Homemade Kansui Noodles in a Korean Beef Bulgogi style sauce
Homemade Kansui Noodles in a Korean Beef Bulgogi style sauce
by aminorman
1 Comment
aminorman
**Bulgogi**
Ingredients|Metric|US|Notes :–|:–|:–|:– Beef, thinly sliced|200 g|8 oz|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 – optional
**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|8 oz|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 – optional
**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