Today, I decided to try something a little different—Bulgogi Beef Stew. While I’ve enjoyed it countless times at Korean restaurants, I had never actually cooked it at home. So I thought, why not give it a shot?
I browsed several recipes online and picked the one that suited me best based on the ingredients I had on hand. With a few small tweaks, I hoped to capture the rich, savory flavors that make this dish such a crowd favorite.
Main Ingredients
• 1/3 kilo thinly sliced sirloin
• 4 1/2 cups water
• Tofu, cut into small squares
• Enoki mushrooms, separated and stems removed
• Shiitake mushrooms, thinly sliced
• 80g vermicelli noodles
• 1 medium onion, thinly sliced
• 2 tablespoons spring onions, finely chopped
• 1 beef bouillon cube
Beef Marinade
• 8 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons mirin (or rice wine)
• 1/2 of a large Fuji apple (or similar)
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1/8 teaspoon black pepper
Procedure
1. Blend all marinade ingredients into a smooth liquid, making sure to strain out any pulp.
2. Marinate the beef in 1 cup of the marinade for at least 4 hours, or overnight for deeper flavor.
3. In a pot, combine the remaining marinade with 4 1/2 cups of water and the beef bouillon cube. Bring to a simmer.
4. In a bigger ceramic pot, I arranged the tofu, mushrooms, onions, vermicelli noodles to the pot, placing the marinated beef in the center.
5.Pour the boiled soup over the arranged dish. Let everything cook until tender and fragrant, cover and cook for ten minutes.
6.Add in the spring onions and sprinkle the toasted sesame seeds.
I’ll definitely be making this again. It’s warm, comforting, and full of flavor—just like the one I love in restaurants, but now made right at home.
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