1 lb ribeye or top sirloin, thinly sliced
½ cup bibigo™ BBQ Sauce Original
4 oz onion, thinly sliced
4-5 clove garlic, minced
8 oz assorted mushrooms (shiitake, beech, oyster, enoki, etc.), thinly sliced/separated
6 oz baby bok choy, separated and/or napa cabbage, cut into small pieces
2.5 oz sweet potato glass noodles
1 tbsp soup soy sauce
½ tbsp fish sauce
2-3 scallions, cut lengthwise into thin slivers
1 red jalapeño or fresno chili, thinly sliced (optional)
5 cup warm water
4-5 dried shiitake mushrooms
4 x 6 inch dried dashima/kelp
- To make the bulgogi, add the meat, onion, garlic, and bibigo™ BBQ Sauce Original in a large bowl. Mix well, cover, and marinate in the refrigerator for at least 3-4 hours.
- To make the broth, soak the shiitake mushrooms and kelp in 5 cups of warm water. Place a lid or bowl on top of the mushrooms so they are completely submerged. Remove the kelp after 30 minutes; continue soaking the mushrooms for 3-4 hours. To use the rehydrated mushrooms in the stew, squeeze out the excess liquid, remove the stems, and cut into thin slices. Set broth and mushrooms aside.
- Soak the sweet potato noodles in warm water for 30 minutes. Drain and set aside.
- In a wide, shallow pot, cook the marinated bulgogi on medium-high heat for 3 minutes. Add the broth and bring to a boil; continue to simmer on medium heat for about 5 minutes. Skim off any foam/scum that rises to the surface.
- Add soy sauce, fish sauce, and a few grinds of black pepper. Add all of the vegetables and sweet potato noodles in clusters. Top with scallions and red chili. If you are using enoki mushrooms, add during the last minute of cooking.
- Continue to cook for another 5-7 minutes on the stovetop or finish cooking at the table on a portable gas stove/induction cooktop and eat as the ingredients get cooked. Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.
- Enjoy with rice and kimchi.