Bulgogi Jungol (korean Bulgogi Soup)

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb trimmed boneless rib-eye steak (1.25 pounds untrimmed)
• 1/4 cup low sodium soy sauce
• 2 tablespoons sugar
• 2 tablespoons sake or 2 tablespoons sherry wine
• 1 tablespoon dark sesame oil
• 1 teaspoon fresh ground black pepper
• 8 garlic cloves, minced
• 4 ounces sweet potato noodles or 4 ounces cellophane noodles
• 7 ounces enoki mushrooms
• 2 medium carrots
• 6 cups no-salt-added beef stock (such as swanson)
• 2 ounces shiitake mushrooms, stemmed and sliced
• 8 ounces water-packed extra firm tofu, drained and cubed
• 1 red jalapeno chile, sliced
• 1 bunch green onion, trimmed and cut into 2-inch pieces
• 3/8 teaspoon salt

Recipe

• 1 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.
• 2 soak noodles in cold water for 30 minutes; drain (noodles will not be tender). cut noodles with kitchen scissors 2 or 3 times.
• 3 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.
• 4 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, jalapeno, and onions. bring mixture just to a simmer; simmer gently for 5 minutes or until noodles are tender. stir in salt.