Bulgogi Jungol 불고기 전골
Ingredients
Main
- 350 g Beef sirloin or tenderloin paper thin sliced
- 4 ½ cup Korean soup stock though I altered the ingredients composition to 20g / 0.7 ounces dried kelp (kombu), 10g / 0.35 ounces dried anchovy for 6 cups of water. Also for more complex flavor, I added 50g / 1.8 ounces green onion (white and pale green part) and 100g / 3.5 ounces onion when making the stock.)
- 150 g Tofu cut into medium squares
- 150 g Enoki mushrooms stems removed and separated
- 100 g Shiitake mushrooms stems removed and thinly sliced
- 100 g Korean glass noodles soaked in water for 20 mins and cut into mid length
- 90 g Onion thinly sliced
- 80 g Napa cabbage chopped into smaller pieces
- 30 g Green onion thinly sliced
- 1 Red chili thinly sliced
Bulgogi Marinade
- 6 tbsp Light soy sauce
- 3 tbsp Brown sugar
- 2 tbsp Mirin
- 1 tbsp Garlic minced
- 155 g Red apple royal gala, pink lady or fuji apples
- ½ Onion
- 1 tsp Ginger minced
- ⅛ tsp ground black pepper
Instructions
- Blend the marinade ingredients in a mixer or food processor until it turns into liquid. Make sure it’s not pulpy.
- Marinate the beef in 1 cup of marinade for at least 4 hours (or overnight). Set aside the remaining marinade (just under 1 cup) for the next step.
- Combine the soup stock with the remaining marinade (from step 2). Mix them well.
- Place the vegetables and noodles around the edges of a shallow pot. And put the beef in the centre. Pour in the seasoned soup stock and boil it over medium high heat.
- Eat as the ingredients get cooked (takes about 10 mins). Serve with hot steamed rice.
- DONE!