Bulgogi Sukiyaki! / 불고기 스키야키

Step 1

Pour sake into a pot, bring it to a boil, and let the alcohol evaporate. Add soy sauce and brown sugar, then simmer over low heat until the sugar dissolves.

Step 2

Generously coat a skillet with beef fat and grill bite-sized slices of tofu until they turn golden brown and crispy. Set aside once all the tofu slices are fully cooked.

Step 3

Coat the skillet with beef fat once more, place the beef slices, and pour a small amount of the sauce from step 1. Grill the beef lightly, aiming for a 60-70% doneness that is medium-rare to medium. Set aside.

Step 4

Afterwards, add sliced shiitake mushrooms to the same pan and stir-fry them well. If needed, coat the pan with beef fat again. Then, place cabbage and enoki mushrooms on the pan and wait until they are cooked

Step 5

Add the grilled tofu, the remaining sauce, and the noodles to the pan, then close the lid and simmer for 5 minutes.

Step 6

Add Korean crown daisy leaves, the beef from step 3, green onions, and stew stock with water, then close the lid and simmer for another 5 minutes

Step 7

Serve with cooked rice. Dip the vegetables or meat into a pasteurized raw egg yolk for extra umami!