Grandma’s Savory Bulgogi with Glass Noodles
Grandma’s Savory Bulgogi with Glass Noodles
Hearty Bulgogi with Glass Noodles, Simmered in a Ttukbaegi (Earthenware Pot)
I made bulgogi just like my mom used to make. It’s so delicious served with plenty of broth!
Bulgogi Ingredients- 600g Beef sirloin (thinly sliced for bulgogi)
- 2.5 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Plum extract (or honey)
- 100g Pear (grated)
- 1 Tbsp Sugar
- A pinch of Sesame oil
- A pinch of Black pepper
Ingredients for Simmering- 200g Dried glass noodles (soaked in cold water for at least 30 minutes)
- 1 Onion (sliced)
- A handful of Oyster mushrooms (torn into bite-sized pieces)
- A small bunch of Chicory (rinsed)
Broth Ingredients- 3 sheets Dried kelp (cut into small pieces)
- 3 cups Water (approx. 720ml)
Seasoning Adjustment- 1 Tbsp Fish sauce
- A pinch of Salt (to taste)
- 200g Dried glass noodles (soaked in cold water for at least 30 minutes)
- 1 Onion (sliced)
- A handful of Oyster mushrooms (torn into bite-sized pieces)
- A small bunch of Chicory (rinsed)
Broth Ingredients- 3 sheets Dried kelp (cut into small pieces)
- 3 cups Water (approx. 720ml)
Seasoning Adjustment- 1 Tbsp Fish sauce
- A pinch of Salt (to taste)
- 1 Tbsp Fish sauce
- A pinch of Salt (to taste)
Cooking Instructions
Step 1
In a bowl, combine the beef sirloin with the grated pear, soy sauce, oyster sauce, plum extract, and sugar. Mix well by hand. Finally, add a pinch of black pepper and sesame oil for aroma, and let it marinate for at least 30 minutes.
Step 2
If using Napa cabbage, cut it into bite-sized pieces, about the length of two finger joints. Regular cabbage can also be used.
Step 3
Peel and rinse the onion. Slice it thinly into strips (about 0.5cm thick). Slicing them this way helps their sweetness infuse beautifully when cooked.
Step 4
Wash the green onion and slice it diagonally. You can also slice them a bit thicker; this allows them to absorb the sauce better.
Step 5
Remove the stems from the Korean chili peppers and wash them. Slice them diagonally. If you prefer it spicier, leave the seeds in.
Step 6
Tear the oyster mushrooms into bite-sized pieces by hand, trimming off the tough ends. This method helps them absorb the marinade better.
Step 7
Place the cut kelp and 3 cups of water into a heavy-bottomed earthenware pot (ttukbaegi). Bring to a boil over medium-high heat. Once boiling, immediately remove the kelp to prevent bitterness.
Step 8
Remove the kelp from the boiling water. Add the marinated beef, sliced onion, and cabbage to the pot. Cover and simmer over medium-low heat for about 15 minutes, or until the beef is tender and the vegetables are cooked through. It’s important to let it simmer sufficiently.
Step 9
Once the beef is cooked, uncover the pot. Add the pre-soaked glass noodles, torn oyster mushrooms, sliced green onions, and chili peppers. Cook for another 5 minutes. Finally, add the rinsed chicory and turn off the heat as soon as it wilts slightly. For an even richer flavor, you can add 1 tablespoon of fish sauce and a pinch of salt to adjust the seasoning to your taste.
