This is such a nice dish, and my wife and I are looking so much forward to eat in every time we come to Korea. Our favourite place is in Rhodeo Street in Apgujong, Seoul. But it would be so nice to be able to make it at home. Do you have a recipe for this wonderful dish?
It would be so much appreciated.
Ok, so I found the Korean recipe for it online. I think you are talking about 등촌칼국수 where you have a spicy soup with potatoes and stuff on the bottom and you lightly blanch mushrooms and water dropworts as shabushabu, then eat the noodles at the end... So.. I tried my best to translate it. Hope it helps!
Here is the original recipe - u can follow the photos there with my directions!
http://kitchen.naver.com/recipe/viewRecipe.nhn?recipePid=119525
1. So first you have to make the soup stalk. In a large pot, boil 1/2 onion, a slice of korean radish (maybe about the size of 1/2 an onion, one stalk of green onion, a huge piece of dried pollack head (http://www.maangchi.com/ingredients/dried-pollack) and two liters of water.
2. When the water starts to boil, lower the heat to medium low and boil for an additional 20 minutes. Boil until there is about 1.5 liters of water left in the pot.
3. While the soup stalk is boiling, let's prepare the veggies. Prepare napa cabbage in bite size pieces, oyster mushrooms (small ones they sell at korean stores not big ones), and other various mushrooms like portobello mushrooms and such. Prepare water dropworts (http://www.maangchi.com/ingredients/water-dropwort) in bite size pieces - about 3 inches in length. Slice half an onion into bite-size pieces and one red chili pepper if you want.
4. The beef should be sirloin and it should be sliced into thin strips as Maangchi does in her Bulgogi video. (http://www.maangchi.com/recipe/bulgogi-and-bulgogi-stew). Prepare as much beef as you want.
5. After 20 minutes of boiling, turn off the heat, remove all the solid contents of the pot (onion, radish, pollack, etc) and transfer the soup stalk only to a pretty pot ^_^.
6. Let's prepare the spicy seasoning for the soup. In a soup bowl, combine half a cup of the soup stalk you just made, 2 TBS of red pepper flakes, 1 TBS of red pepper paste, 1TBS of minced garlic, 1/3 TBS minced ginger, a pinch of pepper, 1TBS of soy sauce, 1/3 TBS of salt. Mix well.
7. Pour this seasoning into the soup stalk which is in the new pot. Bring it to a boil.
8. Put the veggies into the pot little at a time, blanch them, and eat. Put slices of your beef into the stalk, let it cook, and eat as well. You can dip the meat and veggies in Korean soy sauce + wasabi for additional flavor but it's optional.
9. If you have eaten some veggies and meat, boil the noodles in the soup stalk with meat and veggies and eat when cooked. There are 칼국수 noodles for sale at korean markets. You can also use these http://www.maangchi.com/ingredients/jja-jjang-myun-noodles which Maangchi uses in the jajangmyun videos.
Hope this helped! Tell me if you have any questions!
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