Seoul Style Bulgogi
Potato starch noodles - 100g
Soak the noodles in water for 1 hour.
Drain and set aside to cook later.
Korean plum extract - 1 tbsp
If you don't have the plum extract, you can use 1/2 tsp of lemon juice + 1/2 tbsp of brown sugar
Soy sauce - 7.5 tbsp
Brown sugar - 2 tbsp
Ground black pepper - 1/2 tsp
Sesame oil - 1 tbsp
Corn syrup - 1 tbsp
Minced garlic - 3 tbsp
Beef, thinly sliced - 450g (Shabu Shabu cuts)
Detangle each meat piece as you coat it with the marinade.
Cover and marinate the meat for 1 hour in a fridge.
Enoki mushrooms - 2 cups (1 pack)
Carrots - 1/2 cup
Oyster mushrooms - 3 cups
Green onions - 2
Medium onion - 1
Take out the marinated meat from the fridge.
Place the vegetables and marinated meat in a pot.
Water - 2 cups
Cover and bring it to a boil on high heat.
Once it starts boiling, reduce to medium heat and detangle the meat.
Cover and cook at medium heat until vegetables and meat are mostly cooked, for about 5 minutes.
Add in the potato starch noodles.
Cover and cook for 2-3 minutes.
Taste and add more sugar, soy sauce, or water if desired.
Serve with hot steamed rice.