Beef Bulgogi Gochujang Stew: Spicy and Deep Flavor Recipe
Quick and Delicious Beef Bulgogi Gochujang Stew with Leftover Bulgogi Marinade
Did you have some marinated beef bulgogi left over? Don’t throw it away! Instead, try making this spicy and robust ‘Beef Bulgogi Gochujang Stew’. It’s simple to prepare with common ingredients, and the flavor is exceptional, making it a perfect rice companion. The bulgogi marinade infuses the broth with a richer, more complex taste.
Stew Ingredients
- Beef for Bulgogi (marinated), about a handful
- 2 Potatoes
- 1/4 Zucchini
- 1/4 Onion
- A handful of Oyster Mushrooms
- 1 Korean Chili Pepper (adjust for spiciness)
- A bit of Green Onion
- 1/2 block Firm Tofu
Seasoning Ingredients
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Fish Sauce (or Jinmiyeok base)
- 1 tsp Minced Garlic
- A pinch of Dashida (MSG seasoning, optional)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Fish Sauce (or Jinmiyeok base)
- 1 tsp Minced Garlic
- A pinch of Dashida (MSG seasoning, optional)
Cooking Instructions
Step 1
First, prepare the beef for the stew. This recipe uses pre-marinated bulgogi beef. If you’re using unmarinated raw beef, lightly season it with soy sauce, sugar, and garlic.
Step 2
Take just the amount of marinated bulgogi beef needed for the stew. About a handful is good for the stew, as it adds a rich beefy flavor without overpowering other ingredients.
Step 3
Prepare all the other ingredients for the stew. Fresh vegetables will add vibrant flavor and texture to the stew.
Step 4
Peel or wash the potatoes, zucchini, and onion. Cut them into bite-sized pieces, about 1-1.5 cm thick, into half-moon or square shapes. Trim the base of the oyster mushrooms and separate them into manageable pieces. Slice the Korean chili pepper and green onion diagonally.
Step 5
Now, take a pot suitable for stew and add the reserved marinated bulgogi beef. Sauté over medium heat until the surface of the beef is lightly browned. This step helps to seal in the juices and enhance the savory bulgogi flavor.
Step 6
Once the beef is lightly browned, add the cut potatoes and stir-fry together for another 1-2 minutes. Lightly sautéing the potatoes helps prevent the broth from becoming cloudy and allows their natural sweetness to infuse into the stew.
Step 7
Pour an appropriate amount of water (about 3-4 cups) into the pot with the sautéed ingredients and bring it to a boil over high heat. Adjust the water level according to your desired stew consistency.
Step 8
As the water starts to boil, add the key seasonings: 1 Tbsp Gochujang, 1/2 Tbsp Doenjang, and 1 Tbsp Gochugaru. Stir well to dissolve any clumps. Adding a bit of doenjang helps to balance the spiciness of the gochujang and adds a deeper, savory note.
Step 9
Next, add 2 Tbsp of Guk-ganjang and 2 Tbsp of fish sauce (or anchovy sauce). Stir everything together. These seasonings will create the signature deep and spicy flavor of the gochujang stew. Reduce the heat to medium and let it simmer gently.
Step 10
As the stew simmers, skim off any foam that rises to the surface. This will result in a clearer and cleaner broth.
Step 11
Once the broth is boiling vigorously again, add the sliced zucchini, onion, and Korean chili pepper. Let this simmer for about 5 minutes to allow these vegetables to soften and meld with the broth.
Step 12
When the potatoes are almost tender (easily pierced with a fork), add the oyster mushrooms. Mushrooms cook quickly and can become mushy if overcooked, so adding them when the potatoes are nearly done is ideal.
Step 13
Add 1 tsp of minced garlic and continue to simmer over medium heat, or slightly lower, allowing the garlic’s aroma to permeate the stew.
Step 14
Cut the 1/2 block of firm tofu into bite-sized cubes (about 2cm) and set aside. The tofu will be added towards the end to avoid breaking apart.
Step 15
Finally, add a pinch of Dashida (or your preferred seasoning enhancer) to adjust the taste to your preference. Dashida adds umami, but you can omit it or use other seasonings. At this point, all the ingredients should be cooked through.
Step 16
Add the prepared tofu and diagonally sliced green onions to the stew. Simmer for just another minute or so until the tofu is heated through. Your delicious ‘Beef Bulgogi Gochujang Stew’ is now complete! Stir gently to avoid breaking the tofu. Enjoy with a warm bowl of rice!
