Bulgogi Jungol (Korean Bulgogi Soup)

Ingredients

• 6 cups no-salt-added beef stock (such as Swanson)
• 1 teaspoon pepper black freshly ground
• 2 medium carrots 
• 4 ounces vermicelli 
• 1 tablespoon sesame oil dark
• 7 ounces enoki mushrooms 
• 8 ounces water-packed extra-firm tofu cubed drained
• 8  garlic cloves minced
• 1 bunch green onions trimmed cut into 2-inch pieces
• 0.3 cup lower-sodium soy sauce 
• 1  jalapeno red sliced
• 1 pound rib-eye steak boneless trimmed (1.25 pounds untrimmed)
• 0.4 teaspoon salt 
• 2 ounces mushroom caps stemmed sliced
• 2 tablespoons sugar 
• 2 tablespoons soju 

Equipment

• bowl
• frying pan
• dutch oven
• kitchen scissors

Directions

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