← Nouns Cooking · Korean

Ingredients

• 450 g ribeye or sirloin, very thinly sliced
• 3 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Honey
• 1 tbsp mirin or rice wine
• 3 cloves Garlic, minced
• 1 tbsp Toasted sesame oil
• ¼ Korean (Asian) pear or apple, grated
• 1 pinch Black pepper
• 1 l Water
• 1 piece dried kelp (about 8 cm square)
• 100 g Korean radish or daikon, in chunks
• 1 tbsp soup soy sauce
• 80 g Korean sweet potato noodles (dangmyeon)
• 4 napa cabbage leaves, cut into 5 cm pieces
• ½ Onion, sliced
• 1 Carrot, thinly sliced
• 200 g mixed mushrooms (shiitake, oyster, enoki), sliced or torn
• 3 Spring onion, cut into 5 cm lengths
• 1 Red chilli, sliced (optional)

Method

1. Mix the marinade ingredients, add the beef and massage well. Leave for 30 min. Meanwhile soak the noodles in warm water for 30 min.
2. Simmer the water with the kelp and radish for 10 min, then lift out the kelp. Season with the soup soy sauce; it should taste lightly salty.
3. Arrange the cabbage, onion, carrot, mushrooms and spring onion in neat piles around a wide shallow pot, leaving the centre free. Pile the beef in the middle and tuck the drained noodles beside it.
4. Pour the broth carefully around the edge, cover and bring to the boil over medium-high heat. Simmer for 5–7 min, gently breaking up the beef, until it is cooked and the vegetables are tender.
5. Add the chilli and keep it simmering at the table on a portable burner if you have one, ladling beef, noodles and broth into bowls with rice.

Tips

• Freeze the beef for an hour to slice it paper thin, or buy ready-sliced bulgogi beef from a Korean grocer.
• Add the noodles last if you are cooking in rounds; they soak up broth fast.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari