Gochugaru-Braised Spicy Bulgogi
Ingredients
Fresh Ingredients
- 300-400 grams of Thinly Sliced Cuts of Rib-Eye Beef (Ask for Bulgogi Cut at Korean Marts)
- 2 whole King Oyster Mushrooms (Substitute with any mushroom)
- ½ package Shiitake Mushroom (Substitute with any mushroom)
- 1 stalk Spring Onion
- ½ whole Onion
Kombu Water
- 1.5 cups Water
- 1 iPhone-sized piece Kelp (Kombu)
Spicy Marinade
- 1.5 Tablespoons Gochugaru
- 1 Tablespoon Soup Soy Sauce (Or Use Regular Soy Sauce)
- ½ Tablespoon Minced Garlic
- 1 Tablespoon Gochujang
- 2 Tablespoons Maesil
- ½ Tablespoon Doenjang (Soybean Paste)
- 1 Tablespoon Sesame Oil
- Few Shakes of Black Pepper
Bulgogi Marinade
- ½ Tablespoon Sugar
- 1.5 Tablespoons Soy Sauce
- 1 Tablespoon Mirim
Instructions
Make Kombu Broth
- Fill a mixing bowl with warm water (1.5 cups). Then place in an iphone-sized piece of kelp (kombu). Let it soak while we prep the other ingredients.
Make Spicy Gochugaru Marinade
- Take out a bowl and mix: Gochugaru (1.5 Tablespoons), Soup Soy Sauce (1 Tablespoon), Minced Garlic (½ Tablespoon), Gochujang (1 Tablespoon), Maesil (2 Tablespoons), Doenjang (½ Tablespoon), Sesame Oil (1 Tablespoon) and Black Pepper (few shakes).
Prep Bulgogi Beef
- Pat down the thin slices of beef with a paper towel. Then use your knife (or your hands) and split large pieces into smaller bite-sized piece. Add the piece to a mixing bowl.
- Then tenderize the meat by adding Sugar (½ Tablespoon). Use your hand to toss the meat in the sugar and get it coated evenly. Then add-in Soy Sauce (1.5 Tablespoons) and Mirim (1 Tablespoon). Give it another mix and set the meat aside for 15 minutes.
Prep Fresh Ingredients
- Slice 2 King Oyster Mushrooms into very thin slices. Cut through a package of Enoki Mushrooms and remove the stem. Take split half of it and give it a wash. Next, cut a stalk of spring onion into small pieces. Finally, thinly slice ½ an onion.
Time to Braise
- Before we start cooking, remove the kombu pieces from the water. We'll use this soon.
- Put a frying pan or wok on a medium heat. Then place in some oil. Once its hot, drop in the meat. Add the onions as well. Stir-fry both around until most of the pink in the meat is gone.
- Then add in the spicy marinade. Stir-fry everything for 30 seconds - so the sauce cooks in the heat too. Then, add in the Kombu water. Place the heat on a high and wait until the wok starts to boil again. Then add-in the king oyster mushrooms as well as the enoki mushrooms.
- Then we have to simply wait. Let the wok boil away and reduce for 20-30 minutes (depends on your heat of your stovetop). Stir the wok from time-to-time. Turn off the heat when the broth reduce to almost nothing (reference video).
- Plate and serve with hot rice!