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Method

1. For the Bulgogi sauce: Wash and prepare the vegetables.

2. Cut the onion into 2-3cm pieces, and peel and cut the pear into equal-sized pieces.

3. Put the specified ingredients (water, soy sauce, sugar, onion, garlic, pear, black pepper, sesame oil) into a blender and blend for about 1 minute.

4. Let it sit in the refrigerator for approximately 24 hours before using.

5. For the Tofu Noodle Stir-Fry: Wash and prepare the vegetables.

6. Rinse the tofu noodles under running water and drain them on a plate to remove excess moisture.

7. Tear the maitake mushrooms into bite-sized pieces. Slice the onion, carrot, shiitake mushrooms, bell pepper, and green pepper into 0.3cm thick slices.

8. Heat 4 tablespoons of neutral oil in a pan and stir-fry the vegetables in a specific order (carrot, onion, mushrooms, bell pepper).

9. When the vegetables are about 80% cooked, season with salt and pepper, then add the tofu noodles and mix well.

10. Add the sauce and stir-fry on high heat until it is fully cooked.

     

    Note: Stir-frying over high heat helps to retain the texture of the vegetables and minimize nutrient loss.

    Bulgogi sauce is a seasoning typically used for marinating thinly sliced beef, but it can also be used as a basic sauce for various Korean dishes such as Japchae (stir-fried glass noodles with vegetables) and vegetable stir-fry. 

    Source: Pulmuone Chef Jeong Min Gi