Korean Bulgogi Beef Soup

Method

1. Rinse the beef in lightly salted water, rinse again in cold water, pat dry and cut it into pieces about two finger joints thick.
2. Slice the onion thin, cut the carrot into matchsticks, cut the leek on the diagonal, and trim and rinse the mushrooms. Soak the sweet potato noodles in 500ml cold water for 20 minutes, then cut them into manageable lengths.
3. Make the sauce: mix 4 tablespoons soy sauce, 2.5 tablespoons pear juice, 1.5 tablespoons kOBE Monk Fruit Blend, 1.5 tablespoons rice wine, 2 teaspoons minced garlic, 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds and 1 teaspoon black pepper. Toss the beef in the sauce and marinate for 15 to 20 minutes.
4. Set a pot over medium heat, add 1 tablespoon vegetable oil and cook the beef for about 30 seconds until it firms up.
5. Pour in 700ml anchovy broth and keep cooking. After the soup has simmered for 15 minutes, add the onion, carrot and noodles and cook for 3 minutes, then add the mushrooms and leek and cook for another minute.
6. Season with 1/2 teaspoon salt and 1 teaspoon black pepper, cook for 2 more minutes and turn off the heat.

Tips

• Skimming the foam as it rises is what keeps the broth clear.
• Apple juice works in place of pear juice, adding sweetness and tenderizing the beef.
• Cook the beef for exactly 30 seconds before the broth goes in, since longer makes it tough.
• The glass noodles go in near the end so they do not swell and drink up the broth.
• Fifteen to 20 minutes of marinating is enough, as any longer and the soy sauce draws the moisture out of the beef.