Cabbage is a staple vegetable in my fridge because it's high in fiber, nutritious, and great for your gut

Here is an easy dinner idea that comes together in a breeze with thinly sliced rib eye, onions, mushrooms, and any other vegetables you may have on hand!

Inspired by a Japanese dish, Sukiyaki, serve this alone or over rice and it's so satisfying, full of unami flavor

Sukiyaki- Bulgogi Version

Name: Sukiyaki- Bulgogi Version
Ingredients: 1 lb Korean beef bulgogi, marinated, or use a store-bought bulgogi sauce to marinade the beef; 3 oz Korean glass noodles (dangmyeon); 1/4 napa cabbage, sliced; 8 oz baby bok choy, halved; 4 oz each mushroom (shiitake, oyster, and enoki mushroom), or use other favorite mushrooms; 1/2 medium onion, sliced; 4 green onions, sliced

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Ingredients

1 lb Korean beef bulgogi, marinated, or use a store-bought bulgogi sauce to marinade the beef
3 oz Korean glass noodles (dangmyeon)
1/4 napa cabbage, sliced
8 oz baby bok choy, halved
4 oz each mushroom (shiitake, oyster, and enoki mushroom), or use other favorite mushrooms
1/2 medium onion, sliced
4 green onions, sliced

Directions

Soak Korean glass noodles in warm water for 20 minutes. Drain and set aside
Prepare vegetables by cutting them into large bite-size pieces and set aside.
In a pan or a shallow pot, assemble the ingredients, placing them in a pleasing way for presentation, and bring to a boil. The broth should not reach the top. You can add more stock as you cook.
Place the pot over heat and boil over medium-high heat. When the broth starts to boil, spread the beef around so it cooks evenly.
When meat is cooked, and the vegetables, mushrooms, and noodles are tender, dish the items up onto your serving dish and serve over rice or eat on its own if you choose low carb option.

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Sukiyaki- Bulgogi Version

Ingredients

Directions