This hearty soup is made with beef, noodles, mushrooms, carrots, beef stock, tofu, jalapeno, soy sauce and sake to create a starring entrée for next Korean feast.
RecipeSavants.comThis hearty soup is made with beef, noodles, mushrooms, carrots, beef stock, tofu, jalapeno, soy sauce and sake to create a starring entrée for next Korean feast. Smart Recipes, Asian Recipes, Beef Recipes, RecipesBeefAsianKorean Bulgogi SoupPT25MServes 6
Ingredients:
1 Pound Boneless Rib-Eye Steak0.25 Cup Mushroom Soy Sauce2 Tablespoons Sugar2 Tablespoons Sake1 Tablespoon Dark Sesame Oil1 Teaspoon Freshly Ground Black Pepper8 Cloves Garlic4 Ounces Cellophane Noodles8 Ounces Enoki Mushrooms2 Medium Carrots6 Cups Low Sodium Beef Stock2 Ounces Shiitake Mushrooms0.5 Pound Extra-Firm Tofu1 Red Jalapeño Pepper1 Large Bunch Green Onions0.5 Teaspoon Salt & Freshly Ground Black Pepper1 Tablespoon Peanut Oil0.5 Large Bunch Of Fresh CilantroFreeze beef for at least 20 minutes before slicing. Slice into very thin slices against the grain.In a bowl, combine beef, garlic, sherry, soy sauce, sesame oil and salt & black pepper and toss to coat well. Refrigerate to marinate for at least 1 hour.In a bowl of cold water, soak noodles for about 30 minutes. Drain noodles well and break into large pieces.Heat a Dutch oven and peanut oil over high heat and sear marinated beef for 2 minutes. Place noodles over seared beef, and add stock and reduce heat to medium-high.Place enoki mushroom over noodles, followed by carrots, shiitake mushrooms, tofu, jalapeño and onions and bring to a gentle boil. Simmer for 5-10 minutes.Garnish with fresh cilantro leaves.