Gu On Korean BBQ & Stew: Bulgogi and Kimchi Jjigae

This Gu On Korean BBQ & Stew–inspired meal pairs Korean-style bulgogi with kimchi jjigae, a warming stew of kimchi, tofu, and savory broth. The sweet-salty grilled beef and tangy, gently spicy stew are served together with rice and simple garnishes, making a satisfying Korean-inspired dinner at home.

Ingredients

1½ lb (680 g) thinly sliced beef sirloin or rib-eye, cut across the grain
¼ cup (60 ml) low-sodium soy sauce
2 tbsp (25 g) packed light brown sugar
½ medium Asian pear, about 4 oz (115 g), peeled and finely grated; or use ¼ cup (60 g) grated apple
1 tbsp (15 ml) toasted sesame oil, divided
3 garlic cloves, about 15 g, finely grated or minced
½ tsp (1 g) freshly ground black pepper
1 small yellow onion, about 5 oz (140 g), thinly sliced
1 tsp (5 ml) neutral cooking oil, plus more as needed for the pan
1½ cups (225 g) well-fermented napa cabbage kimchi, chopped, plus ¼ cup (60 ml) kimchi juice
1 tbsp (15 ml) neutral cooking oil for the stew
1 tsp (5 ml) toasted sesame oil for the stew
½ small yellow onion, about 2½ oz (70 g), thinly sliced
2 garlic cloves, about 10 g, minced
1 tbsp (15 g) gochujang (Korean fermented red pepper paste)
1 tsp (2 g) gochugaru (Korean red pepper flakes), or less to taste
2 cups (480 ml) low-sodium chicken or vegetable broth
½ cup (120 ml) water
12 oz (340 g) firm tofu, drained and cut into ¾-inch (2 cm) cubes
2 scallions, about 30 g, thinly sliced, divided
4 cups (about 600 g) cooked short-grain rice, for serving
1 tsp (3 g) toasted sesame seeds, for serving (optional)

Instructions

Prepare the ingredients. Slice the beef thinly across the grain if it is not already sliced. Grate the pear, mince the garlic, and cut the onions, kimchi, tofu, and scallions as directed. Keep the beef and its marinade separate from the ingredients for the stew until you are ready to cook. Have the cooked rice ready to reheat or serve. This preparation takes about 25 minutes, depending on how much slicing is already done.
Marinate the beef. In a medium bowl, stir together the soy sauce, brown sugar, grated pear, 1 teaspoon of the sesame oil, three minced garlic cloves, and black pepper. Add the beef and sliced onion, turning the slices so the marinade coats them evenly. Cover and refrigerate for 30 minutes. Avoid leaving raw beef at room temperature while it marinates. The pear tenderizes and sweetens the meat; grated apple works as a practical substitute, though its flavor is a little less delicate.
Start the kimchi jjigae. Heat 1 tablespoon neutral oil and 1 teaspoon sesame oil in a medium Dutch oven or heavy saucepan over medium heat. Add the sliced half onion and cook for 3 minutes, stirring, until it begins to soften. Stir in the two minced garlic cloves and cook for about 30 seconds, just until fragrant. Add the chopped kimchi and kimchi juice; cook for 4 minutes, stirring occasionally, so the kimchi softens and its flavor deepens.
Simmer the stew. Stir the gochujang and gochugaru into the kimchi mixture until the paste is distributed. Pour in the broth and water, bring to a gentle boil, then lower the heat and simmer uncovered for 12 minutes. Add the tofu and half the scallions, and simmer gently for 5 more minutes. Taste the broth before adding salt: kimchi, kimchi juice, and broth brands vary in saltiness. Keep the stew warm over low heat while you cook the beef. The stew should be lively and savory, not so reduced that the tofu has no broth around it.
Cook the bulgogi in batches. Remove the beef from the refrigerator. Heat a large skillet, grill pan, or outdoor grill over medium-high heat. Brush the cooking surface with a little neutral oil if needed. Lift the beef from the marinade, letting excess drip back into the bowl, and arrange a single layer in the hot pan. Cook thin slices for about 1–2 minutes per side, turning as needed; cook additional batches rather than crowding the pan. Crowding releases liquid and steams the beef instead of browning it. Discard the marinade that touched the raw beef.
Check doneness and finish. Check a few of the thickest beef pieces with a food thermometer. USDA FSIS safe-minimum guidance for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest; because thin slices are small, use the thickest pieces for a reliable reading and avoid relying on color alone. Transfer the cooked beef to a clean plate and let it rest for 3 minutes. If a piece has not reached temperature, return it to the hot pan until it does. Serve the beef and hot stew promptly with rice, the remaining scallions, and sesame seeds if using.

Tips

Choose the right beef. Rib-eye is tender and richly flavored; sirloin is usually leaner and still works well when sliced thinly across the grain. If slicing a whole piece yourself, chilling it in the freezer for 20–30 minutes can make it firmer and easier to cut. Do not freeze it solid; the goal is just to firm the surface.
Adjust the heat gradually. Gochugaru gives the stew its characteristic peppery warmth, while gochujang adds fermented depth and sweetness. Both are sold in many Asian grocery stores. If gochugaru is hard to find, use a smaller amount of crushed red pepper, knowing the flavor will be sharper and less distinctly Korean. Add the flakes in stages if your kimchi is already spicy.
Use fermented kimchi for more depth. Older, well-fermented kimchi makes a more tangy, rounded stew. Fresh kimchi can be used, but the broth may taste less sour and complex; add a little extra kimchi juice if available rather than adding vinegar. Anchovy stock is common in some versions of kimchi jjigae; chicken or vegetable broth is an easy substitute and changes the savory background without changing the method.
Keep the skillet hot but not smoky. Cook the beef in uncrowded batches and lower the heat slightly if the sugary marinade begins to scorch. A grill pan or outdoor grill works, but a heavy skillet is perfectly practical. Wipe out burnt marinade between batches, then lightly oil the pan again.

