Main ingredients 🥩
bulgogi beefonionnappa cabbagelight soy saucered pepper powdergochujangdoenjangchicken stock
Solo Cooking God's Bulgogi Jjigae
A hearty stew made by stir-frying thin bulgogi beef with sweet napa cabbage, then simmered in a rich gochujang and doenjang base—perfect as a soju accompaniment.
🙋 Recommended for
- ⭐ Those craving a warm, comforting bowl of soup on chilly days
- ⭐ Home cooks looking to use up leftover bulgogi beef and scraps of lettuce greens in one satisfying meal
- ⭐ Fans of Korean-style stews with a rich, savory, slightly spicy doenjang base
Ingredients needed 🛒1 servings
- bulgogi beef 300g
- onion 1
- nappa cabbage leaves 3~4
- soaked glass noodles handful
- light soy sauce 1 tablespoon
- red pepper powder 1 tablespoon
- gochujang 1 tablespoon
- doenjang 1 tablespoon
- sugar 1 tablespoon
- chicken stock 1/2 tablespoon
- minced garlic 1 large spoonful
- water 3 cups
- vegetable oil generously
- black pepper to taste
Recipe 🍳
- Chop the onion roughly and cut the nappa cabbage leaves into bite-sized pieces. Soak the glass noodles in water before cooking.
- Heat generous vegetable oil in a pan, then add the chopped onion and 300g of bulgogi beef.
- Turn up the heat to high and stir-fry the onion and beef together until all the bloodiness has disappeared.
- Once the meat is cooked through and oil starts to rise, pour in 1 tablespoon of light soy sauce to slightly caramelize and develop a smoky aroma, then sprinkle 1 tablespoon of red pepper powder evenly and stir-fry until the mixture turns reddish.
- Add the chopped nappa cabbage and continue stir-frying until the cabbage’s freshness is fully cooked out, drawing out natural sweetness.
- When the cabbage is wilted, pour in 3 cups of water using a paper cup and bring to a boil.
- Add 1 tablespoon of gochujang, 1 tablespoon of doenjang, 1 tablespoon of sugar, and 1/2 tablespoon of chicken stock for depth of flavor. Mix well to ensure no clumps remain.
- Once the broth comes to a boil, add the pre-soaked glass noodles and simmer together until the noodles absorb the broth.
- Just before turning off the heat, when the noodles are translucent, add 1 large spoonful of minced garlic and lightly sprinkle black pepper on top to finish.
- Heat oil in a pan, then stir-fry chopped onion and bulgogi beef over high heat until the bloodiness disappears.
- Season with light soy sauce and red pepper powder, then add nappa cabbage and stir-fry until the cabbage loses its freshness.
- Add 3 cups of water, gochujang, doenjang, sugar, chicken stock, and soaked glass noodles, then bring to a boil and finish with minced garlic and black pepper.
Cooking tips 💡
- You can substitute beef with more affordable bulgogi pork—it will still yield a rich, fatty, and deeply flavored broth.
- If you don’t have napa cabbage, try using sprouts or mung bean sprouts for a refreshing twist. If glass noodles aren’t available, ramen noodles work perfectly as a hearty alternative.
- Adding minced garlic right at the end preserves its sharp, fresh aroma, enhancing the entire dish. If you find the garlic too strong, mix it into the gochujang while simmering instead.
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