Bulgogi Jeongol
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 709
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 68
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 38
- Cholesterol
- 77
- Sodium
- 1520
- Total: 3 hr 55 min
- Active: 40 min
Ingredients
Dasima Broth:
One 6-inch square dasima (also called kombu or dried kelp), about .6 ounces
8 ounces unpeeled Korean radish, sliced in half
1 tablespoon guk-ganjang (Korean soup soy sauce) or light soy sauce (see Cook’s Note)
Kosher salt
Bulgogi:
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons mirin
2 tablespoons toasted sesame oil
3 garlic cloves, minced (about 1 tablespoon)
Freshly ground black pepper
1 pound thinly sliced rib eye or other beef (see Cook’s Note)
Assembly:
4 ounces dangmyeon (Korean sweet potato glass noodles)
1/2 onion, thinly sliced
1/2 pound black oyster mushrooms
1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
1/2 pound medium-firm tofu, sliced 1/4-inch thick
1/3 pound enoki mushrooms, stems trimmed
1/4 pound carrot, cut into thin julienne
1/4 pound crown daisy or watercress, cut into bite-size pieces
1/4 pound minari or watercress, cut into bite-size pieces
1/4 pound napa cabbage, cut into bite-size pieces
6 scallion greens, cut into 2-inch lengths
Steamed rice, for serving
Directions
Special equipment:
a 12-inch high-sided skillet or shallow pot with a lid- For the dasima broth: Combine the dasima and 8 cups cold water in a large pot. Let sit until the dasima swells until doubled in size and the water turns slightly green-yellow, about 30 minutes. Bring to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 3 minutes. Discard the dasima, then add the radish and simmer until the radish is soft enough to be easily pierced with a fork, about 25 minutes. Turn off the heat and stir in the guk-ganjang and 1/2 teaspoon salt. Discard the radish; you should have about 4 cups broth. Set aside.
- For the bulgogi: Whisk the soy sauce, sugar, mirin, sesame oil, garlic and few grinds of black pepper together in a large bowl until combined and most of the sugar is dissolved. Add the beef to the marinade and toss until the beef is well coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- For the assembly: Soak the dangmyeon noodles in a large bowl of lukewarm to warm water until they bend around your hands nicely when lifted, 20 to 30 minutes. Drain in a colander and set aside while preparing the other ingredients.
- To assemble the dish, place the onion over the bottom of a 12-inch high-sided skillet or shallow pot with a lid. Follow with the soaked dangmyeon noodles. Then add as much or little of the bulgogi, oyster mushrooms, shiitakes, tofu, enoki, carrot, crown daisy, minari, cabbage and scallions as you like to the pot (pack the ingredients in as the mushrooms will cook down). Carefully pour the prepared dasima broth in; you can start off with 3 cups or add all 4 cups of the both for a soupier version.
- Cover with a tight-fitting lid. Bring to a boil over high heat and let cook until the vegetables are tender and cooked through and the bulgogi turns brown, 2 to 4 minutes. (If you want more broth, add some water and season with salt.) Serve immediately with rice on the side. And don’t forget to dig down to the dangmyeon noodles on the bottom!
Cook’s Note
Guk-ganjang is delicately balanced between umami and saltiness and is much lighter in color than regular soy sauce. It’s typically used for seasoning Korean soups and stews since it doesn’t alter the color of broths as much as regular soy sauce does. You can find many options for thinly sliced beef in Korean grocery stores; ones labeled bulgogi are typically rib eye but any beef cut about 1/8 inch thick will do.