STEP 1/15
Please prepare the ingredients first.
You only need to prepare one enoki mushroom in a small bag.
STEP 2/15
Soak the glass noodles in cold water for about 30 minutes.
STEP 3/15
Put water in a pot and boil the seafood stock pack to make broth.
STEP 4/15
Remove the blood from the beef with a kitchen towel.
STEP 5/15
Please trim the vegetables.
Chop the green onion about 10cm into small pieces and slice the rest diagonally. Cut the bottom of the enoki mushroom, remove the column and shred the shiitake mushroom about 1cm apart, peel the carrots and shred them thinly, and shred the onions.
Slice the red pepper diagonally.
STEP 6/15
Put 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tablespoon of chopped green onion, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, a pinch of salt, and a little pepper in a bowl and mix well.
STEP 7/15
Add beef to seasoning and mix well.
STEP 8/15
Add seasoned beef and onions to the pot and stir-fry until the surface of the beef is cooked.
STEP 9/15
Add 3 cups of broth and bring to a boil.
STEP 10/15
Remove the foam that floats up with a ladle.
STEP 11/15
Try the soup and season it with salt or soy sauce if it is bland.
STEP 12/15
When the soup boils, add carrots, shiitake mushrooms, and glass noodles and boil for about 5 more minutes.
STEP 13/15
Add enoki mushrooms, green onions, and red peppers and boil them down to the amount of soup you want.
STEP 14/15
If you sprinkle 1 tablespoon of sesame oil and a little sesame seeds, the salty beef and enoki mushroom texture is good.
STEP 15/15
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