Bulgogi Mushroom Jeongol
- Level: Intermediate
- Total: 5 hr 40 min (includes marinating time)
- Active: 1 hr 10 min
- Yield: 6 servings
- Level: Intermediate
- Total: 5 hr 40 min (includes marinating time)
- Active: 1 hr 10 min
- Yield: 6 servings
Ingredients
Bulgogi:
Vegetables and Noodles:
Broth:
Serving:
Sesame Dipping Sauce:
Directions
- For the bulgogi: In a blender or food processor, blend together the soy sauce, Asian pear, onion, sesame oil, sugar and garlic. Place the ribeye in a large casserole or storage container and pour the marinade on top. Turn the pieces a few times to make sure the meat is thoroughly coated. Cover and refrigerate for 4 hours or overnight.
- For the vegetables and noodles: Cut off the bottom 1 inch of the napa cabbage and set it aside for the broth. Cut the leaves into 1/2-inch strips and half lengthwise. Cut the bok choy in half lengthwise. Cut half of the yellow onion into 1/4-inch strips and coarsely chop the remaining half for the broth. For the scallions, trim off the root ends and set them aside for the broth, then cut the rest into 2-inch pieces. Slice the kabocha squash into 1/4-inch strips. Slice or tear the mixed mushrooms into bite-size pieces. Finally, soak the sweet potato noodles in lukewarm water for 30 minutes.
- For the broth: Remove the heads of the anchovies and split them in half along the spines to remove the black innards. Combine the dried anchovies, kombu, daikon, garlic, vegetable trimmings, dried shiitake mushrooms and 4 quarts water in a large pot. Cover and bring to a boil over high heat. Remove the kombu with tongs. Lower the heat and simmer the broth for 20 to 30 minutes. Put a fine wire-mesh strainer over a large bowl and strain the dashi into it. Save the rehydrated shiitake mushroom and discard the rest of the solids. Season the broth with salt to taste.
- In a large shallow pot or braiser, place the glass noodles on the bottom. Add the beef in the middle then arrange the vegetables nicely around it. Add the broth to the pot and place over high heat. Bring to a boil and then lower the heat to a simmer. Simmer until the bulgogi is cooked and vegetables are tender, about 15 minutes.
- For serving: Combine the egg yolk and soy sauce in a small ramekin. Serve the jeongol with Sesame Dipping Sauce and the egg yolk and soy sauce whisked together just before serving.
Sesame Dipping Sauce:
- Put the honey, sesame seeds, vegetable oil, sesame oil, lemon juice, soy sauce, vinegar, salt and white pepper in a blender and purée until it comes together in a creamy dipping sauce. Use immediately or transfer to an airtight jar and refrigerate for up to 2 weeks.
