauce.
[7:15] Chrysanthemum greens.
[7:19] That's it. Turn off. Rice and 
kimchi. This is my ponytail kimchi.
[7:38] Chrysanthemum greens, you can eat it raw. So I 
put it on top of the stew like this. And also  
[7:45] I forgot to tell you. If you want to add eggs, 
just crack one or 2 eggs and cook another minute.
[8:05] I want carrot. It will be so cozy cozy meal!
[8:14] With the soup.
[8:21] The broth is so good. Beef is tender.
[8:38] Mmm!
[8:45] It tastes so good. You love bulgogi and 
then cook with delicious stock together.  
[8:52] So good! Enjoy my recipe. See you next time. Bye.