Bulgogi Jungol (Korean Bulgogi Soup)

May 27, 2023May 27, 20230 0
Bulgogi Jungol (Korean Bulgogi Soup) recipe with rib-eye steak and vegetables
in Soup

Prep

45min

Cook

35min

Ready In

80min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb trimmed boneless rib-eye steak
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

Nutrision Information

Servings Per Recipe
6
Calories
270
Sugar
8g
Fat
12g
Bulgogi Jungol is a Korean soup that is made with thinly sliced rib-eye steak, vegetables, and noodles. The soup is traditionally served in a hot pot, which keeps the soup warm throughout the meal. Bulgogi Jungol is a hearty and satisfying soup that is perfect for cold winter days. The savory broth is packed with tender pieces of steak, sweet potato noodles, and a variety of vegetables. The use of tofu makes this soup a healthy option, as it is low in fat and high in protein. Overall, Bulgogi Jungol is a delicious and nutritious soup that is sure to satisfy your hunger and warm you up from the inside out.

Instructions

1.Preheat the oven to 150°C. Put the rib-eye steak into the freezer for 30 minutes.
2.Combine the soy sauce, sugar, sake or sherry wine, sesame oil, pepper, and garlic in a large bowl and mix well. Thinly slice the partially frozen rib-eye steak and place it into the marinade mixture. Stir to ensure that all slices are coated well. Cover and refrigerate for at least 30 minutes.
3.Soak the sweet potato noodles in cold water for 30 minutes, then drain and cut the noodles into 4-inch lengths.
4.Trim the roots of the enoki mushrooms and separate the stems. Cut the carrot into thin slices.
5.In a large pot, bring the beef stock to a boil. Add the shiitake mushrooms and bring the pot back to a boil.
6.Add the marinated rib-eye steak and all the marinade into the pot. Boil for 3 minutes, then lower the heat to medium-low and simmer for 20 minutes.
7.Stir in the sweet potato noodles, enoki mushrooms, and sliced carrot. Let it cook for 10 minutes over medium heat.
8.Add the cubed tofu, sliced red jalapeno, and green onion pieces to the pot. Season with salt and boil for a further 2 minutes.
9.Serve hot with steamed rice.

PROS

Bulgogi Jungol is a hearty soup that is perfect for cold winter days.
It is packed with flavorful rib-eye steak, vegetables, and tofu.
This soup is also low in fat and high in protein, making it a healthy option for any meal.

CONS

Preparing the ingredients for the soup can be time-consuming, especially if you are using fresh ingredients.
Additionally, the soup has a high sodium content, so it may not be suitable for people with high blood pressure.
It is also not suitable for vegetarians and vegans due to the use of beef stock.

HEALTH & BENEFITS

This soup is high in protein, which helps to build and repair muscles. It is also low in fat, making it a healthy option for people looking to maintain a healthy weight. The vegetables used in the soup are a good source of vitamins and minerals, which are essential for maintaining good health. The garlic used in the marinade has been linked to reducing the risk of heart disease, while the red jalapeno contains capsaicin, which has been linked to reducing inflammation and pain.

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