Рецепт Bulgogi Jungol
Bulgogi is a very well-known Korean dish, we all know it’s made with beef slices marinated in a sweet style soy sauce tenderized by pears then grilled but do you know what a Bulgogi Jungol is? Jungol/Jeongol in English means stew or hotpot and this is what this dish is? A stew prepared with Bulgogi together with noodles, mushrooms, vegetables and tofu, usually prepared in a shallow pot called jeongol naembi. Like bulgogi this is quite simple to prepare, in fact like bulgogi you can also prepare it in table top like hot pot. Once you have your bulgogi everything will be a breeze, you just need the pot and your stock and add any vegetables you wish. Bulgogi Jungol Save Print Prep time Cook time Total time Serves: 5-6 Ingredients freshly prepared or leftover bulgogi (recipe here) 200 g sweet potato noodles 200 g enoki mushrooms 4 pcs shiitake mushrooms, sliced 1 block extra-firm tofu, cubed 1 medium carrots, julienned 6 cups beef stock 1 red chilli pepper, sliced 1 bunch spring onions, cut into 2-inch sections 2 tbsp gochuang 2 tbsp sugar fish sauce Instructions In a large stone pot pour the beef stock, add the sugar, gochuang and season with fish sauce. Bring to a boil then bring down to simmering heat. Place the noodles at the bottom, top it with bulgogi, enoki mushrooms, carrots, shiitake mushrooms, tofu, red chilli pepper and spring onions. Bring to a slow simmer for 5 minutes or until noodles are cooked. 3.5.3226 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Recommended