Bulgogi Stew

Here's another dish that I tried out last night for dinner. It's not an exact Korean bulgogi recipe but most of the dishes that I cook, it's based on what I have on hand. You can always alter it to your liking. That's what I do! :) I've made bulgogi a couple times before and this time I wanted to make it differently by making it into a stew. In case you're wondering what bulgogi is..it's basically this.

Serving size: 2

Marinade:
1 pound boneless short ribs
1/4 cup low-sodium soy sauce
1/8 cup white sugar
1 green onion (chopped)
Half sweet onion (chopped)
6 cloves garlic (minced)
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons honey
1 teaspoon crushed red pepper flakes
1/8 cup rice cooking wine
Pinch ground black pepper

Marinade for at least 2 hours to let all the flavors absorbed into the short ribs.

After marinating for 2 hours, slightly cooked the bulgogi on med-high for 10mins.

Getting my dol-sot (hot stone bowl) ready with enoki mushrooms, broccoli, tofu, and egg noodles.
If you don't have a dol-sot on hand, you can use a regular pot to cook it all in and serve. :)

 Add the slightly cooked bulgogi in the middle of the dol-sot. Btw - the dol-sot is put on a stove-top burner.

Turn the heat to med-high and add some beef broth. Just enough to cover the veggies/tofu.

Add some extra green onions if you like.

 It will start boiling and the broccoli & tofu will soften up. Cook for about 15-20 mins.

It is ready to serve! Where you buy the dol-sot (I got mine at a korean market) you can find plastic trays to put the dol-sot in when serving it to the table. Be extremely careful! It gets really hot and bubbly. 

Yum!! ^__^ 

You can eat it with noodles or over steamed rice or just like that! One thing I will do differently for the next time is making the noodles separate because they became really soft in the dol-sot and I prefer my noodles to be al-dente. 

Hope you guys give this dish a try and enjoy! :)

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