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This is my version of the lunch I enjoyed with my relatives. It is a specialty of the Hapcheon area--a soup take on the popular Korean dish bulgogi (grilled marinated beef). In Hapcheon, the soup was cooked on the table, and we monitored the cooking. At home, you'll need to watch closely so the broth doesn't boil; you want it at a bare simmer, or else the meat will get tough and the broth cloudy.

Ann Taylor Pittman
Recipe by Cooking Light November 2012

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
35 mins
total:
1 hr 35 mins
Yield:
Serves 6 (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beef in freezer for 20 minutes. Remove from freezer; cut across the grain into very thin slices. Place beef in a medium bowl. Add soy sauce and next 5 ingredients (through garlic); toss well to combine. Marinate in refrigerator for 1 hour.

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  • Soak noodles in cold water for 30 minutes; drain (noodles will not be tender). Cut noodles with kitchen scissors 2 or 3 times.

  • Trim roots from enoki mushrooms; separate mushrooms into several large clumps. Cut carrots crosswise into thirds; cut each piece lengthwise into 1/8-inch-thick slices.

  • Heat a Dutch oven over high heat. Add beef mixture to pan; stir-fry 2 minutes. Arrange noodles over beef mixture; add stock. Reduce heat to medium-high. Top noodles with enoki, carrots, shiitake, tofu, jalapeño, and onions. Bring mixture just to a simmer; simmer gently for 5 minutes or until noodles are tender. Stir in salt.

Nutrition Facts

332 calories; fat 11g; saturated fat 3.3g; mono fat 4.2g; poly fat 2.6g; protein 24.1g; carbohydrates 32.6g; fiber 3g; cholesterol 45mg; iron 3.4mg; sodium 597mg; calcium 76mg.
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