Serving Suggestions

Serve the bulgogi and kimchi jjigae family-style: place the beef on a platter, ladle the stew into a heatproof serving bowl, and offer rice in individual bowls. The rice is useful for balancing the stew’s acidity and spice, while a bite of beef alongside a spoonful of broth gives the meal a satisfying mix of textures. A small bowl of extra kimchi, if you have it, adds crunch and a stronger fermented flavor.

For a simple table, add sliced cucumber or lightly dressed lettuce as a cool, crisp contrast. Steamed greens, such as spinach or bok choy, are also easy sides; season them lightly so they do not compete with the stew. If you are serving a group, set out small plates and let everyone take a little of each dish. Keep the stew hot until serving, and put out only the rice and food you expect to eat rather than leaving the full batch at room temperature.

Variations

Make the stew vegetarian. Use vegetable broth and check that the kimchi is made without fish sauce or salted shrimp if you need a fully vegetarian meal. Many traditional kimchi preparations include seafood seasonings, so ingredient labels matter. The bulgogi remains a separate beef dish; for a meat-free pairing, replace it with thick slices of king oyster mushroom or extra-firm tofu brushed with the same soy, pear, garlic, and sesame marinade. Cook the substitute until browned and hot throughout.

Make the stew with pork. For a heartier version, brown 8 oz (225 g) thinly sliced pork shoulder in the stew pot before adding the onion and kimchi. Transfer it to a clean plate while you cook the vegetables, then return it with the broth and simmer until tender. Cook pork to 145°F (63°C) with a 3-minute rest when using whole cuts; use a thermometer and follow the applicable guidance for the cut. This version makes the stew richer, so you may prefer to serve a smaller portion alongside the beef.

Change the spice level. For a milder stew, omit the gochugaru and use ½ tablespoon (7 g) gochujang, then taste before adding more. For a hotter bowl, increase the gochugaru by ½ teaspoon (1 g) at a time. Gochujang varies in heat and saltiness by brand, so a measured gradual adjustment is more reliable than adding a large amount at once.

Use a different rice or grain. Short-grain rice is classic alongside Korean meals because it is tender and slightly sticky, but medium-grain rice also works. If using brown rice, prepare it separately according to its package because it takes longer to cook. The rice is a serving accompaniment here, so it can be prepared ahead without changing the timing for the beef and stew.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. Store the beef and stew separately so the beef does not soften in the broth. Refrigerated bulgogi and kimchi jjigae keep for 3–4 days. If the cooked rice is leftover too, cool and refrigerate it promptly in its own container; do not leave it sitting out while the meal is served.

Reheat the stew in a saucepan over medium-low heat, stirring occasionally, until steaming throughout. Add a splash of broth or water if it has thickened in the refrigerator. Reheat the beef gently in a covered skillet with a teaspoon of water, or microwave it in short intervals, stirring or turning between intervals. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Reheat only the portion you plan to eat, since repeated warming can dry out the beef and break down the tofu.

For longer storage, freeze the stew in a freezer-safe container for up to 2 months for best quality. Tofu can become more porous and chewy after freezing, but the stew remains usable. The beef can also be frozen for up to 2 months, though its texture may be less tender after thawing and reheating. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not freeze rice in the same container as the stew if you want to preserve its texture.

Frequently Asked Questions

Is this an exact recipe from Gu On Korean BBQ & Stew?

No. This is a home-style Korean BBQ and stew pairing inspired by the wording of the dish request, not a claim to reproduce a particular restaurant’s recipe. Bulgogi marinades and kimchi jjigae vary by household and region, so the seasonings and ingredients can be adjusted to taste.

What is the difference between bulgogi and Korean BBQ?

Bulgogi means “fire meat” and commonly refers to thinly sliced, marinated beef cooked over high heat. Korean BBQ is a broader style of meal that can include many meats, marinades, and grilling methods. This recipe uses bulgogi as the BBQ component and serves it alongside kimchi jjigae.

Can I marinate the beef overnight?

You can marinate the beef for several hours in the refrigerator, but about 30 minutes is enough for thin slices to take on the soy, pear, garlic, and sesame flavors. Overnight marinating can make very thin slices overly soft, especially because the grated pear helps tenderize the meat. Keep the beef refrigerated throughout marinating and cook it within a day.

Can I make the stew ahead?

Yes. The kimchi jjigae can be cooked a day ahead, cooled promptly, and refrigerated. Reheat it gently on the stove, adding a little water or broth if needed, and check that leftovers reach 165°F (74°C). For the best tofu texture, you can add the tofu during reheating rather than simmering it for a long time in advance.

Can I use regular cabbage instead of kimchi?

Regular cabbage is not a direct substitute because kimchi supplies the stew’s fermented tang, chile, salt, and garlic. If kimchi is unavailable, you can make a mild cabbage-and-tofu soup with broth and seasonings, but it will be a different dish. Avoid trying to recreate kimchi’s flavor by adding a large amount of vinegar; that gives sharp acidity without the fermented depth.

Can I cook the bulgogi on an outdoor grill?

Yes. Use a grill basket or a perforated grill pan if the slices are thin enough to fall through the grates. Preheat the grill to medium-high, oil the cooking surface lightly, and cook in small batches so the meat browns rather than steams. Check the thickest pieces with a thermometer for 145°F (63°C), then rest them for 3 minutes before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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