Bulgogi Beef Stew

This hearty soup is perfect for a cold winter night or any time of the year. These vegetables are suggestions; use whatever you like.


  • 12 to 16 oz. shaved beef or skirt steak, thinly sliced
  • 8 cups beef broth
  • 1 carrot, sliced
  • 1 zucchini, sliced
  • 1 summer squash, sliced
  • 1 pkg. enoki mushrooms
  • 1 turnip
  • Sliced nappa cabbage
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 1/2 T Soy sauce
  • 2 t toasted sesame oil
  • 1 t fish sauce
  • 2 t honey
  • 1 daikon radish or 1/2 Korean radish, chopped
  • 1 t Korean red pepper flakes (gochugaru)
  • 2-4 eggs
  • 1/4 package Banh Pho noodles
  • 1/4 package medium or firm tofu, sliced
  • chopped cilantro, and sliced scallion for garnish
  • sliced fresh chili pepper of your choice (jalapeño, Serrano, Indian, or Thai)
  • Sesame chili oil


  • Make the marinade: combine soy sauce, fish sauce, garlic, honey, and sesame oil in a bowl. Place the beef in a bowl, pour in the marinade, and mix well so that all of the beef is in contact with the marinade. Cover and refrigerate at least 30 minutes or over night.
  • Meanwhile soak the noodles in cold water for at least 30 minutes.
  • Pour the beef broth into a pot and warm over medium-high heat. When it begins to boil add the beef, onion, carrots, and turnips. Reduce heat to medium and let cook for 10 minutes.
  • Add noodles, zucchini, cabbage, tofu, and summer squash.
  • Crack and egg into a large serving spoon or small cup and slide into the broth. Repeat for each egg.
  • When the egg has set but the yolk is not yet cooked through dish into bowls and top with enoki mushrooms, cilantro, and scallions.
  • Serve with sesame chili oil, sliced fresh chilis, and/or a paste made of 2 t Korean chili flakes mixed with 1 t sesame oil (for those who like it spicy).

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