Soup Recipes

Bulgogi Soup Recipe

Bulgogi Soup, also known as Bulgogi Jjigae in Korean, is a comforting, savory dish that takes the classic, beloved bulgogi and turns it into a rich, satisfying soup. The beauty of this dish lies in its ability to combine the deep, smoky flavors of grilled beef with the fresh, vibrant spices and vegetables typical of Korean cuisine. It’s a perfect balance of savory, slightly sweet, and umami flavors that will warm you up on a cold day or serve as a hearty meal any time of year.

What makes Bulgogi Soup so special is its versatility and how it brings the flavors of bulgogi into a completely new context. Rather than the usual grilling method for bulgogi, this recipe simmers the beef in a flavorful broth, allowing the meat to absorb all the spices and seasonings. The resulting soup is rich, aromatic, and filled with tender chunks of beef, vibrant vegetables, and a broth that you’ll want to savor until the last drop.

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In this guide, I’ll walk you through the process of making Bulgogi Soup, from the ingredients you need to the expert tips that’ll help you get the perfect result every time.

Bulgogi Soup Recipe

Before diving into the specific ingredients and instructions, let’s take a quick glance at the whole process of making Bulgogi Soup.

It’s Simple But Absolutely Delicious

  1. Marinate the beef in a bulgogi marinade, which consists of soy sauce, sesame oil, garlic, sugar, and some gochugaru (Korean chili flakes), among other ingredients.
  2. Prepare a rich, flavorful broth using the marinated beef, some aromatics like onions and garlic, and savory seasonings.
  3. Add vegetables, such as mushrooms, onions, and zucchini, to make the soup hearty.
  4. Simmer everything until the beef is tender and the broth is packed with flavor.
  5. Serve hot, often with a bowl of rice on the side.

This dish may sound like it takes a lot of time and effort, but in reality, it’s quite manageable and perfect for making in one pot!

Ingredients Needed

Here’s what you’ll need to get started on your Bulgogi Soup:

  • Beef (sirloin, rib-eye, or flank steak): Tender cuts of beef are ideal, as they’ll soak up all the marinade and become melt-in-your-mouth tender after simmering.
  • Soy sauce: For that salty, umami base that brings everything together.
  • Sesame oil: Adds that toasty, nutty flavor.
  • Garlic: Fresh garlic is key to enhancing the savory notes of the soup.
  • Brown sugar: To provide a touch of sweetness and balance out the saltiness of the soy sauce.
  • Gochugaru (Korean red pepper flakes): For a mild spice that’s characteristic of many Korean dishes.
  • Onion: Adds depth and sweetness to the broth.
  • Ginger: Fresh ginger gives the soup a bit of sharpness and warmth.
  • Zucchini: Adds a refreshing, slightly sweet element to the dish.
  • Mushrooms (shiitake or button mushrooms work well): These bring a nice earthy flavor that complements the beef perfectly.
  • Tofu (optional): Soft tofu can be added for extra texture and richness.
  • Korean chili paste (Gochujang): Optional, but it adds a great balance of spicy and savory flavors.
  • Scallions: For garnish and a fresh bite at the end.

Cooking Instructions

Making Bulgogi Soup involves a few simple steps, but the key is patience. Slow simmering is what allows all the flavors to meld together. Here’s how to do it:

  1. Prepare The Beef

    • Slice the beef thinly against the grain (this helps with tenderness).
    • Marinate the beef in a mixture of soy sauce, sesame oil, minced garlic, brown sugar, gochugaru, and a little grated ginger. Let this sit for at least 30 minutes to absorb all the flavors.

  2. Prepare The Broth

    • In a large pot, heat some sesame oil over medium heat.
    • Add sliced onions, garlic, and ginger to the pot and sauté them for about 2-3 minutes until fragrant.
    • Pour in water or beef broth (for a richer flavor) to form the base of the soup.
    • Bring to a simmer, and once the broth is boiling, reduce the heat to low.

  3. Add The Marinated Beef

    • Gently add the marinated beef to the broth and let it simmer for about 15-20 minutes, stirring occasionally to ensure the flavors develop.

  4. Add Vegetables

    • Once the beef is tender, add the mushrooms, zucchini, and tofu (if using). Continue to simmer for another 10 minutes until the vegetables are soft.

  5. Season To Taste

    • Taste the broth and adjust the seasoning with more soy sauce or gochujang if you prefer more heat or depth of flavor.
    • Garnish with chopped scallions and serve hot with a bowl of rice on the side.

Ingredient Insights

Let’s break down some of the key ingredients and why they’re essential to this recipe:

  • Beef: The quality of the beef makes a big difference. Sirloin or rib-eye are great choices because they’re tender and flavorful. When sliced thinly, they cook quickly and absorb the marinade easily.
  • Soy Sauce: This forms the backbone of the flavor profile. Opt for a good quality soy sauce (preferably Korean) for a more authentic taste.
  • Sesame Oil: Don’t skip this ingredient. Its nutty, toasted flavor is crucial for a deep, savory broth.
  • Gochugaru: While not as spicy as fresh chilies, gochugaru provides a unique smoky heat that enhances the overall flavor without overpowering the dish.
  • Gochujang: This fermented chili paste adds a deliciously complex blend of sweet, salty, and spicy flavors. It’s optional but definitely recommended for an authentic taste.

Expert Tips

  • Marinate the beef longer: If you have the time, marinate the beef for a few hours, or even overnight. This will allow the flavors to penetrate the meat more deeply, making it even more flavorful.
  • Don’t overcook the beef: Since the beef is thinly sliced, it cooks quickly. Overcooking it can make it tough, so keep an eye on it while simmering.
  • Adjust spice level: If you’re not a fan of heat, reduce the amount of gochugaru and gochujang, or omit the latter altogether.
  • Add noodles: If you want to make it a more filling meal, consider adding noodles like udon or ramen halfway through cooking for a hearty, one-pot meal.
  • Serve with kimchi: This dish pairs wonderfully with kimchi on the side for a true Korean experience.

Recipe Variations

While Bulgogi Soup is already a perfect balance of flavors, here are a few variations you can try to suit your preferences:

  • Vegetarian Bulgogi Soup: Replace the beef with thinly sliced tempeh or seitan, and make the broth with vegetable stock instead of beef broth.
  • Spicy Bulgogi Soup: Add more gochujang or a fresh chili pepper to kick the spice level up a notch.
  • Beef and Seafood Bulgogi Soup: Combine beef with seafood like shrimp or squid for a unique surf-and-turf variation. Just make sure to add the seafood towards the end so it doesn’t overcook.
  • Bulgogi Ramen Soup: Serve the bulgogi soup with ramen noodles, adding a whole new texture to the dish. You can even top it with a boiled egg for extra richness.

Final Words

Bulgogi Soup is a beautiful fusion of flavors-tender beef, a savory broth, and a comforting warmth that’s perfect for any season. Its balance of sweet, salty, and umami flavors is what keeps you coming back for more. Plus, it’s easy to tweak based on what you have on hand or your personal preferences.

Whether you’re cooking for yourself or sharing this with family and friends, this dish is sure to impress with its deep, layered flavors and satisfying nature.

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