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. Smart Recipes, Asian Recipes, Beef Recipes, Recipes Beef Asian Korean Bulgogi Soup Korean Bulgogi Soup Recipe | PT25M Serves 6 Ingredients: 1 Pound Boneless Rib-Eye Steak 0.25 Cup Mushroom Soy Sauce 2 Tablespoons Sugar 2 Tablespoons Sake 1 Tablespoon Dark Sesame Oil 1 Teaspoon Freshly Ground Black Pepper 8 Cloves Garlic 4 Ounces Cellophane Noodles 8 Ounces Enoki Mushrooms 2 Medium Carrots 6 Cups Low Sodium Beef Stock 2 Ounces Shiitake Mushrooms 0.5 Pound Extra-Firm Tofu 1 Red Jalapeño Pepper 1 Large Bunch Green Onions 0.5 Teaspoon Salt & Freshly Ground Black Pepper 1 Tablespoon Peanut Oil 0.5 Large Bunch Of Fresh Cilantro Freeze 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.

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