Name: Korean Bulgogi Jeongol (불고기전골) with Beef & Chicken
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300 g Beef ribeye or sirloin, thinly sliced; 300 g Chicken thigh (boneless, skinless), thinly sliced; 90 ml Korean soy sauce (jin-ganjang); 700 ml Water or light beef/chicken stock; 80 g Korean pear, grated (or Asian pear); 150 g Onion, thinly sliced; 60 g Scallions, cut into 5 cm lengths; 18 g Garlic, finely minced; 6 g Ginger, finely grated; 6 g Gochugaru (Korean red pepper flakes), optional for gentle heat; 18 g Sugar (or brown sugar); 15 ml Honey or rice syrup (mulyeot), optional; 10 ml Toasted sesame oil; 6 g Toasted sesame seeds; 10 ml Neutral oil; 250 g Napa cabbage, cut into bite-size pieces; 200 g Korean radish (mu) or daikon, thin half-moons; 200 g Mushrooms (enoki and/or shiitake), trimmed/sliced; 250 g Firm tofu, sliced; 80 g Dangmyeon (Korean sweet potato glass noodles); 1 g Black pepper, freshly ground; 2 g Salt, to taste (often not needed); 600 g Cooked short-grain rice, to serve

Chop-Chop

Korean Bulgogi Jeongol (불고기전골) with Beef & Chicken | Chop-Chop

Ingredients

Preparation

Method

Vitamins

Minerals

Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals