BULGOGI JEONGOL
Bulgogi jeongol (sometimes spelled jungol) is one of my favorite cool weather dishes. This Korean hot pot features a variety of ingredients simmered together, and this version stars the popular thin-sliced marinated beef known as bulgogi. Jeongol is typically cooked and served in a communal pot that sits in the center of the table on a portable stove. My recipe calls for a very straightforward dasima (dried kelp) broth that's poured in once you've arranged the bulgogi and the rest of the components in the stew pot. The bulgogi flavors the broth as it simmers, making it subtly sweet and savory. You can get creative with layering and arranging components in one by one if you're having a dinner party, or just dump everything in together for a more casual dish. Either way you'll have a warming, hearty meal. The broth and bulgogi can be prepared the day before, just leaving the preparation of the noodles, veggies and rice for the day of. The accompanying ingredients I've included in this recipe are ones I think go particularly well with bulgogi and dasima broth, especially dangmyeon (sweet potato glass noodles) and an assortment of mushrooms, but feel free to edit the components to your liking-it's your jeongol!
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dasima broth: Combine the dasima and 8 cups cold water in a large pot. Let sit until the dasima swells until doubled in size and the water turns slightly green-yellow, about 30 minutes. Bring to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 3 minutes. Discard the dasima, then add the radish and simmer until the radish is soft enough to be easily pierced with a fork, about 25 minutes. Turn off the heat and stir in the guk-ganjang and 1/2 teaspoon salt. Discard the radish; you should have about 4 cups broth. Set aside.
- For the bulgogi: Whisk the soy sauce, sugar, mirin, sesame oil, garlic and few grinds of black pepper together in a large bowl until combined and most of the sugar is dissolved. Add the beef to the marinade and toss until the beef is well coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- For the assembly: Soak the dangmyeon noodles in a large bowl of lukewarm to warm water until they bend around your hands nicely when lifted, 20 to 30 minutes. Drain in a colander and set aside while preparing the other ingredients.
- To assemble the dish, place the onion over the bottom of a 12-inch high-sided skillet or shallow pot with a lid. Follow with the soaked dangmyeon noodles. Then add as much or little of the bulgogi, oyster mushrooms, shiitakes, tofu, enoki, carrot, crown daisy, minari, cabbage and scallions as you like to the pot (pack the ingredients in as the mushrooms will cook down). Carefully pour the prepared dasima broth in; you can start off with 3 cups or add all 4 cups of the both for a soupier version.
- Cover with a tight-fitting lid. Bring to a boil over high heat and let cook until the vegetables are tender and cooked through and the bulgogi turns brown, 2 to 4 minutes. (If you want more broth, add some water and season with salt.) Serve immediately with rice on the side. And don't forget to dig down to the dangmyeon noodles on the bottom!
MOOSE'S CLOSE-ENOUGH BULGOGI
This is a really tasty, easy, and quick recipe. All of the ingredients are readily available online. The soy sauces will also serve you well in stir-frying.
Provided by Bigmoose
Categories Korean Recipes
Time 3h26m
Yield 4
Number Of Ingredients 11
Steps:
- Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
- Combine onion, Asian pear, dark soy sauce, light soy sauce, rice wine, sesame oil, ginger, garlic, and black pepper in a blender. Puree into a smooth marinade. Add sesame seeds; blend briefly on low just to mix them in.
- Spread a thin layer of marinade in the bottom of a large container. Add a single layer of beef. Cover beef evenly with another thin layer of marinade. Repeat with remaining beef and marinade. Cover container and refrigerate until flavors combine, at least 3 hours and preferably overnight.
- Heat a large grill pan or skillet over high heat. Add all the beef and marinade; cook, stirring constantly, until most of the marinade evaporates and the beef starts to brown, 3 to 4 minutes. An instant-read thermometer inserted into a slice should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 232 calories, Carbohydrate 5.5 g, Cholesterol 48.9 mg, Fat 12.9 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 3.5 g, Sodium 987.7 mg, Sugar 1.8 g
MOOSE BULGOGI
best cooked on a very hot flame and served over rice. Portobello mushroom can be substituted for the oyster and shitake mushrooms
Provided by Ann DeLong @annypanny
Categories Wild Game
Number Of Ingredients 11
Steps:
- Slice the moose meat into slivers about 1 inch long and put the sugar in with it and stir and let sit for 20 minutes.
- Add soy sauce, sesame oil, pepper, sesame seeds and chopped garlic to moose and stir
- Prepare green onions by slicing thinly, oyster mushrooms can be rough sliced and the shitake mushroom must have their stems removed and sliced to medium thickness.
- Take a wok or large skillet with 1 to 2 Tablespoons veg oil. Preheat wok and oil until oil is very hot. Put moose mixture in first, then put onions and mushrooms on top of that. Depending on how hot your flame is, stir after a few minutes and cook until meat is cooked thru.
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