Dinner

Korean Beef Bulgogi Stew Recipe

Bymia larkspur February 4, 2026February 4, 2026

Introduction

This Korean Beef Bulgogi Stew is a comforting and flavorful dish that combines tender marinated beef with delicate sweet potato glass noodles and mushrooms. It’s easy to prepare and perfect for a cozy meal any day of the week.

Three crispy golden-brown fried dough bases each hold different toppings, wrapped in clear plastic. The front dough layer is topped with a raw yellow egg yolk sprinkled with green herbs, surrounded by dark, crumbly cooked meat pieces and long slices of orange cheddar cheese, all drizzled with creamy white sauce and red sauce. The top left dough base shows halved boiled eggs with yellow yolks, garnished with chopped green herbs, on a bed of dark cooked meat and orange cheese slices, also drizzled with white and red sauces. The top right dough base features similar dark cooked meat and orange cheese, with creamy white and red sauce drizzles. All items sit on a white marbled texture surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup beef bulgogi
½ bundle sweet potato glass noodles (dry)
2 cups water
½ bundle enoki mushrooms
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp chopped green onions

Instructions

Step 1: Fill a large bowl with water and soak the sweet potato glass noodles until softened and ready to be added to the stew.
Step 2: Heat a small pot over medium heat and add the beef bulgogi. Stir the beef until it is warmed through and slightly toasty.
Step 3: Add the dark soy sauce and sesame oil to the beef, stirring well to combine the flavors.
Step 4: Pour in the water and bring the mixture to a boil.
Step 5: Once boiling, add the soaked sweet potato glass noodles and enoki mushrooms. Cook for 2–3 minutes until the noodles and mushrooms are tender.
Step 6: Remove from heat and top with chopped green onions before serving and enjoying.

Tips & Variations

Use leftover bulgogi from a previous meal to save time and add extra flavor to the stew.
Substitute enoki mushrooms with shiitake or button mushrooms for a different texture.
Add a pinch of red pepper flakes or gochugaru for a mild spicy kick.
For a heartier stew, include some sliced vegetables like carrots or zucchini.

Storage

Store the stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. The noodles may soften further upon reheating, so consume promptly for the best texture.

How to Serve

A close-up view of a folded quesadilla held by a woman's hand with painted nails shows three visible layers inside a golden-brown, slightly crispy tortilla. The inside layers include melted yellow cheese stretching and glossy browned pieces of spiced beef mixed with small bits of green and yellow vegetables. The quesadilla edges are slightly charred, and the filling looks warm and juicy. The background is a white marbled texture with a hint of a white checkered cloth pattern. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of dried sweet potato glass noodles?

Yes, fresh noodles can be used and will reduce soaking time. Adjust cooking time accordingly to avoid overcooking.

Is beef bulgogi necessary, or can I use another type of beef?

While using beef bulgogi adds authentic flavor, you can substitute with thinly sliced marinated beef or leftover cooked beef in a pinch.

Korean Beef Bulgogi Stew Recipe

★★★★★

4.8 from 141 reviews

This Korean Beef Bulgogi Stew is a savory and comforting dish featuring tender marinated beef bulgogi simmered with sweet potato glass noodles and delicate enoki mushrooms. Infused with soy sauce and sesame oil, this stew offers a harmonious blend of Korean flavors perfect for a quick and satisfying meal.

Author: mia
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 serving 1x
Category: Stew
Method: Stovetop
Cuisine: Korean

Ingredients

Scale

Beef Bulgogi

⅓ cup beef bulgogi (preferably leftover or pre-marinated)

Noodles

½ bundle sweet potato glass noodles (dry)

Broth and Flavorings

2 cups water
1 tbsp dark soy sauce
1 tbsp sesame oil

Vegetables and Garnish

½ bundle enoki mushrooms
1 tsp chopped green onions (scallions)

Instructions

Soak Noodles: Fill a large bowl with water and place the sweet potato glass noodles in it. Allow the noodles to soak until they become soft and pliable, making them ready to be added to the stew.
Cook Beef Bulgogi: Heat a small pot over medium heat and add the beef bulgogi. Stir occasionally until the bulgogi is warmed through and slightly toasty, developing intensified flavor.
Add Seasonings: Stir in the dark soy sauce and sesame oil to the warmed bulgogi. Mix well to evenly coat the meat with the rich seasonings.
Simmer Broth: Pour in 2 cups of water and bring the mixture to a boil. Once boiling, add the soaked sweet potato glass noodles and the enoki mushrooms to the pot.
Cook Noodles and Mushrooms: Allow the noodles and mushrooms to cook together in the boiling broth for about 2 to 3 minutes, until the noodles are tender and the mushrooms are lightly softened.
Garnish and Serve: Remove from heat, top with chopped green onions, and serve immediately to enjoy a warm and flavorful bulgogi stew.

Notes

The beef bulgogi used is often leftover from previous cooking but can be freshly prepared using your favorite bulgogi marinade recipe.
Soaking the sweet potato noodles is essential to achieve the right texture in the stew.
Adjust soy sauce to taste if you prefer a saltier or milder broth.
This stew cooks quickly, so keep an eye on the noodles to avoid overcooking.
For a spicier version, consider adding gochugaru (Korean chili flakes) or a sliced chili pepper when simmering.

Keywords: Korean beef stew, bulgogi stew, sweet potato noodles, enoki mushrooms, Korean cuisine, quick stew recipe

mia larkspur

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