Spicy Stir-Fried Bulgogi
Golden Recipe for a Deliciously Spicy Stir-Fried Bulgogi Using Leftover Beef Bulgogi!
If you’ve been relying on delivery food or instant meals all weekend, here’s a special recipe to refresh your palate with a delightful kick of spice! Transform your leftover beef bulgogi into a rich, flavorful, and perfectly spicy stir-fry that tastes like it came from a professional kitchen, all made conveniently at home.
Main Ingredients- Leftover Beef Bulgogi (approx. 1 serving)
- 1/2 Carrot
- Mushrooms of your choice (e.g., shiitake, oyster mushrooms)
- 2 Korean Green Chilies (Cheongyang peppers)
- 1.5 cups Water (approx. 300ml)
- 1/2 stalk Green Onion
Seasoning Sauce- 0.5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Sugar
- 4 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Gukganjang (Korean soup soy sauce)
- 1.5 Tbsp Maesil Extract (Plum extract)
- 2 Tbsp Minced Garlic
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Sugar
- 4 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Gukganjang (Korean soup soy sauce)
- 1.5 Tbsp Maesil Extract (Plum extract)
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce that will define the flavor of this dish. In a bowl, combine 0.5 Tbsp of gochujang, 1.5 Tbsp of sugar, 4 Tbsp of fine gochugaru, 2 Tbsp of gukganjang, 1.5 Tbsp of sweet maesil extract, and 2 Tbsp of minced garlic for aromatic depth. Mix these ingredients thoroughly with a spoon or whisk until smooth and well combined, ensuring there are no lumps. This sauce will meld beautifully with the other ingredients to create a rich flavor.
Step 2
Now, let’s get the vegetables ready. Wash the 1/2 carrot and slice it diagonally into about 0.5 cm thick pieces. This cut not only looks appealing but also helps the carrot absorb the flavors better and adds a pleasant texture. In a wide pan, add the prepared beef bulgogi and the sliced carrots. Stir-fry over medium-high heat just until the meat’s pinkness begins to fade. This quick sautéing step is crucial for eliminating any gamey odors from the beef and ensuring a clean, clear broth later on. Be careful not to overcook or burn it; sauté for just 1-2 minutes.
Step 3
Once the beef bulgogi and carrots have been sautéed for a moment, add the mushrooms and 2 Korean green chilies. Prepare your mushrooms by slicing them into bite-sized pieces according to their type. Finely chop the green chilies to add a spicy kick. If you prefer less heat, you can omit the green chilies or remove their seeds beforehand. Sauté for another minute to release their aromas.
Step 4
Now it’s time to create the flavorful broth. Pour about 1.5 cups (approximately 300ml) of water into the pan. The amount of water should be enough to generously cover the bulgogi and vegetables. Once the water comes to a boil, spoon the prepared seasoning sauce evenly over the ingredients in the pan. Gently stir with a spoon to help the sauce dissolve and then bring it to a rolling boil over high heat. Cooking at high heat allows the sauce to penetrate the ingredients quickly and develop a deeper flavor.
Step 5
As the stew begins to bubble vigorously, add the green onion for a final touch of fresh flavor and aroma. Cutting the green onion into larger pieces not only enhances the visual appeal but also adds a refreshing sweetness to the broth. After adding the green onion, continue to simmer for another 2-3 minutes, allowing its subtle sweetness and fragrance to infuse into the liquid.
Step 6
And there you have it – your delicious Spicy Stir-Fried Bulgogi is ready! You can enjoy it in two delightful ways, depending on your preference. If you enjoy a soupier dish, you can serve it as ‘Beef Bulgogi Hot Pot’ and eat it with rice or like a stew. Alternatively, if you prefer a thicker, more concentrated flavor, continue to simmer it until the sauce reduces and thickens for a classic ‘Spicy Stir-Fried Bulgogi’ (Duruchigi) experience. Give this recipe a try and transform your leftover beef bulgogi into something truly special!
