Bulgogi pork stew with shiitake dumplings

• 100 gr Bulgogi paste
• 2 tsp garlic paste
• 500 g pork for goulash
• 2 medium onions, cut into 1x1cm cubes
• 1 carrot, cut into 1x1cm cubes
• 1 parsley, cut into 1x1cm cubes
• 2 tomatoes, diced
• 2 tablespoons of wheat flour
• salt, pepper to taste
• Frying oil

1. Cut the meat into large cubes. To marinate, use 3 tablespoons of oil, one sachet of ulgogi paste, garlic paste, salt, and pepper. Rub everything thoroughly into the meat.
2. Dust the marinated meat with flour. Pour oil into a heated pan and fry the meat until golden brown. Then transfer it to a pot, pour in the broth, add the second batch of bulgogi paste, and simmer.
3. Chop the onion, carrot, and parsley. Then add a little oil to a heated pan and sauté the vegetables for 3-4 minutes. Then add them to the pot with the meat and cook until tender.
4. Dice the tomatoes and fry them in a pan. Add a tablespoon of flour, mix well, and add to the stew. Mix thoroughly and season to taste.

Tip: To make the meat taste better, leave it marinated in the fridge, preferably overnight.