Bulgogi Jungol Korean Beef Soup

Korean Beef Soup Korean beef1

Cook Time: 1 hour 30 min


1 pound trimmed boneless rib-eye steak (1.25 pounds untrimmed)

1/4 cup lower-sodium soy sauce

2 tablespoons sugar $

2 tablespoons sherry

1 tablespoon dark sesame oil

1 teaspoon freshly ground black pepper

8 garlic cloves, minced

4 ounces cellophane noodles (Bean Curd Noodles)

8 ounces fancy or exotic  mushroom blend (Shiitake, Baby Portobello, Oyster)

2 medium carrots

6 cups no-salt-added beef stock

8 ounces water-packed extra-firm tofu, drained and cubed

1 red jalapeño pepper, sliced

1 bunch green onions, trimmed and cut into 2-inch pieces

1 teaspoon salt, to taste


  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, sugar, sherry, sesame oil, pepper, and 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. In separate pan, heat sesame oil and sauté mushrooms until nearly cooked. 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 3-4 minutes. Arrange noodles over beef mixture; add stock. Reduce heat to medium-high. Top noodles with mushrooms, carrots, tofu, jalapeño, and onions. Bring mixture just to a simmer; simmer gently for ~10. Stir in salt to taste.

3 thoughts on “Bulgogi Jungol Korean Beef Soup

  1. Pingback: Bulgogi Jungol Korean Beef Soup | Smartchefblog

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