Bulgogi Coconut Stew


  • 600g skirt steak, or any tender streak that is suitable for stir-frying, cut into thin strips.
  • 70g Korean glass noodles
  • 150g Enoki mushrooms
  • 2 cups Chinese cabbage, sliced thinly
  • 2 carrots, cut into sticks
  • 2 long mild red chilies, sliced
  • 1/2 cup Korean chrysanthemum greens (Ssukgat) or Cilantro leaves
  • 200ml Kara UHT Coconut Cream
  • 2 tablespoons neutral Oil
  • 1-2 tablespoon sesame oil for final drizzle
  • 2 beef stock cubes
  • 1/2 teaspoon black pepper (coarse grain)
  • 3/4 teaspoon freshly squeezed lime juice

For Marinate Beef

  • Half of a Korean pear (round Asian Pear), sliced
  • Half of a yellow onion (Vidalia), sliced
  • 1 tablespoon of garlic, chopped
  • 1/2 tablespoon of ginger, minced
  • 4 tablespoons light soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 tablespoon water
  • 2 teaspoon raw sugar (unrefined)


    1. Add the ingredients ‘To marinate beef ‘ into a blender. Blend till smooth and add to a large bowl.
    2. Add the beef slices to the bowl and toss well to coat with the blended marinade.
    3. Cover and marinate in the fridge for at least 4 hours or overnight.
    4. Remove the marinated beef slices from the fridge and use a strainer to hold the marinating liquid in another bowl. Allow the beef to come to room temperature.
    5. Soften the Korean glass noodles by soaking in a bowl of boiled (hot) water for 30 minutes and keep drained.
    6. Hold together the cluster of enoki mushrooms on a chopping board and chop off the root section.
    7. Gently separate mushrooms into sections and discard any noticeable dirt hidden inside. Rinse thoroughly and keep drained.
    8. Take 6 cups of water to rinse out the marination bowl and add to a stock pot.
    9. Add the marinating liquid that was collected after straining the beef.
    10. Add 2 beef stock cubes and bring to a boil. Simmer for about 10 minutes and remove any foamy scum that appears over the broth.
    11. Heat a deep wok (or large heavy-based cast iron pan) on a separate burner.
    12. When the wok is very hot, add oil and swirl the wok to coat the sides with oil.
    13. Add the marinated beef slices and spread out over the surface of the wok.
    14. Allow the meat to get some ‘browning’ on it, for a couple of minutes. Then stir the beef around and repeat.
    15. After about 6 minutes, the moisture will be absorbed. Stir-fry the beef for a minute.
    16. Add the simmering stock and bring it to a boil, then simmer for 5 minutes.
    17. Check that the beef is tender.
    18. Add 200ml of Kara UHT Coconut Cream. Reduce the heat and stir briskly to incorporate, then add black pepper and squeeze lime juice.
    19. Once the coconut cream is mixed through, add the drained noodles, along with cabbage, carrots, and chilies. Cover and simmer for 5 minutes. Add extra salt if needed.
    20. Add the enoki mushroom and coriander leaves over the top. Cover and cook for another 3 minutes.
    21. Let the stew rest for at least 10 minutes for flavors to settle.
    22. Add a good dash of Sesame oil over the top and it is ready to be served

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos

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