Gochugaru-Braised Spicy Bulgogi

Ingredients

• 300-400 grams of Thinly Sliced Cuts of Rib-Eye Beef ((Ask for Bulgogi Cut at Korean Marts))
• 2 whole King Oyster Mushrooms ((Substitute with any mushroom))
• 1/2 package Shiitake Mushroom ((Substitute with any mushroom))
• 1 stalk Spring Onion
• 1/2 whole Onion
• 1.5 cups Water
• 1 iPhone-sized piece Kelp (Kombu)
• 1.5 Tablespoons Gochugaru
• 1 Tablespoon Soup Soy Sauce ((Or Use Regular Soy Sauce))
• 1/2 Tablespoon Minced Garlic
• 1 Tablespoon Gochujang
• 2 Tablespoons Maesil
• 1/2 Tablespoon Doenjang (Soybean Paste)
• 1 Tablespoon Sesame Oil
• Few Shakes of Black Pepper
• 1/2 Tablespoon Sugar
• 1.5 Tablespoons Soy Sauce
• 1 Tablespoon Mirim

Instructions

1. 1

   --- Make Kombu Broth ---

2. 2

   Fill a mixing bowl with warm water (1.5 cups). Then place in an iphone-sized piece of kelp (kombu). Let it soak while we prep the other ingredients.

3. 3

   --- Make Spicy Gochugaru Marinade ---

4. 4

   Take out a bowl and mix: Gochugaru (1.5 Tablespoons), Soup Soy Sauce (1 Tablespoon), Minced Garlic (1/2 Tablespoon), Gochujang (1 Tablespoon), Maesil (2 Tablespoons), Doenjang (1/2 Tablespoon), Sesame Oil (1 Tablespoon) and Black Pepper (few shakes).

5. 5

   --- Prep Bulgogi Beef ---

6. 6

   Pat down the thin slices of beef with a paper towel. Then use your knife (or your hands) and split large pieces into smaller bite-sized piece. Add the piece to a mixing bowl.

7. 7

   Then tenderize the meat by adding Sugar (1/2 Tablespoon). Use your hand to toss the meat in the sugar and get it coated evenly. Then add-in Soy Sauce (1.5 Tablespoons) and Mirim (1 Tablespoon). Give it another mix and set the meat aside for 15 minutes.

8. 8

   --- Prep Fresh Ingredients ---

9. 9

   Slice 2 King Oyster Mushrooms into very thin slices. Cut through a package of Enoki Mushrooms and remove the stem. Take split half of it and give it a wash. Next, cut a stalk of spring onion into small pieces. Finally, thinly slice 1/2 an onion.

10. 10

    --- Time to Braise ---

11. 11

    Before we start cooking, remove the kombu pieces from the water. We'll use this soon.

12. 12

    Put a frying pan or wok on a medium heat. Then place in some oil. Once its hot, drop in the meat. Add the onions as well. Stir-fry both around until most of the pink in the meat is gone.

13. 13

    Then add in the spicy marinade. Stir-fry everything for 30 seconds - so the sauce cooks in the heat too. Then, add in the Kombu water. Place the heat on a high and wait until the wok starts to boil again. Then add-in the king oyster mushrooms as well as the enoki mushrooms.

14. 14

    Then we have to simply wait. Let the wok boil away and reduce for 20-30 minutes (depends on your heat of your stovetop). Stir the wok from time-to-time. Turn off the heat when the broth reduce to almost nothing (reference video).

15. 15

    Plate and serve with hot rice!