Beef Bulgogi Stew
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 20mins
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- Serves
- 2
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- Calories
- 1346
Beef bulgogi is traditionally marinated and barbecued, but this version transforms the dish into a hearty, 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 6 Jun. 2024
Ingredients
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- Beef eye filet
- 500 g
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- Garlic clove
- 3
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- Beef stock
- 750 g
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- Water
- 600 g
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- Onion
- 75 g
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- Carrot
- 75 g
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- Dried shiitake mushrooms
- 100 g
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- Spring onion
- 30 g
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- Soy sauce
- 1 tablespoon
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- Honey
- 2 tablespoons
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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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- Fish sauce
- 1 teaspoon
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- Glass noodles
- 100 g
Tools
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Cooking Chef XL
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Medium bowl
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Cooking chef xl bowl
Step preview
- Add beef eye filets, soy sauce, honey, brown sugar, sesame oil, mirin, garlic clove, black pepper and rice vinegar to a clean medium bowl
- Stir until combined
- Refrigerate - 1 hr
- Remove then set aside
- Attach the Stir Tool
- Add beef stock, water and fish sauce to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until simmering - 3 min, 105°C, Speed OFF
- Then add onion, carrot and dried shiitake mushrooms to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 5 min, 98°C, Stir 3
- Transfer meat to Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 1 min, 98°C, Stir 3
- Then add spring onion and glass noodles to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 2 min, 105°C, Speed OFF
- Serve