Bulgogi Beef Stew - Skirt in the Kitchen

It is so easy, simple, to make soup or stew– just reason your amount of liquid to quantity of food content, taste and adjust your seasonings little by little as it cooks so you don’t put in too much of a good thing.

Bulgogi Beef Stew ~

~ Skirt in the Kitchen ~

In olive oil, in a heavy pot, lightly stir-fry 2 – 2 1/2 pounds Bulgogi meat in batches; do not crowd meat. You don’t want to cook it done all the way through… not at this point– let the stew juice and seasonings, plus flavorings from the vegetables, help give the meat more value as the cooking process continues. Bulgogi meat is, indeed, tender– but like everything else, it can be ruined if cooked too long in the beginning before its time.

After the meat has been prepared, you may need to add a little more olive oil into the pot; saute 1 minced purple onion. Then add these ingredients with all of the meat back into the stew pot when the onions have been sauteed:

Kikkoman Soy Sauce,

Sriracha Hot Chili Sauce,

Thai Kitchen Premium Fish Sauce,

Tung Chun Black Bean Garlic Sauce–

You have to use your own judgement here, but don’t be afraid of how much, really, because the beef stock you pour in, with only a little amount of water if at all, will aid as far as adjusting the oriental seasonings and sauces. But you do need all these four to make this what it is to be. You can cook this stew for the end result to be hot or mild.

Adding these to the meat and minced onion, stir quickly on medium heat; next, pour in beef stock and begin adding your vegetable ingredients…