Bulgogi Stew - Bulgogi, Mushroom, Tofu

Ingredients

• Thinly sliced beef - 500 grams
• Sugar - 2 Tablespoons
• Fish sauce - 4 Tablespoons
• Minced garlic - 2 Tablespoons
• Sesame oil - 1 Teaspoon
• Spring onion - 3 Tablespoons
• Onion - 1/2 a whole
• Shiitake mushrooms - 4
• Enoki mushrooms - 1 handful
• Oyster mushrooms - 1 handful
• Tofu - 1 block
• Water - 3/4 cup
• Sugar - 1 Tablespoon
• Minced garlic - 1 Tablespoon
• Soy sauce - 2 Tablespoon

Instructions

1. 1

   --- Marinade Beef ---

2. 2

   Tear larger sirloin cuts into smaller pieces and place into a mixing bowl. Place sugar into the bowl and mix it into the beef with your hands. Set aside for 5 minutes to absorb the sugar.

3. 3

   In the meanwhile, cut spring onion and onion into smaller pieces.

4. 4

   After 5 minutes, put fish sauce and minced garlic into the mixing bowl with the meat. Mix it in with your hand. Then toss in the onion and spring onions. Finally, put in sesame oil and give a final mix. Set aside.

5. 5

   --- Make Broth + Prep ---

6. 6

   In a bowl, mix all of the ingredients listed under “broth”.

7. 7

   Then cut or tear all of your mushrooms into smaller pieces.

8. 8

   Cut the block of tofu into smaller pieces as well.

9. 9

   --- Cook Stew ---

10. 10

    Use a frying pan with walls (>3 inches). Then place tofu, mushrooms and marinated bulgogi inside.

11. 11

    Put in the broth sauce as well into the frying pan.

12. 12

    Then put the frying pan on a medium-high heat. Let the broth come up to boil.

13. 13

    Use chopsticks to dis-entangle the meat pieces while the broth is boiling. (Important!)

14. 14

    Then let the stew gently boil on a medium heat for a good 5 minutes. Use a soup ladle to mix around the soup as well. Turn off the heat and enjoy with a bowl of rice.