Preparation
25 minutes
Cooking
30 minutes
Difficulty
Easy
Korean cuisine is always famous for its soup dishes that are nutritious, and when we mention them, we cannot forget the famous beef bulgogi soup, not only for its deliciousness but also for the nutrition this dish provides. Today, let’s join the cooking section to make this dish right away.
Ingredients for Korean Beef Bulgogi Soup Serves 2
Beef tenderloin 300 gr Onion 1/2 bulb Carrot 1/5 bulb Green onion 1 stalk Chicken thigh mushroom 1 piece Enoki mushroom 50 gr Minced garlic 2 teaspoons Korean vermicelli 70 gr (sweet potato vermicelli) Pear juice 2.5 tablespoons Soy sauce 4 tablespoons Anchovy broth 700 ml (or filtered water) Rice wine 1.5 tablespoons Sesame oil 1 teaspoon Vegetable oil 1 tablespoon Roasted sesame 1 teaspoon Common spices a little (salt/ pepper/ sugar)
How to choose fresh ingredients
How to choose fresh beef
- To prepare this dish well, you should choose beef tenderloin, which is the softest, leanest, and best part of the cow, cut from the back.
- You should choose pieces of beef that have bright red meat, interspersed with many streaks of fat and white marbling; these pieces will be tastier and more tender when cooked.
- You can also check the freshness of the meat by pressing it with your finger; if the meat is fresh, when you pull your finger away, the meat won’t stick to it, and it should be elastic and slightly firm.
- In particular, you should not buy pieces that are dark or pale green, which feel slimy to the touch and have an unpleasant smell.
How to choose fresh carrots
- You should choose carrots with fresh green tops that are firmly attached to the body.
- Good carrots are those that have a deep orange skin, shiny surface, and no unusual tiny black spots.
- You should select carrots that are of balanced size, not too large; if they are too big, they may be overripe and contain too much fiber, making them less tasty when cooked.
How to choose and buy delicious chicken thigh mushrooms and enoki mushrooms
For chicken thigh mushrooms
- You should choose mushrooms that are 12 – 15cm long, brightly colored, and not bruised or damaged.
- To select good chicken thigh mushrooms, choose those with caps that have few scratches or tears, with a firm stem and uniform color.
For enoki mushrooms
- You should choose bundles of enoki mushrooms that are bright white, fresh, and not damaged.
- At the same time, prioritize selecting bundles that still have roots and do not smell musty or foul.
Tools needed
Clay pot, bowl, cutting board, knife, chopsticks,..
How to prepare Korean bulgogi beef soup
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Prepare the beef
Wash the beef with diluted salt water and then rinse with cold water.
To prevent the beef from losing nutrients, you should use paper towels to absorb the water so that the meat is completely dry.
Next, cut the beef into pieces about 2 finger joints thick. Place all the cut beef into a bowl to marinate.
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Prepare other ingredients
Peel the onion, wash it thoroughly and slice it thinly.
Peel the carrot, wash it clean, then cut it into small matchsticks.
Wash the baro onion, and slice it diagonally.
Cut off the stem of the oyster mushrooms, wash them clean, then cut each mushroom in half horizontally, separating the stem and cap, and slice each part thinly.
Trim the roots of the enoki mushrooms, wash them thoroughly, and tear them into small pieces.
Place the sweet potato noodles in a bowl containing about 500ml of cold water, soak the noodles for 20 minutes. Then drain the noodles and use scissors to cut them into bite-sized pieces.
Tip: To clean the mushrooms better, soak all the prepared oyster and enoki mushrooms in a diluted saltwater mixture for 3 minutes. Then rinse them with water and drain. -
Mix the sauce and marinate the beef
To mix the sauce, add 4 tablespoons of soy sauce, 2.5 tablespoons of pear juice, 1.5 tablespoons of sugar, 1.5 tablespoons of rice wine, 2 teaspoons of minced garlic, 1 teaspoon of sesame oil, 1 teaspoon of roasted sesame, and 1 teaspoon of pepper into a bowl. Stir well to dissolve all the seasonings completely.
Pour the mixed sauce over the beef and mix well so that all sides of the beef are thoroughly coated with the sauce, and marinate for 15 – 20 minutes.
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Stir-fry the beef
Place a pot on the stove, adjust the heat to medium, wait for the pot to heat up, and add 1 tablespoon of vegetable oil.
Once the oil is hot, add all the beef and stir-fry for about 30 seconds. While waiting for the beef to cook, make sure to stir constantly to ensure the beef cooks evenly and does not burn.
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Cook the beef soup
After the beef is cooked, add 700ml of anchovy broth and continue to simmer.
After 15 minutes, the soup is boiling, add the sliced onion, shredded carrot, and sweet potato noodles, and boil for 3 more minutes.
Next, add the mushrooms and baro onion and cook for another minute.
Finally, season with 1/2 teaspoon of salt and 1 teaspoon of pepper to enhance the flavor and richness of the dish.
Continue to cook the soup for another 2 minutes, taste again to adjust to your family’s preference, and turn off the heat.
Tip: During cooking, you should use a ladle to skim off the foam that rises to the surface of the soup frequently to ensure that the finished soup has a clear broth, making the dish look more appealing. -
Final Product
The Korean bulgogi beef soup is best enjoyed hot to fully appreciate its delicious, sweet, and nutritious flavors. You can also pair it with white rice.
This soup is a harmonious combination of ingredients, featuring the rich sweetness of beef, the chewy texture of sweet potato noodles, and the crispness of various vegetables that will make you want to enjoy it over and over.
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The above is a guide to making Korean bulgogi beef soup that is fragrant, flavorful, rich, and nutritious. What are you waiting for? Show off your skills right away for your family members to enjoy.
* Refer to the recipe and images from the YouTube channel Handy Cook.
