Instructions

1. 1

   In a bowl, combine the 200g thinly sliced beef with the sliced 1/2 onion, chopped 1/2 green onion, 1/4 cup soy sauce, 2 tablespoons sugar, 1 tablespoon mirin, 1 tablespoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 1/2 teaspoon black pepper. Mix all ingredients thoroughly until the beef is well coated. This is your bulgogi marinade.

   ⏱️ 10 min

   
2. 2

   In a large pot, create a base layer with 500g bean sprouts, followed by the remaining 1/2 sliced onion, and the remaining 1 chopped green onion.

   ⏱️ 3 min

   
3. 3

   Carefully place the marinated beef mixture on top of the layered vegetables in the pot.

   ⏱️ 2 min

   
4. 4

   Sprinkle 2 tablespoons gochugaru, 1 tablespoon gochujang, 1 tablespoon minced garlic, and 1/2 teaspoon black pepper evenly over the beef and vegetables.

   ⏱️ 2 min

   
5. 5

   Pour 1/2 cup of anchovy broth (or water) into the pot.

   ⏱️ 1 min

   
6. 6

   Arrange the sliced firm tofu, sliced shiitake mushrooms, and the optional sliced 1/2 zucchini, 1/2 red chili, and 1/2 green chili on top of the other ingredients.

   ⏱️ 2 min

   
7. 7

   Cover the pot with a lid and cook on medium-high heat for 15-20 minutes, or until the beef is cooked through and the vegetables are tender.

   ⏱️ 20 min

   
8. 8

   Once cooked, serve immediately.

   
9. 9

   For extra creaminess, add a slice of cheese on top of the hot stew just before serving and let it melt.

   

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Nutrition Facts (per serving)