--- title: 'Bulgogi jeongol' source: 'https://youtube.com/watch?v=LILBwJrR2HQ' video_id: 'LILBwJrR2HQ' date: 2026-06-28 duration_sec: 544 --- # Bulgogi jeongol > Source: [Bulgogi jeongol](https://youtube.com/watch?v=LILBwJrR2HQ) ## Summary This video presents a recipe for Bulgogi jeongol (Korean bulgogi stew), a comforting hot pot dish featuring marinated beef, vegetables, mushrooms, and tofu in a flavorful broth. The host simplifies the process for two servings, using pre-sliced beef and a quick 10-minute boiling method. ### Key Points - **Introduction to Bulgogi Jeongol** [0:03] — The host introduces the dish as a Korean traditional bulgogi stew, made with marinated beef, colorful vegetables, mushrooms, and tofu. - **Ingredients and Preparation** [0:36] — Pre-sliced bulgogi (thinly sliced beef, like paper) is used. Only 8 ounces are needed for two servings. The host suggests trimming fat if desired and cutting into bite-sized pieces. - **Beef Marinade** [1:46] — Marinade: 3 cloves minced garlic, 2 tbsp soy sauce, 1 tbsp sugar, 1/4 tsp ground black pepper, 2 tsp sesame oil, 2 tbsp water. Mix and set aside. - **Vegetables and Broth** [2:36] — Napa cabbage is used to sweeten the broth. Green onions, shiitake mushrooms, enoki mushrooms, king oyster mushrooms, oyster mushrooms, tofu, and carrots are arranged in a pot. The center is left empty for the beef. - **Cooking Method** [4:25] — Pour 2.5 cups of stock (chicken or anchovy-kelp stock) over the ingredients. Bring to a boil over medium-high heat without lid for 7 minutes. Then stir, cover, and cook for 2 more minutes. - **Finishing Touches** [6:53] — Add 2 tsp fish sauce for saltiness. Optionally top with chrysanthemum greens (ssukgaht) and/or cracked eggs, cooking for another minute. ### Conclusion The final dish is a cozy, wholesome meal served with rice and kimchi, delivering tender beef and a savory broth, perfect for a comforting dinner. ## Transcript Hi everybody. I feel like having something hot  soup and comforting soup or stew! I'm sure that   you guys also feel the same way. Today's  recipe is Korean traditional Bulogi stew   or Bulogi jeongol. So Bulogi is marinated beef  and cooking with delicious broth and vegetables,   colorful vegetables and mushrooms and  tofu. It sounds really good! I'm going   to make for only two servings to make  it easy and faster. To make this stew,   I bought this pre-sliced bulogi and very  thin. So thin like a paper marble beef   is the best. It's expensive, but we just  don't use much beef. Only 8 ounce and two   or three people can enjoy this. Just this  stew, bubbling stew and rice and kimchi.   That's all you need to finish a delicious  and wholesome meal. So, let's get started. This is 8 oz. It's just a  split. It's like a paper. And so if this kind of a fat is bothering  you, you can get rid of this like this. Cut this way into bite sized pieces.  That's it. Garlic. Three cloves of garlic. Garlic, and 2 tablespoons soy sauce, 1 tablespoon  sugar. Ground black pepper 1/4 teaspoon and two teaspoons sesame oil. Two  tablespoons just water, plain water. And mix. Wow, sesame oil smells so good.  Bulgogi should taste a little sweet. Okay, set aside. This napa cabbage is always  delicious. Make the broth sweet. Okay, I'm going to put this in the  center. Three or four green onions and mushrooms. Shiitake mushrooms, any type  of mushrooms can be used. Use your favorite   mushrooms. I'm using a few different  kinds of mushrooms. Enoki mushrooms. King oyster mushrooms. This is oyster mushrooms and tofu. and carrots. The center is empty. That's where the  beef goes. Bulgogi. Let's add the bulogi. Usually when you order bulgogi stew at  a restaurant, they serve like this with   broth and then in front of you it's boiling and  cooking just quickly 7 to 10 minutes cooking and   then you can eat it because the meat is so thin  that it is cooking so quickly. We need to pour   some delicious broth or stock. So this is chicken  stock. You guys can buy this any grocery store,   but I made a lot of anchovy kelp  stock because anchovy kelp stock   makes my soup always tasty. I ran out  the stock. That's why I made a lot. Oh,   nice. Look at this beautiful color.  I need that around 2 and 1/2 cups. This time I use a lot of radish, anchovies,   carrot, green onion and onion  and boiled it for a long time. Two cups and let's use half cup more. Then boil. Boil for about 7 minutes without the lid.  I'm cooking over medium high heat and my   mushrooms were all outside. So I'm pushing  them inside. Otherwise they will be burnt. 7 minutes passed. Then everything is  boiling. Now we need to split the beef   so they're cooking well. Cover. And cook around  2 minutes more. This is my table setting. Very   very simple! I'm going to bring some kimchi  and also this is my rice bowl. Chrysanthemum   greens. It called in Korean ssukgaht. It has  really nice flavor and I'm going to add this   on top. But if you don't have this, forget  about that. Okay, it's very boiling. See,   cabbage is well cooked. Let's check it  out. Beef is already done. But we didn't   add any salt. I'm going to add fish sauce  instead of salt. Two teaspoons fish sauce. Chrysanthemum greens. That's it. Turn off. Rice and  kimchi. This is my ponytail kimchi. Chrysanthemum greens, you can eat it raw. So I  put it on top of the stew like this. And also   I forgot to tell you. If you want to add eggs,  just crack one or 2 eggs and cook another minute. I want carrot. It will be so cozy cozy meal! With the soup. The broth is so good. Beef is tender. Mmm! It tastes so good. You love bulgogi and  then cook with delicious stock together.   So good! Enjoy my recipe. See you next time. Bye.