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.
Ingredients needed 1 servings
Recipe
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.
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.
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