# Bulgogi Soup

> Bulgogi Guk (불고기국)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/bulgogi-soup-comforting-bulgogi-guk-recipe-불고기국/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 20 min, cook 25 min, total 45 min
- Serves: 4

## Ingredients

### For the Bulgogi Marinade

- 1 lb thinly sliced ribeye or sirloin
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 Asian pear (grated (or 1 regular pear))
- 4 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 green onions (chopped)
- 1/2 tsp black pepper

### For the Soup

- 6 cups beef broth
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 4 oz sweet potato starch noodles (dangmyeon)
- 6 oz maitake mushrooms (torn into pieces (or enoki mushrooms))
- 4 green onions (cut into 2-inch pieces)
- 2 cloves garlic (minced)
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- Salt and pepper to taste

## Instructions

1. Marinate the beef: In a large bowl, combine soy sauce, brown sugar, sesame oil, grated pear, minced garlic, ginger, chopped green onions, and black pepper. Add the sliced beef and mix thoroughly. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
2. Prepare the noodles: Soak the sweet potato starch noodles in warm water for 15-20 minutes until softened. Drain and cut into manageable lengths (about 6 inches).
3. Cook the bulgogi: Heat a large pot or Dutch oven over medium-high heat. Add the marinated beef along with all the marinade and cook for 3-4 minutes, stirring frequently, until the beef is mostly cooked through.
4. Build the broth: Add the beef broth, water, soy sauce, and fish sauce to the pot with the cooked bulgogi. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
5. Add noodles and mushrooms: Add the soaked glass noodles and maitake mushrooms to the pot. Simmer for 5-7 minutes until the noodles are translucent and chewy, and mushrooms are tender.
6. Finish the soup: Add the green onion pieces and minced garlic. Cook for another 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Ladle the hot soup into bowls and drizzle with sesame oil. Garnish with sesame seeds and serve immediately.

## Notes

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#### RECIPE TIPS

- Freeze beef for 30 minutes before slicing for easier, thinner cuts

- Don't skip the pear in the marinade - it tenderizes the meat and adds natural sweetness

- Soak glass noodles in warm (not boiling) water to prevent them from becoming mushy

- If using enoki mushrooms, add them in the last 2 minutes of cooking

- Adjust the sweetness by adding more or less brown sugar to taste

- For a richer broth, use half beef stock and half chicken stock

#### SERVING SUGGESTIONS

- Serve with steamed white rice

- Pair with kimchi or other Korean pickled vegetables

- Add a soft-boiled egg for extra richness

- Serve with small banchan dishes like seasoned spinach or bean sprouts

- Great with crispy seaweed snacks on the side

- Perfect with warm barley tea (boricha)

#### VARIATIONS

- Add thinly sliced onions with the mushrooms for extra sweetness

- Include diced potatoes for a heartier soup

- Use shiitake mushrooms instead of maitake for a different flavor profile

- Add a beaten egg in the last minute for egg drop-style ribbons

- Make it spicy by adding gochugaru (Korean red pepper flakes)

- Include julienned carrots for extra color and nutrition

#### STORAGE

- Store leftover soup in an airtight container in the refrigerator for up to 3 days

- The glass noodles will continue to absorb broth, so add extra broth when reheating

- Reheat gently on the stovetop over medium heat, stirring occasionally

- Not recommended for freezing as the noodles may become mushy

- Store any leftover marinated raw beef separately for up to 2 days

## Nutrition per serving

- Calories: 561
- Carbohydrates: 46 g
- Protein: 29 g
- Fat: 30 g
- Saturated fat: 11 g
- Fiber: 5 g
- Sugar: 13 g
- Sodium: 2858 mg