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    You are in: Home / Recipes / Bulgogi Jungol (Korean Bulgogi Soup) Recipe
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    Bulgogi Jungol (Korean Bulgogi Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    1 hrs

    10 mins

    Pinay0618's Note:

    Delicious soup with the flavors of traditional bulgogi. Recipe is from Cooking Light.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Soak noodles in cold water for 30 minutes; drain (noodles will not be tender). Cut noodles with kitchen scissors 2 or 3 times.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Bulgogi Jungol (Korean Bulgogi Soup)

    Serving Size: 1 (484 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 434.3
     
    Calories from Fat 200
    46%
    Total Fat 22.2 g
    34%
    Saturated Fat 7.9 g
    39%
    Cholesterol 67.3 mg
    22%
    Sodium 1463.5 mg
    60%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 4.3 g
    17%
    Sugars 6.8 g
    27%
    Protein 24.9 g
    49%

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