Making Seoul-style bulgogi with its own soup (using Korean beef
There are various kinds of bulgogi, and the style that has its own soup like earthen pot bulgogi is Seoul-style bulgogi. Today, I made more delicious Seoul-style bulgogi with glass noodles.
6 serving
Within 60 minutes
꼬꼬부기
Ingredients
  • Beef
    900g
  • Cellophane noodles
    100g
  • Shiitake mushroom
    5ea
  • onion
    1ea
  • leek
    1piece
  • crushed garlic
    2T
  • cooking wine
    4T
  • thick soy sauce
    10T
  • Sugar
    6T
  • Sesame oil
    2T
  • ground pepper
    little
  • sesame salt
    1T
  • Water
    suitably
  • the liquid of tuna
    suitably
  • thick soy sauce
    1T
Cooking Steps
STEP 1/11
Soak 100g of chopped glass noodles in water for at least 30 minutes.
STEP 2/11
Rinse shiitake mushrooms, cut off most of the hard part and slice thinly.
STEP 3/11
Please chop one onion and prepare it.
STEP 4/11
Chop a slice of green onion, too. I'm only going to put it in like this today.
STEP 5/11
Please put 900g of Korean beef bulgogi in a bowl. Add 2T of minced garlic, 4T of cooking wine, 10T of soy sauce, 4T of sugar, 2T of sesame oil, a little pepper, and 1T of sesame salt.
STEP 6/11
Add sliced green onions, shiitake mushrooms, and onions and mix the seasoning with your hands. And let it sleep for about 30 minutes.
STEP 7/11
Stir-fry in pan over high heat until bulgogi changes color. I didn't grill all the marinated meat, but only cooked half. If it's all cooked, you can measure it by x2 of the additional ingredients.
STEP 8/11
Please add 300g of water. And when it starts to boil, add all the soaked glass noodles.
STEP 9/11
Please add 1T of tuna liquid and 1T of soy sauce. It's good to taste it and add a little sugar if it's not sweet enough.
STEP 10/11
When the noodles are done, turn off the heat and mix them after sprinkling some pepper.
STEP 11/11
The soup is made of Seoul-style bulgogi.
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