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Korean Mild Bulgogi Soup

A rich beef broth with glass noodles. This is my favorite recipe for a mild Korean beef soup — bulgogi (pulgogi). It's quick and easy to make, and comes out deeply flavorful and satisfying. Ingredients for 1 serving.

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Korean non-spicy Bulgogi Soup
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Korean non-spicy Bulgogi Soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 5 g
Fats 21 % 3 g
Carbohydrates 43 % 6 g
73 kcal
GI: 40 / 0 / 60
  • Thinly slice the beef and mince the garlic. Put the beef in a bowl and add the garlic, then the sugar, honey, sesame oil, soy sauce, and pepper. Mix well. Soak the glass noodles in cold water. Chop the onion, carrot, and green onion. Add salt to the water and bring it to a boil. Add the onion, carrot, green onion, and beef to the boiling water and cook over high heat for 10 minutes. Add the noodles and cook 5 minutes more, then add the mushrooms and cook another 10 minutes.
  • A note on Korean food: Korean cuisine is generally spicy, leaning heavily on seasonings — especially red pepper, which gives many dishes their signature red-orange color. The warm, humid climate of the south favored chiles, which also helped preserve food. Interestingly, Koreans only started using chiles in the 16th century, after the Portuguese brought them from South America; that's when the traditional style of Korean cooking took shape, and the words "delicious" and "spicy" became nearly synonymous in the language. The spice list is small — mostly garlic and chile — but used in different proportions for very different results. The three core Korean condiments are soy sauce (ganjang), gochujang, and doenjang. The cooking of Soviet-era Koreans (Koryo-saram) is recognizable for its generous use of coriander, which gives their salads a distinctive flavor and aroma. Korean cuisine shares much with Chinese and Japanese cooking: like the Chinese, Koreans enjoy pork; like the Japanese, they eat a lot of fish, including raw. A traditional Korean table is set with many small dishes of side dishes (banchan), served in a precise order established centuries ago under the Joseon dynasty. The number of side dishes signaled the occasion — a new baby, a milestone birthday, or just a family dinner — with twelve served at the so-called royal meal. Koreans traditionally eat with chopsticks (metal ones, since bamboo was scarce on the peninsula), but a spoon comes with every meal because the cuisine has so many soups. The spoon is even a symbol of life in Korean culture: where one might say "four mouths," Koreans say "four spoons," and of someone who has died, "he set down his spoon."

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Pepper - 26  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Starch noodles - 336  kcal/100g

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