Bulgogi Jungol (Korean Bulgogi Soup)

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

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

Directions

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