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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) 9 oz (250g) beef for bulgogi 2 oz (60g) of mushrooms 1.5 oz (40g) of cabbage ¼ onion ¼ carrot A handful of soaked glass noodles 2 green onions 1.5 oz (40g) of dumplings (optional) Sauce Ingredients: 2 cups water, ½ cup cooking wine, ½ cup pear juice (or grated pear), 6 T soy sauce, 6 T cooking wine, 2 T sugar, ½ T minced garlic, A pinch of black pepper, 1 T sesame oil

Instructions Step 1: Making the Bulgogi Broth: In a large bowl, combine 2 cups of water, 6 tablespoons of soy sauce, 6 tablespoons of cooking wine, and ½ cup of pear juice (or grated pear), 2 tablespoons of sugar, ½ tablespoon of minced garlic, 1 tablespoon of sesame oil, and 2 pinches of black pepper, a pinch of ginger powder or ginger juice. Stir everything well. Step 2: Preparing the Vegetables: Slice mushrooms, carrot, onion, cabbage (or napa cabbage), green onions, and some soaked glass noodles (dangmyeon). Step 3: Preparing the Beef: Use thinly sliced beef, such as sirloin for shabu-shabu. Pat dry with a kitchen towel and gently tears the thin beef by hand to keep it tender. Step 4: Assembling the Bulgogi Stew: In a pot, layer cabbage, onion, mushrooms, soaked noodles, enoki mushrooms (optional), beef, carrot, and green onions on top. Pour the prepared broth over the ingredients, making sure it covers everything. Add some dumplings for extra flavor. (optional) Step 5: Boiling the Bulgogi Stew: Bring the stew to a boil on high heat, leaving the lid off to prevent overflow. Once boiling, taste the broth and adjust seasoning with salt if needed. Savory and delicious bulgogi stew is done!

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