Remove excess blood from the beef for bulgogi, then season with black pepper and 2 tablespoons of mirin.
Mix in a cup of water: high-quality soy sauce, 2 tablespoons of garlic, 3 tablespoons of plum syrup, 1 tablespoon of oligodextrin, and a pinch of sugar to make the marinade.
Pour the marinade over the marinated beef, add 1 tablespoon of sesame oil, mix well, then gently combine with sliced onions and green onions.
Remove the white part of the wood ear mushroom stems, and thoroughly rinse the squid under cold water.
Heat a small amount of oil in a pan, then sauté the seasoned beef as if grilling.
Once the beef starts to cook, add the wood ear mushrooms and squid, pour in dried anchovy stock to taste, and simmer together until finished.
Marinate the beef with black pepper and mirin, then toss with green onions and onions using the marinade.
Prepare the wood ear mushrooms and cleaned squid by washing them thoroughly.
Sauté the beef in a pan, then add mushrooms, squid, and dried anchovy stock, and simmer briefly to finish.
Cooking tips 💡
Ask for the beef to be sliced very thin (under 2mm), like for shabu-shabu, so the marinade penetrates quickly and cooking is faster.
Avoid overcooking the squid—it becomes tough; add it at the final stage and enjoy it when it’s tender.
After finishing the jeongol, stir-fry kimchi and rice in the leftover broth for a delicious and satisfying finale.
Solo Cooking God Simple Beef Stew
A super easy beef stew that uses store-bought pear juice to tenderize the meat and create a rich, savory broth without needing a blender or stock preparation.