Kitchen notes · a little help before you start

Korean Beef Stew

Name: Korean Beef Stew
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 350 g beef ((12 ounces); sirloin or tenderloin, bulgogi cut (paper thin sliced)) (Source: 350 g beef ((12 ounces); sirloin or tenderloin, bulgogi cut (paper thin sliced))); 4 1/2 cup Korean soup stock (Source: 4 1/2 cup Korean soup stock); 150 g tofu ((5.3 ounces), cut into small to medium squares) (Source: 150 g tofu ((5.3 ounces), cut into small to medium squares)); 150 g enoki mushrooms ((5.3 ounces), stems removed and separated) (Source: 150 g enoki mushrooms ((5.3 ounces), stems removed and separated)); 100 g shiitake mushrooms ((3.5 ounces), stems removed and thinly sliced) (Source: 100 g shiitake mushrooms ((3.5 ounces), stems removed and thinly sliced)); 100 g Korean glass noodles ((3.5 ounces), soaked in water for 20 mins and cut into mid length (20 cm to 25 cm / 8 inch to 10 inch)) (Source: 100 g Korean glass noodles ((3.5 ounces), soaked in water for 20 mins and cut into mid length (20 cm to 25 cm / 8 inch to 10 inch))); 90 g onion ((3.2 ounces), thinly sliced) (Source: 90 g onion ((3.2 ounces), thinly sliced)); 80 g napa cabbage ((2.8 ounces), chopped into smaller pieces) (Source: 80 g napa cabbage ((2.8 ounces), chopped into smaller pieces)); 30 g green onion ((1 ounce), shredded or thinly sliced) (Source: 30 g green onion ((1 ounce), shredded or thinly sliced)); 1 each red chili ((optional), thinly sliced) (Source: 1 red chili ((optional), thinly sliced)); 6 Tbsp soy sauce (Source: 6 Tbsp soy sauce); 3 Tbsp brown sugar (Source: 3 Tbsp brown sugar); 2 Tbsp rice wine ((mirin)) (Source: 2 Tbsp rice wine ((mirin))); 1 Tbsp minced garlic (Source: 1 Tbsp minced garlic); 155 g red apple ((5.5 ounces), about 1 medium apple - royal gala, pink lady or fuji apples are suitable to use) (Source: 155 g red apple ((5.5 ounces), about 1 medium apple - royal gala, pink lady or fuji apples are suitable to use)); 80 g onion ((2.8 ounces), about 1/2 large onion) (Source: 80 g onion ((2.8 ounces), about 1/2 large onion)); 1 tsp minced ginger (Source: 1 tsp minced ginger); 1/8 tsp ground black pepper (Source: 1/8 tsp ground black pepper)

Korean Beef Stew is made with beef, Korean glass noodles, and Korean soup stock.

Prep: 20 min
Cook: 10 min
Total: 30 min
Original yield: Serves 4
Ingredients: 18 listed

Make it part of your week

Estimating…

StewsKoreanMain courseBeefTofu & tempehAsianPrep: 16–30 minutesTotal: 30 minutes or lessSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef · Tofu & tempeh
Cuisine: Korean · Asian
Preparation & total time: Prep: 16–30 minutes · Total: 30 minutes or less
Dish type: Stews · Soups & stews

A few quick notes

1. Allow for marinating

Check the marinating step before planning the cooking.

2. Follow the blending step

Prepare the blending equipment before that stage of the recipe.

Get to know the ingredients

beef (12 ounces; ; sirloin or tenderloin, bulgogi cut paper thin sliced)

In the method: Marinate the beef in 1 cup of marinade for at least 4 hours (or overnight).

Korean soup stock

In the method: Combine the soup stock with the remaining marinade (from step 2).

tofu (5.3 ounces; , cut into small to medium squares)

In the method: Blend the marinade ingredients in a mixer or food processor until it turns into liquid.

The last little job

Finish as directed

Serve with hot steamed rice.

A few questions you might have

What should I prepare first?

Set out the food processor and pot. Start with this step: Blend the marinade ingredients in a mixer or food processor until it turns into liquid.

Which preparation step should I plan for?

Check the marinating step before planning the cooking.

What happens at the end?

Serve with hot steamed rice.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: mykoreankitchen.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…