What is Bulgogi Jungol (불고기전골)?
As we enter the colder months, we want delicious foods that are wholesome, filling and will warm us up. Bulgogi Jungol is just the thing to satisfy your craving! It is a traditional stew with a marinated beef (Bulgogi) and veggie base often made in a hot stone pot (Jungol). With many variations, the basics usually stay the same, Bulgogi (marinated beef), some kind of veggies and noodles. No matter what variation you try, its perfect for a cold day.
The History of Bulgogi Jungol
Historically Bulgogi Jungol was a Korean mother’s answer to make use of any leftovers before they spoiled. Since in the past, refrigerators and cold storage methods were not efficient or readily available, families were very creative with their leftovers. It wasn’t until shortly after the Korean war that South Korea really started to pursue being a fully modernised country. Until then letting food go to waste was like throwing away money!
Bulgogi Jungol Today
Today Bulgogi Jungol has evolved into almost an art form. Every region has its own base variation. Many say that Hapcheon has the best in South Korea. Regardless of where you explore in Korea, you are sure to find this amazing dish on many menus. As Autumn settles in on The Land of the Morning Calm, you will find that many Koreans will crave this savoury dish.
Tips About Making Bulgogi Jungol
Bulgogi is used in so many different Korean foods that it may be a good idea to find your favourite recipe for it and make a large batch. You don’t have to cook it all, you can just separate it into portions and freeze it. This way, whenever you have a craving, you can just thaw, cook and enjoy!
Please share your experiences and pictures of your Bulgogi Jungol! We can’t wait to see your creations! Eat well!
Bulgogi Jungol (불고기전골)
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon honey (or rice syrup)
- 1 tablespoon rice wine (or mirin)
- 1 tablespoon garlic
- 1 tablespoon sesame oil
- 3 tablespoons grated Asian pear
- 1/8 teaspoon pepper
- 3 x 3 inches dried kelp (dashima)
- 3 ounces Korean radish, cut into big chunks
- 1/4 onion
- 1 tablespoon soup soy sauce
- Salt and pepper to taste
- 1 small carrot
- 2 large napa cabbage leaves (or green cabbage or bokchoy)
- 1/2 medium onion
- 4 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, etc.)
- 2 to 3 scallions
- 2 to 3 ounces watercress
- 1 red chili pepper – optional
- 3 ounces of sweet potato noodles (dangmyeon), soaked in warm water for 20 minutes
- Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, run a knife through it to cut into smaller pieces (this is easier to do if you put it in the freezer for about one hour). Add the meat to the marinade. Toss gently, with hands, to mix everything well. Marinate while preparing the other ingredients.
- Put 5 cups of water or broth (you can use any kind but our recommendation is beef) and the broth vegetables in a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and continue to boil for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste.
- Cut the cabbage and carrot into thin, bite size pieces.
- Slice the onion and mushrooms thinly.
- Cut the scallions and watercress in similar lengths.
- Using a wide, shallow pot, neatly arrange the bulgogi and vegetables in clusters. Add the optional noodles. Pour in 2 to 3 cups of broth and cook over high heat, separating the bulgogi pieces. Depending on the pot size, you can cook in two batches or add more broth and any remaining ingredients while eating if you’re cooking at the table.
Featured Image: Inspire Me Korea, 01.09.2017, www.inspiremekorea.com