One Dish

Cooking With Idols

2013.08.09 : Pulgogi with iced noodles

I made this at school in Korea but haven’t bothered to make it myself here (because every time we have a bbq, my friends are more than happy to make it in exchange for use of my grill). Maa-kun totally cheats on the sauce, but whatever. If you want to make the sauce from scratch yourself, use this.

Sakamoto Masayuki’s Pulgogi and Iced Noodles
Recipe type: Main
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • Beef: 120g, cut into strips
  • Yakiniku sauce: 2tbsp (twice)
  • Cooking oil: appropriate amount
  • Garlic: 1 clove (minced)
  • Onion (white): 1 (thinly sliced)
  • Carrots: 20g (thinly sliced) (about a 4cm long one should do to get the right amount)
  • Koch’ujang: 1tsp
  • Chives: ½ one
  • Chinese chili oil: 1tsp
  • Sesame oil: 1tsp
  • Ginger juice: 1tbsp
  • Cayenne pepper: to garnish
Instructions
  1. In a bowl, add yakiniku sauce to meat, mix until coated
  2. Coat the bottom of a pan with cooking oil, add in garlic (I would really say add a lot more garlic than he does. This is Korean food we’re making), fry it up
  3. When it looks good and cooked, add in the beef
  4. Add in onions and carrots
  5. When the veggies look cooked, add in koch’ujang (seriously, add more koch’ujang than this), and coat everything in it
  6. Add in chives
  7. When everything is coated, the bulgogi is done
  8. Cook the cold noodles (7-8 minutes should do)
  9. Drain that motherfucker, rinse the noodles
  10. Add to a new bowl, add in yakiniku sauce (2tbsp), chili oil, sesame oil, more super thinly sliced onions), mix until everything is coated
  11. This is an important point, Maa-kun says: pour on the ginger juice, top with threaded cayenne peppers

 

2013bulgogimain dish

tokaikko • November 26, 2014


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