Savory Korean Beef Bulgogi with Glass Noodles
A Delicious Bulgogi Recipe with the Perfect Addition of Chewy Glass Noodles
Korean Beef Bulgogi is always a winner, no matter how you serve it! Today, we’re making it extra special by adding glass noodles for a delightful texture and a richer flavor. Prepare for a crowd-pleasing dish that everyone will adore!
Main Ingredients
- Beef (for Bulgogi) 500g
- 1 large Green Onion
- 1 Onion
- A little Carrot
- 1 handful Dried Shiitake Mushrooms
- 1/2 handful Glass Noodles (approx. 50g)
Marinade Ingredients
- 5 Tbsp Soy Sauce
- 1/2 Tbsp + 1 tsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- 1 tsp Ginger Paste
- 1 Tbsp Korean Plum Extract (Maesil Extract)
- 50ml Pear Juice
- 1 Tbsp Cooking Wine or Mirin
- 100ml Apple Juice
- 5 Tbsp Soy Sauce
- 1/2 Tbsp + 1 tsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- 1 tsp Ginger Paste
- 1 Tbsp Korean Plum Extract (Maesil Extract)
- 50ml Pear Juice
- 1 Tbsp Cooking Wine or Mirin
- 100ml Apple Juice
Cooking Instructions
Step 1
Use paper towels to thoroughly pat the beef dry, removing any excess blood. This step helps reduce any gamey odors and ensures a cleaner taste.
Step 2
In a large bowl, combine all marinade ingredients except for the apple juice: soy sauce, sesame oil, minced garlic, ginger paste, plum extract, and cooking wine. Add the dried shiitake mushrooms to the bowl and mix well to ensure they are coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the beef to tenderize. While the beef is marinating, soak the glass noodles in lukewarm water until softened. This will help them cook evenly and absorb the delicious sauce.
Step 3
Heat about 1 tablespoon of cooking oil in a pan over medium-low heat. Add the roughly chopped green onions and sauté gently until they become fragrant and release their aromatic oils (this is called ‘pa-gireum’ or green onion oil). This step is crucial for building a deep flavor base for the bulgogi.
Step 4
Once the green onions are nicely fragrant, add the thinly sliced carrots and stir-fry briefly. Then, add the marinated beef to the pan. Increase the heat to medium-high and stir-fry quickly, breaking up the meat as it cooks to prevent sticking and ensure even cooking.
Step 5
When the beef is about 80% cooked, use kitchen scissors to cut it into bite-sized pieces. Now, add the sliced onions and the pre-soaked glass noodles to the pan. Continue to stir-fry everything together. If the mixture seems dry, add a little of the pear juice or apple juice to keep it moist and prevent sticking. I added the entire 100ml pack of apple juice. This ensures that the meat and noodles don’t burn and absorb the sauce beautifully.
Step 6
Once all the ingredients are cooked through and the sauce has thickened slightly, drizzle in the remaining 1 teaspoon of sesame oil for a final touch of nutty aroma. Stir briefly, then turn off the heat. Serve hot over steamed rice for a truly satisfying meal!
