Mushroom Bulgogi Jeon-Gol / 버섯 불고기 전골

A variation of the favorite bulgogi recipe is one with glass noodles, veggies and broth. There’s nothing like the sound, smell and taste of hot soup for the start of the new year!


Serves: 4 | Total Cooking Time: 1 hour 15 minutes


600 g Rib Eye Roll, thinly sliced
100 g Gray Squash
70 g Glass Noodle, soaked in water for 30 minutes
80 g King Oyster Mushroom, in bite-sized pieces
70 g Shiitake Mushroom
100 g Black Oyster Mushroom
180 g Onion, sliced
60 g Baby Bok Choy
80 g Big Green Onion
15 g Long Hot Red Pepper, sliced
15 g Serrano Pepper, sliced
50 g Carrots, widely julienned
55 g Enoki Mushroom

4 tbsp Soy Sauce
1.5 tsp Raw Brown Sugar
3 tbsp Scallion, minced
2 tbsp Garlic, minced
2 tsp Sesame Oil
1/8 tsp Black Pepper Powder
2 tsp Green Plum Syrup

8 cups Water
55 g Big Green Onion, white part
2 Dried Kelp, 2” x 2”
25 g Dried Anchovies
1.5 tbsp Soup Soy Sauce
1 tsp Raw Brown Sugar
1/4 tsp Sea Salt
Black Pepper, to taste

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