Bulgogi Jungol (Korean Bulgogi Soup)

• 1 lb trimmed boneless rib-eye steak (1.25 pounds untrimmed)
• 1/4 cup low sodium soy sauce
• 2 tablespoons sugar
• 2 tablespoons sake or 2 tablespoons sherry wine
• 1 tablespoon dark sesame oil
• 1 teaspoon fresh ground black pepper
• 8 garlic cloves, minced
• 4 ounces sweet potato noodles or 4 ounces cellophane noodles
• 7 ounces enoki mushrooms
• 2 medium carrots
• 6 cups no-salt-added beef stock (such as Swanson)
• 2 ounces shiitake mushrooms, stemmed and sliced
• 8 ounces water-packed extra firm tofu, drained and cubed
• 1 red jalapeno chile, sliced
• 1 bunch green onion, trimmed and cut into 2-inch pieces
• 3/8 teaspoon salt

1. Place beef in freezer for 20 minutes. Remove from freezer; cut across the grain into very thin slices. Place beef in a medium bowl. Add soy sauce and next 5 ingredients (through garlic); toss well to combine. Marinate in refrigerator for 1 hour.
2. Soak noodles in cold water for 30 minutes; drain (noodles will not be tender). Cut noodles with kitchen scissors 2 or 3 times.
3. Trim roots from enoki mushrooms; separate mushrooms into several large clumps. Cut carrots crosswise into thirds; cut each piece lengthwise into 1/8-inch-thick slices.
4. Heat a Dutch oven over high heat. Add beef mixture to pan; stir-fry 2 minutes. Arrange noodles over beef mixture; add stock. Reduce heat to medium-high. Top noodles with enoki, carrots, shiitake, tofu, jalapeno, and onions. Bring mixture just to a simmer; simmer gently for 5 minutes or until noodles are tender. Stir in salt.

soy sauce, sugar, sake, sesame oil, fresh ground black pepper, garlic, noodles, enoki mushrooms, carrots, nosalt, shiitake mushrooms, water, red jalapeno chile, green onion, salt

Taken from www.food.com/recipe/bulgogi-jungol-korean-bulgogi-soup-488937 (may not work)