Bulgogi Jungol (Korean Bulgogi Soup)

Name: Bulgogi Jungol (Korean Bulgogi Soup)
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Korean, Asian
Ingredients: 1 liters no-salt-added beef stock (such as Swanson); 1 teaspoon freshly ground black pepper; 2 mediums carrots; 113 grams sweet potato noodles or cellophane noodles; 1 Tbsp dark sesame oil; 198 grams enoki mushrooms; 227 grams water-packed extra-firm tofu, drained and cubed; 8 garlic cloves, minced; 1 bunch green onions, trimmed and cut into 2-inch pieces; 59 milliliters lower-sodium soy sauce; 1 red jalapeño pepper, sliced; 454 grams trimmed boneless rib-eye steak (1.25 pounds untrimmed); 0 teaspoons salt; 57 grams shiitake mushrooms, stemmed and sliced; 2 Tbsps sugar; 2 Tbsps soju, sake, or sherry

You can never have too many main course recipes, so give Bulgogi Jungol (Korean Bulgogi Soup) a try. Watching your figure? This dairy free recipe has 353 calories, 25g of protein, and 15g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Korean cuisine. Head to the store and pick up water-packed extra-firm tofu, enoki mushrooms, jalapeño pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

Place beef in freezer for 20 minutes.

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Beef

Remove from freezer; cut across the grain into very thin slices.

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Grains

Place beef in a medium bowl.

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Beef

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Bowl

Add soy sauce and next 5 ingredients (through garlic); toss well to combine. Marinate in refrigerator for 1 hour.

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Soy Sauce

Garlic

Soak noodles in cold water for 30 minutes; drain (noodles will not be tender).

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Pasta

Water

Cut noodles with kitchen scissors 2 or 3 times.

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Pasta

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Kitchen Scissors

Trim roots from enoki mushrooms; separate mushrooms into several large clumps.

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Enoki Mushrooms

Mushrooms

Cut carrots crosswise into thirds; cut each piece lengthwise into 1/8-inch-thick slices.

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Carrot

Heat a Dutch oven over high heat.

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Dutch Oven

Add beef mixture to pan; stir-fry 2 minutes. Arrange noodles over beef mixture; add stock. Reduce heat to medium-high. Top noodles with enoki, carrots, shiitake, tofu, jalapeo, and onions. Bring mixture just to a simmer; simmer gently for 5 minutes or until noodles are tender. Stir in salt.

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Carrot

Pasta

Onion

Stock

Beef

Salt

Tofu

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Frying Pan

Equipment

Ingredients

Servings:

1liters

no-salt-added beef stock (such as Swanson)1teaspoon

freshly ground black pepper 2mediums

carrots 113grams

sweet potato noodles or cellophane noodles 1Tbsp

dark sesame oil 198grams

enoki mushrooms 227grams

water-packed extra-firm tofu, drained and cubed 8

garlic cloves, minced 1bunch

green onions, trimmed and cut into 2-inch pieces 59milliliters

lower-sodium soy sauce 1

red jalapeño pepper, sliced 454grams

trimmed boneless rib-eye steak (1.25 pounds untrimmed)0teaspoons

salt 57grams

shiitake mushrooms, stemmed and sliced 2Tbsps

sugar 2Tbsps

soju, sake, or sherry

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.