Bulgogi Jungol (Korean Bulgogi Soup) - cooking recipe

Ingredients

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

Preparation

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.
Soak noodles in cold water for 30 minutes; drain (noodles will not be tender). Cut noodles with kitchen scissors 2 or 3 times.
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.
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.