Korean Bulgogi Beef Noodle Soup Recipe

Ingredients with Measurements:
- 1 lb. beef sirloin, sliced thinly
- 1/4 cup soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. sesame oil
- 4 cloves garlic, minced
- 1/2 onion, sliced
- 1/4 cup green onions, sliced
- 1/4 cup pear, grated
- 1/4 tsp. black pepper
- 6 cups beef broth
- 8 oz. dried udon noodles
- 1 cup bean sprouts
- 1 cup spinach
- 1/4 cup kimchi
- 2 boiled eggs, sliced
- 1 tbsp. sesame seeds

Special equipment needed:
- Large pot
- Mixing bowl
- Tongs
- Strainer

Step-by-step instructions:

1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, onion, green onions, pear, and black pepper. Mix well.
2. Add the sliced beef to the marinade and mix until well coated. Let it marinate for at least 30 minutes.
3. In a large pot, bring the beef broth to a boil. Add the marinated beef and let it cook for 5-7 minutes or until the beef is fully cooked.
4. In a separate pot, cook the udon noodles according to the package instructions. Drain and set aside.
5. Add the cooked udon noodles to the pot with the beef broth and beef. Let it simmer for 2-3 minutes.
6. Add the bean sprouts and spinach to the pot and let it cook for another 2-3 minutes.
7. Serve the soup in bowls and top with kimchi, sliced boiled eggs, and sesame seeds.


Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Beef broth should be brought to a boil.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 471
Fat: 14g
Carbohydrates: 54g
Protein: 34g
Sodium: 2,238mg

Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Udon noodles can be substituted with soba noodles or ramen noodles.
- Kimchi can be substituted with pickled vegetables.

Variations:
- Add sliced mushrooms to the soup for an extra umami flavor.
- Use chicken broth instead of beef broth for a lighter soup.
- Add gochujang (Korean chili paste) to the marinade for a spicier soup.

Tips and tricks:
- To make the beef easier to slice thinly, freeze it for 30 minutes before slicing.
- If you don't have a pear, you can substitute it with an apple or kiwi.
- Make sure to remove any excess fat from the beef before slicing.

Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in a deep bowl with the toppings arranged neatly on top.

Garnishes:
Sesame seeds and sliced green onions make great garnishes for this soup.

Pairings:
This soup pairs well with a side of steamed rice and a side of Korean-style pickled vegetables.

Suggested side dishes:
Steamed rice and Korean-style pickled vegetables.

Troubleshooting advice:
- If the soup is too salty, add more water or unsalted broth to dilute it.
- If the beef is tough, try marinating it for a longer period of time or cooking it for a longer period of time.

Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Bulgogi is a Korean dish that typically consists of marinated beef that is grilled or stir-fried. This recipe combines the flavors of bulgogi with a comforting noodle soup.

Flavor profiles:
This soup is savory, sweet, and slightly spicy. The beef is tender and flavorful, and the noodles and vegetables add a nice texture to the soup.

Serving suggestions:
Serve this soup as a main dish for a comforting and satisfying meal.

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Region: Korean

Taste: Savory, Tangy, Spicy, Umami, Sweet