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Seoul-Style Bulgogi / 서울식 불고기

There’s nothing more welcoming than a nice, warm dish with the power to gather loved ones to the dinner table in the beginning days of January! It’s the perfect combination of beef and warm soup made with the perfect bulgogi pan!

Buy The Ingredients At Oseyo

Ribeye Roll

Oseyo meat

Daesang Hwayoung Glass Noodle 1KG

1KG

£3.99

SEMPIO Soy Sauce(Jin Gold F3) 500ML

500ML

Garlic

Oseyo Vegetables

  • Make sure to click through the tabs to see the ingredients
Ingredients
3-4 Person
Ribeye Roll
1 lb 6 oz, Thin Sliced
Onion
1/3 cup (sliced)
Chives
¼ cup (cut 2” long)
Shiitake Mushrooms
1
ENOKI MUSHROOM(china)
1
Red Chili Pepper
4 slices
Daesang Hwayoung Glass Noodle 1KG
1 1/2 oz (soaked in water 10 minutes)
Big Green Onion
¼ cup (sliced)

Recipe Instructions

  • Serves: 3-4 | Total Cooking Time: 4 hours

Step 1

In a bowl, add the ribeye roll, grated pear, soy sauce, mirin, garlic and corn syrup and mix thoroughly. Then, add the sesame oil and mix again. Rest for 3 hours in the fridge to marinate.

Step 2

In the meantime, start making the broth. Pour water into a pot and add the dried kelp. Boil for about 7 minutes then remove the kelp and turn off the heat.

Step 3

Add ginger, soy sauce, salt, sugar, mirin and tuna fish sauce. Mix thoroughly and let it sit for 10 minutes. Set aside.

Step 4

On a bulgogi pan, place half of the marinated beef in the center to grill. (Avoid the beef from falling down into the soup area!) Add the onion, chives, mushrooms and two red pepper slices on top of the meat.

Step 5

Pour the broth into the soup area surrounding the grill. Add some glass noodles and turn on the heat to grill/boil.

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