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Bulgogi Soup

Categories: Soups
Contributed by: Ansley&E

I use my leftover Bulgogi to make 'bulgogi soup'.


  • 2 cups Bulgogi meat with juices
  • 1 clove garlic, crushed
  • 1 cup green beans cut into 1" pieces
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 5.5 oz can V8
  • 1 cup shredded cabbage
  • 2 cups cooked brown or white rice


Saute veggies in peanut or sesame oil and garlic until they begin to soften. Add bulgogi meat and juices. (Add water or beef boullion if you do not have enough juice.) Cook until vegetable are the desired tenderness. Add V8 and cabbage. Mix in rice and simmer until all ingredients reach even temperature and cabbage has wilted.

Garnish wih crispy Chow Mein or rice noodles. Add soy sauce and/or hot oil to taste.