inthekitchen
Chef Deok-Yeon Oh Little Korea Spurred by the lack of restaurants serving Korean cuisine , Deok-Yeon opened her own when she arrived from Suwon in 2015 . This aptly named wee eatery shares classic beloved tastes from South Korea . These recipes are brimming with big flavour . Gochugaru chile flakes , not particularly fiery , add a unique sweet heat and the amount can be altered to suit personal taste . Spicy tofu stew is outstanding , highlighting the versatility of tofu . Beef bulgogi , a signature of the cuisine , gets its deep umami flavour from a sesame and soy marinade .
Beef Bulgogi
INGREDIENTS Bulgogi Marinade 4 Tbsp soy sauce 2 Tbsp water 1 Tbsp sesame oil 2 Tbsp sugar 1 Tbsp minced garlic 1 / 2 tsp black pepper
Bulgogi Bowl 1 1 / 2 cups sliced beef 2 packs of udon noodles 1 cup cabbage , sliced 1 / 4 onion 1 / 4 medium carrot , sliced 4 white mushrooms , sliced 2 green onions , chopped 2 Tbsp canola oil
Garnish Toasted sesame seeds
METHOD Bulgogi Marinade 1 . Combine all marinade ingredients in a small bowl and mix thoroughly until sugar is fully dissolved .
Bulgogi Bowl 1 . In a medium bowl , add sliced beef and the marinade . 2 . Mix well to combine and set aside for at least 2 hours , or overnight in the fridge .
3 . Boil 1 1 / 4 cup of water and cook the noodles for 3 minutes . Rinse with cold water , drain , set aside . 4 . Heat a wok or a pan over high heat . Add canola oil , marinated bulgogi and the vegetables . Cook for about 2-3 minutes until the vegetables are tender and the beef is browned . 5 . Add noodles and stir fry with the meat and vegetables until the beef is fully cooked . 6 . Top with toasted sesame seeds as garnish
Yield 2 bowls
14 ciao ! / mar / apr / two thousand twenty-two