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Korean Seoul-Style Bulgogi (Meat and Vegetables in Broth)

INGREDIENTS global_chef_big

  • 300 grams of entrecote
  • 3 Taste of Asia shitake mushrooms soaked in hot water
  • 100 grams of forest mushrooms
  • ½ pack of enoki mushrooms (small mushrooms that look like sprouts)
  • 3 Chinese cabbage leaves
  • ¼ onion
  • 50 grams of carrots
  • 5 spring onions
  • Marinade
  • 3 Tbsp Sempio soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp crushed garlic
  • 1 Tbsp Taste of Asia sesame oil
  • Pinch of black pepper
  • Broth
  • 3 cups of water
  • 2 Tbsp soup powder
  • ¾ cup Sempio soy sauce or more, according to taste

COOKING_METHOD

1. Dry the meat on paper towels and cut into 3cm thick strips.

2. Mix the meat with marinade ingredients and let stand for 30 minutes.

3. Slice the onions and mushrooms. Cut the cabbage, carrots and spring onion into strips about 5cm in length.

4. Place the vegetables in a pot and add the meat to the center of the pot.

5. Pour the broth over the meat and vegetables and bring to boil on a high heat.

6. When boiling, reduce the heat, cook until the vegetables are soft, and serve.

Bulgogi is a


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