r/fromscratch • u/aminorman • Aug 23 '24

Beef Bulgogi served over homemade alkaline noodles (ramen)

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37 Upvotes

92% Upvoted

2

u/postmaster3000 Aug 23 '24

Great looking dish.

2

u/quantum_mouse 11d ago

Alkaline noodles?

1

u/aminorman 11d ago edited 11d ago

Yes from using Kansui lye water.

From Wikipedia: Alkaline noodles or alkali noodles are a variation of noodles with a much higher quantity of alkali than usual. The addition of alkali changes both the flavor and texture of the noodles, and makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary noodles. They are traditional to Chinese cuisine. Various flours such as ordinary all-purpose white flour, bread flour, and semolina flour can be used, with somewhat varying results. The yellow color is due to flavones that occur naturally in flour, which are normally colorless but turn yellow at alkaline ph.

2

u/quantum_mouse 10d ago

So it's mainly for the flavor and texture?

1

u/aminorman 10d ago edited 10d ago

Yes though it does change the color a litle bit.

1

u/aminorman Aug 23 '24

Beef Bulgogi

Beef Bulgogi is thinly sliced beef marinated with pear and stir fried. I stirred fried peppers and mushrooms for this plate. Served on homemade alkaline noodles (ramen). Rice is more common.

Ingredients

  • 200 g Beef, thinly sliced6 tbsp Pear, shredded
  • 4 tbsp Soy Sauce
  • 2 tbsp Brown Sugar
  • 2 tbsp Sesame Oil
  • 1 tbsp Garlic Minced
  • 1 tbsp Ginger Minced
  • 1 tbsp Gochujang, red chili paste
  • 1 tbsp Doenjang, bean paste

Day before

  1. Chill meat to near frozen and slice to 3 mm
  2. Mix all the marinade items
  3. Mix beef and marinade and refrigerate for 24 hours
  4. Make noodles

Day of

  1. Fry beef in batches on high heat.
  2. Strain the batches to remove/save some juice
  3. Boil Noodles and drain.
  4. Stir in a little oil to keep noodles separate and keep warm
  5. Fry beef a second time on high heat right at plate up
  6. Add some juice back in it you like
  7. Stir fry some peppers and mushrooms with a bit of onion.
  8. Plate noodles and beef and garnish with fried vegetables.

Noodles (ramen)

  • 300 g Strong Flour (bread flour)
  • 118 ml Water, very warm 48C
  • 1 tsp Kansui lye water
  1. Mix everything and knead for 5 minutes. I use a stand mixer with dough hook.
  2. Make a tight ball, wrap in plastic wrap and refrigerate for a few hours
  3. By Hand: Roll out dough as thin as you can and knife cut super thin noodles
  4. By Pasta maker: Run the dough through decreasing thicknesses while folding it back on itself. Use the thin pasta cutter and keep separated and dusted until ready to boil

1

u/[deleted] Aug 23 '24

[deleted]