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Seoul Bulgogi Pot
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5 from 2 votes

Seoul Bulgogi Pot

Bulgogi, mushrooms and broth all in one pan. 
Course: Easy
Servings: 3 people


  • Thinly Sliced Beef - 400 grams use Shabu Shabu cuts
  • Korean Potato Starch Noodles - a small handful (optional) Dangmyeon
  • Oyster mushrooms - a handful
  • Enoki mushrooms  - ½ a package or small handful
  • Onion - 1 whole
  • Water - ½ cup add in when you cook the stew

Bulgogi Marinade

  • Korean pear - 1 whole should make ~1 cup of pear juice
  • Soy Sauce - ⅓ cup
  • Sugar - 1 Tablespoon
  • Minced garlic - 1 Tablespoon
  • Honey - 1 Tablespoon 

Final touches for the stew

  • Soy Sauce - 1 Tablespoon
  • Sesame oil - 1 Tablespoon 
  • Spring onion - small stalk size of your forearm
  • Sesame seeds - few shakes


Ingredient Prep

  • Fill a small bowl with cold water. Place the potato starch noodles in and let them soak for 15-20 minutes.
  • Cut the stems off the oyster mushroom and enoki mushroom. Use your fingers to split the oyster mushrooms apart from each other.
  • Cut the spring onion into thin slices. 
  • Then cut the onion in half and then into thin slices. 

Marinade Beef Slices

  • Peel the Korean Pear and cut into smaller pieces. Then grate each piece into a mixing bowl. Use a strainer to catch the chunks and squeeze out any remaining juice into the bowl. You will need exactly 1 cup. (If you come up short, feel free to add in a little bit of store-bought pear juice).
  • Next, add-in Soy Sauce (⅓ cup), Sugar (1 Tablespoon), Minced Garlic (1 Tablespoon) and Honey (1 Tablespoon). 
  • Next, add in the sliced onions into the marinade. 
  • Finally, add the sliced beef into the marinad. De-tangle each meat piece as you add it in. Let it soak for 30 minutes. 

Cook the Stew

  • Place a large frying pan on a medium-high heat. (Don't add in any oil.) When its hot, use a pair of tongs to grab the soaking meat pieces and place directly into the frying pan. Add in the onion pieces as well. (Note: Do not dump-in the leftover marinade into the frying pan. There's enough marinade already soaked into the meat)
  • Next, the most important step: Add in water (½ cup) to dilute the marinade.
  • Once the pan starts to boil, move the meat to one side. Then grab the potato starch noodles out of the water and place into the pan. Add-in the enoki and oyster mushrooms. Then place a lid on and let it simmer for 2 minutes. 
  • After 2 minutes, give the broth a taste. It may taste slightly bland: Add in Soy Sauce (1 Tablespoon), Sesame Oil (1 Tablespoon), and the spring onion slice.
  • Turn heat off. Garnish with a few shakes of sesame seeds. 
  • Bon Appetit! Eat with a bowl of hot rice.


  • Don't forget to add in that ½ cup of water as you cook the stew. 
  • If you will use store-bought pear juice, don't add in the 1T of sugar. 
  • See video below for more details