Spicy Bulgogi Stir-fry with Codonopsis Lanceolata
A Special Meal with Seasonal Codonopsis Lanceolata: Recipe for Bulgogi Stir-fry with Codonopsis Lanceolata
Introducing a special recipe featuring Codonopsis Lanceolata, also known as ‘Samnamul’, a prized mountain vegetable. When you’re tired of eating this fresh seasonal green simply seasoned, stir-frying it with sweet and savory bulgogi creates a magnificent meal. The harmony between chewy bulgogi and crisp Codonopsis Lanceolata is exquisite, making it a true rice thief. Stir-frying with rice noodles takes it to another level of deliciousness! The spicy gochugaru seasoning further enhances the flavor. This guide provides detailed steps and tips, making it easy even for beginners.
Main Ingredients- 250g Beef for Bulgogi
- 1 handful (approx. 100-150g) Boiled Codonopsis Lanceolata (Samnamul)
- 2 portions Dried Rice Noodles
- 1 stalk Green Onion
- 1/2 Onion
Bulgogi Marinade- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes, add 1.5 Tbsp for spicier taste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1-2 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper (a dash)
Boiled Codonopsis Lanceolata Seasoning- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper (a dash)
- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes, add 1.5 Tbsp for spicier taste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1-2 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper (a dash)
Boiled Codonopsis Lanceolata Seasoning- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper (a dash)
Cooking Instructions
Step 1
First, lightly pat the beef for bulgogi with paper towels to remove excess blood. Slice the green onion diagonally into thick pieces, and cut the half onion into similar sized slices. (If you enjoy cilantro, prepare it now as well.)
Step 2
Slice the onion and green onion diagonally into large pieces. This ensures they retain a pleasant texture when stir-fried with the bulgogi. Slicing them too thinly can cause them to become mushy during cooking.
Step 3
Now, let’s prepare the bulgogi marinade. In a bowl, add 1 Tbsp of sesame oil.
Step 4
Next, add 2 Tbsp of soy sauce.
Step 5
Add 1 Tbsp of cooking wine to eliminate any gamey smell from the beef and enhance its flavor.
Step 6
For a spicy kick, add 1 Tbsp of gochugaru. If you enjoy more heat, feel free to increase it to 1.5 Tbsp.
Step 7
Add 1 Tbsp of minced garlic and a pinch of black pepper (dash). Mix all ingredients well to create the marinade.
Step 8
Place the prepared beef into the marinade and gently mix it with your hands to coat evenly. Marinating the beef this way will make it more tender and flavorful.
Step 9
Season the boiled Codonopsis Lanceolata as well. Use the same ingredients as the bulgogi marinade: 2 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp sesame oil, and a pinch of black pepper. Gently mix to combine. (Omit the cooking wine for this seasoning.)
Step 10
Heat a pan over medium-high heat. Add the marinated bulgogi and begin to stir-fry. Once the beef is partially cooked, add the sliced onion and green onion and continue to stir-fry. The vegetables will release their natural sweetness, complementing the bulgogi.
Step 11
If you like cilantro, add it to the pan at this stage and stir-fry. The fragrant aroma of cilantro creates a fantastic pairing with the bulgogi.
Step 12
As the bulgogi and vegetables cook nicely, and the Codonopsis Lanceolata is ready, you’re almost at the finish line. Now, prepare the rice noodles to serve alongside.
Step 13
Soak the dried rice noodles in hot water for just 1-2 minutes until they become pliable and ready to eat. Be careful not to soak them for too long, as they can lose their chewy texture.
Step 14
Add the soaked rice noodles to the pan with the stir-frying bulgogi and cook together for another 1-2 minutes. The noodles will absorb the bulgogi sauce, becoming moist and deeply flavorful. Ensure they are well combined.
Step 15
Finally, for an extra touch of flavor, you can add 1 Tbsp of mala sauce on top of the rice noodles and mix well, depending on your preference. This completes the ‘Spicy Bulgogi Stir-fry with Codonopsis Lanceolata’! The rich bulgogi juices, the fresh crunch of Codonopsis Lanceolata, and the spicy seasoning create a truly wonderful dish that deserves a big thumbs up. Don’t miss out on this delicious combination!
