Sage cream Bulgogi Stew

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Add the bulgogi and let it gochujang, undisturbed, so it takes on real color before you stir.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Plate it up while hot and pass extra at the table.