Bulgogi Soup

Bulgogi Soup

Bulgogi Soup is a delicious variation of the classic Korean bulgogi (marinated beef), where the beef is simmered in a savory, flavorful broth.

It’s a comforting, hearty soup with the signature flavors of bulgogi—soy sauce, garlic, sesame oil, and sweetness—infused into the broth. This dish is typically served with steamed rice, making it a complete meal.

Here’s how to make Bulgogi Soup:

Ingredients:

Beef (thinly sliced): 1 lb (about 450g) of beef (rib-eye or sirloin works best)

Onion: 1 medium, thinly sliced

Garlic: 3-4 cloves, minced

Ginger: 1-2 slices (optional)

Soy sauce: 3 tablespoons

Sesame oil: 1 tablespoon

Sugar: 1 tablespoon (or honey)

Rice wine (mirin): 2 tablespoons (optional)

Green onions: 2-3 stalks, chopped (for garnish)

Carrot: 1 small, thinly sliced (optional)

Korean chili flakes (gochugaru): 1 teaspoon (optional, for a mild kick)

Water or beef broth: 4-5 cups (depending on how brothy you like it)

Salt and pepper: to taste

Tofu: 1/2 block, cut into cubes (optional)

Sesame seeds: for garnish (optional)

Mushrooms (shiitake or enoki): 1/2 cup (optional)

Instructions:

Marinate the Beef:

In a bowl, mix the sliced beef with 2 tablespoons of soy sauce, sesame oil, sugar (or honey), minced garlic, and rice wine (if using). Let it marinate for at least 20 minutes (or up to an hour for more flavor).

Sauté the Aromatics:

Heat a large pot over medium heat and add a little sesame oil. Add the minced garlic and sliced onion and sauté until fragrant and softened, about 3-4 minutes.

If you like a little extra flavor, you can add ginger at this stage (optional).

Cook the Beef:

Add the marinated beef to the pot and cook, stirring frequently, until the beef starts to brown and caramelize slightly, about 3-4 minutes.

Add the Broth:

Pour in the water or beef broth, bringing the mixture to a gentle boil. Stir to combine and scrape up any browned bits from the bottom of the pot.

If you want extra richness, you can add some beef bone broth.

Simmer the Soup:

Reduce the heat to low and let the soup simmer for 20-30 minutes to allow the beef to become tender and the flavors to meld together. Add the gochugaru (Korean chili flakes) for a mild kick if you want some heat.

Add the optional mushrooms and tofu during the last 10 minutes of cooking, if desired.

Final Seasoning:

Taste the soup and season with salt, pepper, and additional soy sauce, if needed.

Serve:

Serve the bulgogi soup hot, garnished with chopped green onions, sesame seeds, and any extra toppings of your choice. It’s typically served with a side of steamed rice.

Tips:

Beef: Thinly sliced beef is key for bulgogi, so it’s easy to cook quickly and absorb the flavors. You can buy pre-sliced bulgogi beef or freeze the beef slightly before slicing it yourself.

Broth: Using beef broth will give the soup a richer flavor, but water works just fine too if you’re looking for a lighter version.

Heat: You can adjust the heat level by adding more or less gochugaru or even a splash of gochujang (Korean chili paste) for extra spice.

Bulgogi Soup is the perfect comfort food with its savory broth, tender beef, and delicious umami flavors. It’s hearty, satisfying, and perfect for chilly days or when you’re craving a warm, flavorful meal.