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Los Angeles
Monday, June 24, 2024

Bulgogi (marinated beef)

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20 g (4 teaspoons) dangmyeon, or cellophane noodles

20 g (4 teaspoons) shitake mushroom

20 g (4 teaspoons) enokitake mushroom

10 g (2 teaspoons) carrot

50 g (3 tablespoons) onion

20 g (4 teaspoons) leeks

500 g (18 ounces) cabbage

For marinade:

600 grams (3 cups) beef (rump)

7 tablespoons pear juice

4 tablespoons onion juice

1 tablespoon garlic, diced

1 tablespoon ginger juice

6 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon sesame oil

black pepper

2 tablespoons mirim, a type of cooking wine

1 tablespoon maesilchung, or plum syrup

For broth:

5 g (1 teaspoon) sea tangle

1 mid-sized onion

2 mid-sized leeks

100 g (1/2 cup) garlic

15 g (1 tablespoon) ginger

5 mid-sized danggui

2 teaspoons red ginger extract

300 g (1½ cup) dried anchovies

Serves 4


1. For broth, fill a pot with 2 liters of water and add sea tangle, onion, dried anchovies, leeks, ginger and garlic. Cook over high heat until water boils.

2. Add danggui and red ginger extract. Simmer over low heat for 10 minutes and then let sit at room temperature for 20 minutes.

3. Strain the broth into a bowl. Set aside.

4. Rinse beef in cold water to draw out blood and then dry on a paper towel. Combine the marinade ingredients together in a bowl and add the beef. Let sit in the fridge for 2 hours.

5. Cut vegetables into strips.

6. Place the marinated beef and broth in a large pot and cook over medium heat until meat is half-done. Add vegetables and noodles and cook for 5 more minutes.