After trying to decide what to have for lunch on this cold and rainy afternoon, Donghee decided to give bulgogi soup a shot. Bulgogi is one of my favorite Korean foods. It is one of the most “foreigner friendly” Korean foods I know of. Bulgogi is usually beef. It is marinated before it is cooked. Donghee is not a recipe guy, and he never measures anything, but I tried to watch him so I could try it on my own someday.
First, he cut the beef into thin strips. To make the marinade, he mixed together a few spoons of minced garlic, soy sauce, sugar, sesame oil, grated onion, pepper, and plum juice made by his grandma. He mixed the beef in the marinade and let it sit for a couple of hours.
He moved the beef and marinade mixture to a pot and cooked it for a few minutes before adding enough water to cover everything. He also added some sliced carrots and a spoon of dashida, which Donghee calls magic powder. I looked it up and found out its soup stock. In this case, beef flavored. He brought the soup to a boil, then reduced to a simmer.
After about 5 minutes, he added a few chopped scallions and some enokitake mushrooms. I had to look that up too. They’re the long skinny mushrooms that are all bunched together.
He let it cook a few more minutes. It turned out really good. Might add a few more veggies next time. It usually has those clear glass noodles in it as well, but overall I’d say he did a good job making a yummy lunch! He might just be a keeper!
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