Bulgogi Jungol (Korean Bulgogi Soup) Recipe

Name: Bulgogi Jungol (Korean Bulgogi Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb trimmed boneless rib-eye steak (1.25 pounds untrimmed); 1/4 cup low sodium soy sauce; 2 tablespoons sugar; 2 tablespoons sake or 2 tablespoons sherry wine; 1 tablespoon dark sesame oil; 1 teaspoon fresh ground black pepper; 8 garlic cloves, minced; 4 ounces sweet potato noodles or 4 ounces cellophane noodles; 7 ounces enoki mushrooms; 2 medium carrots; 6 cups no-salt-added beef stock (such as Swanson); 2 ounces shiitake mushrooms, stemmed and sliced; 8 ounces water-packed extra firm tofu, drained and cubed; 1 red jalapeno chile, sliced; 1 bunch green onion, trimmed and cut into 2-inch pieces; 3/8 teaspoon salt

Servings: persons

1 lb trimmed boneless rib-eye steak (1.25 pounds untrimmed)
1/4 cup low sodium soy sauce
2 tablespoons sugar
2 tablespoons sake or 2 tablespoons sherry wine
1 tablespoon dark sesame oil
1 teaspoon fresh ground black pepper
8 garlic cloves, minced
4 ounces sweet potato noodles or 4 ounces cellophane noodles
7 ounces enoki mushrooms
2 medium carrots
6 cups no-salt-added beef stock (such as Swanson)
2 ounces shiitake mushrooms, stemmed and sliced
8 ounces water-packed extra firm tofu, drained and cubed
1 red jalapeno chile, sliced
1 bunch green onion, trimmed and cut into 2-inch pieces
3/8 teaspoon salt

1
Place beef in freezer for 20 minutes. Remove from freezer; cut across the grain into very thin slices. Place beef in a medium bowl. Add soy sauce and next 5 ingredients (through garlic); toss well to combine. Marinate in refrigerator for 1 hour.
2
Soak noodles in cold water for 30 minutes; drain (noodles will not be tender). Cut noodles with kitchen scissors 2 or 3 times.
3
Trim roots from enoki mushrooms; separate mushrooms into several large clumps. Cut carrots crosswise into thirds; cut each piece lengthwise into 1/8-inch-thick slices.
4
Heat a Dutch oven over high heat. Add beef mixture to pan; stir-fry 2 minutes. Arrange noodles over beef mixture; add stock. Reduce heat to medium-high. Top noodles with enoki, carrots, shiitake, tofu, jalapeno, and onions. Bring mixture just to a simmer; simmer gently for 5 minutes or until noodles are tender. Stir in salt.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb trimmed boneless rib-eye steak (1.25 pounds untrimmed), 1/4 cup low sodium soy sauce, 2 tablespoons sugar, 2 tablespoons sake or 2 tablespoons sherry wine, and more.

Yes, Bulgogi Jungol (Korean Bulgogi Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgogi Jungol (Korean Bulgogi Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions