Beef Bulgogi Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 2
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- Calories
- 1172
Beef bulgogi is traditionally marinated and barbecued, but this version transforms the dish into a heart, warming stew for when the weather favours indoor cooking. Often cooked in a sizzling earthenware pot, the beef is lightly poached along with fish sauce, shiitake mushrooms and beef stock for maximum flavour. To rehydrate your shiitake mushrooms, submerge in just-boiled water for 30 minutes, then rinse to wash away any unwanted gritty bits.
recipe updated Jul 24, 2025
Ingredients
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- Beef tenderloin
- 500 g
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- Garlic clove
- 3
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- Water
- 600 g
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- Carrot
- 75 g
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- Shiitake mushrooms
- 100 g
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- Onion
- 75 g
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- Soy sauce
- 1 tablespoon
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- Honey
- 2 teaspoons
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- Brown sugar
- 2 teaspoons
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- Sesame oil
- 1 teaspoon
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- Mirin
- 1 teaspoon
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- Black pepper
- ½ teaspoon
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- Rice vinegar
- 1 teaspoon
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- Beef stock
- 750 g
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- Fish sauce
- 1 teaspoon
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- Green onion
- 50 g
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- Glass noodles
- 100 g
Tools
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kCook Multi
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Medium bowl
Step preview
- Add the ingredients into a clean bowl
- Mix to combine and cover
- Chill in the fridge – 1 hour
- Fit the Stir Tool
- Add the ingredients into the appliance bowl
- Stir – 3 minutes, 105ºC, speed 1
- Then add the next ingredients
- Assemble the Direct Prep attachment with the thick slicing disc, and turn it to position 1
- Slice onion into the appliance bowl
- Stir - 5 minutes, 98ºC, speed 1
- Then add the chilled beef mixture
- Stir – 1 minute, 98ºC, speed 1
- Then add the ingredients
- Cook – 2 minutes, 105ºC
- Serve