Beef Bulgogi in Pear Marinade on Homemade Kansui Noodles
Beef Bulgogi in Pear Marinade on Homemade Kansui Noodles
by aminorman
1 Comment
aminorman
**Bulgogi**
|Ingredients|Metric|US|Notes| |:-|:-|:-|:-| |Beef, thinly sliced|200 g|½ lb|Flat Iron @ 3 mm| |Pear, shredded|6 tbsp|6 tbsp|Any pear but these are Asian Pear, local tree| |Soy Sauce|4 tbsp|4 tbsp|I used full sodium but low sodium is fine| |Brown Sugar|2 tbsp|2 tbsp|Other sweeteners should work| |Sesame Oil|2 tbsp|2 tbsp|Quality fresh if you can get it| |Garlic Minced|1 tbsp|1 tbsp|Super fine mince| |Ginger Minced|1 tbsp|1 tbsp|Super fine mince| |Gochujang|1 tbsp|1 tbsp|Red Chili Paste| |Doenjang|1 tbsp|1 tbsp|Bean Paste|
**Day before**
* Chill meat to near frozen and slice to 3 mm * Mix all the marinade items * Mix beef and marinade and refrigerate for 24 hours * Make noodles
**Day of**
* Fry beef in batches on high heat. Strain the batches to remove some juice * Boil Noodles and drain. Stir in a little oil to keep noodles separate and keep warm * Fry beef a second time on high heat right at plate up * Plate noodles and beef and garnish with green onion and sesame seeds
**Noodles**
|Ingredients|Metric|US|Notes| |:-|:-|:-|:-| |Bread Flour|300 g|10.6 oz|All purpose works but less chewy| |Water, very warm|118 ml|½ cup|48C / 118F| |Kansui|1 tsp|1 tsp|Koon Chun Lye Water|
* Mix everything and knead for 5 minutes. I use a stand mixer with dough hook. * Make a tight ball, wrap in plastic wrap and refrigerate for a few hours * By Hand: Roll out dough as thin as can and knife cut super thin noodles * By Pasta maker: * Run the dough through decreasing thicknesses while folding it back on itself * Use the thin pasta cutter and keep separated and dusted until ready to boil
1 Comment
**Bulgogi**
|Ingredients|Metric|US|Notes|
|:-|:-|:-|:-|
|Beef, thinly sliced|200 g|½ lb|Flat Iron @ 3 mm|
|Pear, shredded|6 tbsp|6 tbsp|Any pear but these are Asian Pear, local tree|
|Soy Sauce|4 tbsp|4 tbsp|I used full sodium but low sodium is fine|
|Brown Sugar|2 tbsp|2 tbsp|Other sweeteners should work|
|Sesame Oil|2 tbsp|2 tbsp|Quality fresh if you can get it|
|Garlic Minced|1 tbsp|1 tbsp|Super fine mince|
|Ginger Minced|1 tbsp|1 tbsp|Super fine mince|
|Gochujang|1 tbsp|1 tbsp|Red Chili Paste|
|Doenjang|1 tbsp|1 tbsp|Bean Paste|
**Day before**
* Chill meat to near frozen and slice to 3 mm
* Mix all the marinade items
* Mix beef and marinade and refrigerate for 24 hours
* Make noodles
**Day of**
* Fry beef in batches on high heat. Strain the batches to remove some juice
* Boil Noodles and drain. Stir in a little oil to keep noodles separate and keep warm
* Fry beef a second time on high heat right at plate up
* Plate noodles and beef and garnish with green onion and sesame seeds
**Noodles**
|Ingredients|Metric|US|Notes|
|:-|:-|:-|:-|
|Bread Flour|300 g|10.6 oz|All purpose works but less chewy|
|Water, very warm|118 ml|½ cup|48C / 118F|
|Kansui|1 tsp|1 tsp|Koon Chun Lye Water|
* Mix everything and knead for 5 minutes. I use a stand mixer with dough hook.
* Make a tight ball, wrap in plastic wrap and refrigerate for a few hours
* By Hand: Roll out dough as thin as can and knife cut super thin noodles
* By Pasta maker:
* Run the dough through decreasing thicknesses while folding it back on itself
* Use the thin pasta cutter and keep separated and dusted until ready to boil