Prep 1 hr
Cook 10 mins
Delicious soup with the flavors of traditional bulgogi. Recipe is from Cooking Light.
Make and share this Bulgogi Jungol (Korean Bulgogi Soup) recipe from Food.com.
- 1 lb trimmed boneless rib-eye steak (1.25 pounds untrimmed)
- 1⁄4 cup low sodium soy sauce
- 2 tablespoons sugar
- 2 tablespoons sake or 2 tablespoons sherry wine
- 1 tablespoon dark sesame oil
- 1 teaspoon fresh ground black pepper
- 8 garlic cloves, minced
- 4 ounces sweet potato noodles or 4 ounces cellophane noodles
- 7 ounces enoki mushrooms
- 2 medium carrots
- 6 cups no-salt-added beef stock (such as Swanson)
- 2 ounces shiitake mushrooms, stemmed and sliced
- 8 ounces water-packed extra firm tofu, drained and cubed
- 1 red jalapeno chile, sliced
- 1 bunch green onion, trimmed and cut into 2-inch pieces
- 3⁄8 teaspoon salt
- 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, jalapeno, and onions. Bring mixture just to a simmer; simmer gently for 5 minutes or until noodles are tender. Stir in salt.