A new TV show is on the rise these days with “Soo-mi’s Side Dishes”. In this cooking show, actress Kim Soo-mi shows famous celebrity chefs how to make delicious traditional Korean dishes. The recent show spotlights Seoul old-school style Bulgogi. Bulgogi is often enjoyed over a BBQ or pan fried but this style takes another sweet twist. The slightly sweet and salty beef is simmered in a shallow pot with a variety of mushrooms to deepen the flavor of the sauce and chewy glass noodles for the fun texture.
Kim Soo-Mi’s mentions that her husband is originally from Seoul so this is the way they enjoy it at home. She’s a loud and blunt but is a secretly affectionate famous grandmother actress in Korea. She approaches recipes like many grandmother’s we know, a handful of this and a fistful of that. The co-hosts stressfully try to guesstimate for the other chefs what these approximations would mean for a real chef.
Well, this guestimation makes for a really delicious bulgogi simmered in just enough sauce to keep the beef and mushrooms moist and the noodles saucy enough. It’ll particularly be perfect for the fall days to come. Enjoy!
Fun clips from the show!
(our wonderfully cute grandma and her hosts!)
(a host trying to tell chef’s approximate amount of water and sauce) 🙂 
(delicious even for the chefs!)
INGREDIENTS FOR SEOUL BULGOGI
MAIN INGREDIENTS
- 1¾ ounce (50 g) sweet potato noodles
- (Korean glass noodles, 당면)
- ⅔ lb (300 g) thinly sliced beef ribeye (paper thinly sliced)
- ⅓ onion
- ⅔ green onion or scallion
- 2 ⅔ ounce (75 g) oyster mushroom
- 2 ⅔ ounce (75 g) enoki mushroom
MEAT MARINADE
- ⅓ Korean pear
- (Korean pears are very large, can be substituted with ½ bosc pear or apple)
- ¼ cup + 1 Tbsp soy sauce
- ½ Tbsp minced garlic
- 1½ Tbsp sugar
- 2 Tbsp Korean green plum syrup (매실청)
- * substitute noted below (1 Tbsp sugar)
FINISHING TOUCHES
- ¼ Tbsp sesame oil
- sprinkle roasted sesame seeds
INSTRUCTIONS
1. Soak the sweet potato noodles in cold water for at least 30 minutes.
2. In a large bowl, place the beef in water for about 5 minutes, just long enough to rid of some of the meat odor. *Note, for thinly sliced beef, do not soak for too long.
3. Drain the water and lightly pat the meat dry. *Do not squeeze the water out.
4. Prepare the vegetables. Since the beef is thinly sliced, very thinly slice the onion. Slice the green onions, and prepare the oyster mushroom and enoki mushrooms. Set aside.
5. Peel the pear and grate (or blend) it into a bowl. With a mesh strainer, strain and squeeze out the juice only into a large bowl. Throw out the pulp.
6. Mix in all the marinade ingredients (soy sauce, sugar, green plum syrup, minced garlic, black pepper) into the pear juice bowl.
7. Place the beef into the marinade bowl. Add the onions into the beef marinade. Set aside for at least 20 minutes.
8. Heat a large shallow pot on high. You will want to cook the beef on high heat so that the meat does not get too chewy. Place the bulgogi beef and remaining marinade in the pan and cook for about 30 second. Add in the water.
9. As the bulgogi begins to simmer, add in the sweet potato noodles to one side. Leave the noodles to the side so that it’s easier to find and eat the noodles when ready. Add in the oyster mushroom and enoki mushrooms as well.
10. Bring the bulgogi to a high simmer. As the meat cooks through, add in the green onions and close the top for about 30 seconds. At the end, add in the sesame oil and sesame seeds.
| Servings |
2 people
|
- 1¾ ounce (50 g) sweet potato noodles * Korean glass noodles, 당면
- ⅔ lb (300 g) thinly sliced beef ribeye paper thinly sliced
- ⅓ onion
- 1/2 green onion or scallion
- 2⅔ ounce (75 g) oyster mushroom
- 2⅔ ounce (75 g) enoki mushroom
- 1/2 cup (120 ml) water
- ⅓ asian pear *Asian pears are very large, can be substituted with ½ bosc pear or apple
- ¼ cup + 1 Tbsp soy sauce
- ½ Tbsp minced garlic
- 1 ½ Tbsp sugar
- 2 Tbsp Korean green plum syrup * detailed noted below. can be substituted with 1 Tbsp sugar
- ¼ Tbsp sesame oil
- pinch roasted sesame seeds
Ingredients
Meat Marinade
Finishing Touches
|
|
- Soak the sweet potato noodles in cold water for at least 30 minutes.
- In a large bowl, place the beef in water for about 5 minutes, just long enough to rid of some of the meat odor. *Note, for thinly sliced beef, do not soak for too long.
- Drain the water and lightly pat the meat dry. *Do not squeeze the water out.
- Prepare the vegetables. Since the beef is thinly sliced, very thinly slice the onion. Slice the green onions, and prepare the oyster mushroom and enoki mushrooms. Set aside.
- Peel the pear and grate (or blend) it into a bowl. With a mesh strainer, strain and squeeze out the juice only into a large bowl. Throw out the pulp.
- Mix in all the marinade ingredients (soy sauce, sugar, green plum syrup, minced garlic, black pepper) into the pear juice bowl.
- Place the beef into the marinade bowl. Add the onions into the beef marinade. Set aside for at least 20 minutes.
- Heat a large shallow pot on high. You will want to cook the beef on high heat so that the meat does not get too chewy. Place the bulgogi beef and remaining marinade in the pan and cook for about 30 second. Add in the water.
- As the bulgogi begins to simmer, add in the sweet potato noodles to one side. Leave the noodles to the side so that it’s easier to find and eat the noodles when ready. Add in the oyster mushroom and enoki mushrooms as well.
- Bring the bulgogi to a high simmer. As the meat cooks through, add in the green onions and close the top for about 30 seconds. At the end, add in the sesame oil and sesame seeds. *It will not take long for the meat to cook because it’s very thin.
Leave a Reply