Seoul Bulgogi Pot

5 from 3 votes

Bulgogi, mushrooms and broth all in one pan.

Course: Easy

Servings: people

Fill a small bowl with cold water. Place the potato starch noodles in and let them soak for 15-20 minutes.
Cut the stems off the oyster mushroom and enoki mushroom. Use your fingers to split the oyster mushrooms apart from each other.
Cut the spring onion into thin slices.
Then cut the onion in half and then into thin slices.

Peel the Korean Pear and cut into smaller pieces. Then grate each piece into a mixing bowl. Use a strainer to catch the chunks and squeeze out any remaining juice into the bowl. You will need exactly 1 cup. (If you come up short, feel free to add in a little bit of store-bought pear juice).
Next, add-in Soy Sauce (⅓ cup), Sugar (1 Tablespoon), Minced Garlic (1 Tablespoon) and Honey (1 Tablespoon).
Next, add in the sliced onions into the marinade.
Finally, add the sliced beef into the marinad. De-tangle each meat piece as you add it in. Let it soak for 30 minutes.

Place a large frying pan on a medium-high heat. (Don't add in any oil.) When its hot, use a pair of tongs to grab the soaking meat pieces and place directly into the frying pan. Add in the onion pieces as well. (Note: Do not dump-in the leftover marinade into the frying pan. There's enough marinade already soaked into the meat)
Next, the most important step: Add in water (½ cup) to dilute the marinade.
Once the pan starts to boil, move the meat to one side. Then grab the potato starch noodles out of the water and place into the pan. Add-in the enoki and oyster mushrooms. Then place a lid on and let it simmer for 2 minutes.
After 2 minutes, give the broth a taste. It may taste slightly bland: Add in Soy Sauce (1 Tablespoon), Sesame Oil (1 Tablespoon), and the spring onion slice.
Turn heat off. Garnish with a few shakes of sesame seeds.
Bon Appetit! Eat with a bowl of hot rice.