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!
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.
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.
3
Add ginger, soy sauce, salt, sugar, mirin and tuna fish sauce. Mix thoroughly and let it sit for 10 minutes. Set aside.
4
On a bulgogi pan, place half of the marinated beef in the centre 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.
5
Pour the broth into the soup area surrounding the grill. Add some glass noodles and turn on the heat to grill/boil.
6
Cook over medium heat, flipping the meat occasionally to avoid burning. Try to refrain from mixing the bulgogi and broth together! Let the juices from the bulgogi naturally slip down into the broth.
7
If the bulgogi turns out nice, crispy and brown, it's done! Garnish with Korean leek (daepa) and two additional red pepper slices for a red-hot touch! Enjoy the now perfect way to enjoy your beef and soup with the perfect bulgogi pan.
Ingredients
−3 people+
Ribeye Roll625 g, thinly sliced
Onion40 g (about ¼ onion), sliced
Chives15 g, cut into 5 cm lengths
Shiitake Mushrooms1
ENOKI MUSHROOM(china)1
Red Chilli4 slices
HAEPYO Vermicelli 500G45 g (soaked in water 10 minutes)
