Bulgogi Jungol (Korean Bulgogi Soup)
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.
Place beef in freezer for 20 minutes.
Remove from freezer; cut across the grain into very thin slices.
Place beef in a medium bowl.
Add soy sauce and next 5 ingredients (through garlic); toss well to combine. Marinate in refrigerator for 1 hour.
Soak noodles in cold water for 30 minutes; drain (noodles will not be tender).
Cut noodles with kitchen scissors 2 or 3 times.
Trim roots from enoki mushrooms; separate mushrooms into several large clumps.
Cut carrots crosswise into thirds; cut each piece lengthwise into 1/8-inch-thick slices.
Heat a Dutch oven over high heat.
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.
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.
Essay Chenin BlancThe Essay Chenin Blanc is a medium-bodied white blend made from South Africa's white varietal, Chenin Blanc. The Chenin Blanc gives the wines its fruit salad, guava and melon aromas and a refreshing acidity. Some sur lie on the less for a few months adds to the complexity and body. A touch of aromatic Viognier complements the fruit structure with some floral hints. The wine is perfect on its own as an aperitif on the porch on a hot summer's day. Chenin Blanc pairs well with a wide range of foods, especially sushi, oysters, Asian curries, sweet-and-sour dishes, and summer salads.Blend: 87% Chenin Blanc, 13% Viognier