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Korean Bulgogi Dip

Korean Bulgogi Dip

We wanted to share some awesome sauce recipes from Executive Chef, Kyle Bailey of Neighborhood Restaurant Group. Kyle just crafted the menu for the restaurant, The Arsenal, located in Bluejacket, the new full-scale brewery in DC.

For a fun Super Bowl party entertaining idea – this year, instead of chips/nachos offer your football-watching friends a smother station where they can dunk their fries and tots into the various sauces.

Ingredients

For The Dip

  • 1 Cup Soy Sauce
  • 1/2 Cup Mayo
  • 1 Teaspoon Sesame Oil
  • 1/2 Teaspoon Chili Flake
  • 2 Cloves of Garlic
  • 3 Tablespoons Minced Onion
  • 1/2 Teaspoon Grated Ginger
  • 2 Scallions, Chopped
  • 1 Tablespoon Sugar

Servings12

Calories Per Serving88

Folate equivalent (total)5µg1%


Korean Bulgogi Dip - Recipes

Bulgogi is a delight for all the non-veg lovers out there. It requires minimal efforts when it comes to cooking and offers a burst of flavours when eaten. This Korean dish is quite popular for its flavours, which primarily includes soy sauce, sesame seeds, sesame oil and garlic. You just need to let the pork marinate for one hour, after that it requires less than 10 minutes to prepare it. Once done, a garnish of green onions add a crunchy texture to the dish. Do try this recipe, rate it and let us know how it turned out to be.


First, prepare the ingredients. Slice the onions into 1/3-inch strips. Chop the garlic cloves. Slice the mushrooms, if not pre-sliced.

Preheat a large pan over medium heat and add shaved beef steak. Quickly separate the shaved beef pieces, before they stick together. To the beef, add sliced onions, chopped garlic, soy sauce, and sliced baby bella mushrooms. Then add sesame oil, black pepper, and brown sugar to the skillet.

Place a lid over the pan and cook for 15 minutes, or until all the ingredients are cooked through.

Chop scallions and add them to the bulgogi beef. Serve warm over a bowl of rice or with rice on the side.

If you like this Easy Korean Beef Bulgogi, you might also want to check out Slow-Cooker Korean Short Ribs or Sweet and Savory Bulgogi Burger. Don’t forget to subscribe via email or follow on Instagram to receive updates on more recipes like these!


Korean Bulgogi Recipe

My ingredients today

So this recipe is one of the most asked for, but in my house, bulgogi is just about the quickest meat dish you can make. Furthermore, I make a relatively big batch at once and freeze the rest in single or double portions, as this defrosts better than virtually any other meat and tastes identical despite having been frozen. So when I make this dish, it’s never one of those days where I have a lot of time and am ready to measure, take photos, and be meticulous. I never measure when I cook this – and anything I have too much of, I can easily fix with this or that to balance it out (though I really should use a recipe for consistency). When I make it, it takes me about 10 minutes prep time, and then I divide into the portions I want, freeze some batches, and after 30-60 minutes marinade time, I fire up the pan and cook dinner.

What’s shown above are essentially the items I have to have on-hand to make a good bulgogi. As I said, anything with sugar, soy sauce, and garlic qualifies to be bulgogi — but to be a really good bulgogi, you want the above ingredients.

First, I have 2.25 pounds of sliced ribeye. You can make it with a lesser or greater meat, but the real flavor of bulgogi comes to life with ribeye meat. This recipe should work for any meat amount ranging from 1.5-2.5 pounds, adjusting only if you have much more or much less than that.

Definitely use fresh garlic and fresh ginger, mince them and put aside. I put carrots or red pepper slices in — just for color. The Korean peppers are also included more for color than taste Korean peppers have a lot of flavor but not necessarily a lot of heat, at least not always. The green onions are for the end, used as garnish and a little freshness.

The half apple and half onion, I’ll be tossing into the food processor to make into a slush of shorts, shown below.

I use Pink Lady apples if I can because they’re so crisp, have a slight tangy hit with a distinct sweetness, and a good amount of juice. I toss the apples into the food processor, skin and all, along with the half onion, and puree them until they’re a slush.

Note: if I have Asian pears or kiwi on hand, I’ll use those instead of the apple, or a little bit of each. All we’re doing here is adding a fruit that will (1) sweeten the marinade naturally, and (2) tenderize the meat. Any of the above will work.

For this amount of meat, I prepare 1 cup each of soy sauce, purified water (any drinking water – I avoid tap water), and sugar. While it’s sort of a fail-safe to use 1 cup of each, how much sugar and water you need depends on how much water came out of the puree, how sweet your apples are, etc. For this particular dinner, I used about 5/6 of the water and 3/4 of the sugar, but when in doubt, you can use 1 cup of each and you should be golden.

NOTE: you can use soju, sake, or even white wine to replace some of the water, but for simplicity’s sake, I’ll stick to water. The purpose of the water is solely to control how salty your soy sauce mixture becomes, so what the liquid is matters less as long as it balances out the marinade. Sometimes, I use half soju and half water.

Toss in all of the carrots and peppers, and half the green onions, saving the other half for garnish. Add about 2 tablespoons of sesame oil. You can add sesame seeds here, but I add those at the end as a garnish. Let this sit while you prepare the meat.

NOTE: this is where you taste the marinade. The taste you want depends partly on your own preference of sweetness, and what you plan to do with the meat.

  • For example, if you’re making one batch to cook up in the next half hour — then you want the marinade to be a little saltier since it won’t be sitting there soaking up the flavors for long. Sweetness is up to you.
  • If you’re making batches to marinade for a day, then freeze — then you want the marinade to taste a tad saltier than “just right,” accounting for the juices in the meat to release into marinade.

The sliced meat should be available at every single Korean market, and the mass majority of Chinese markets like 99 Ranch. Note that this is not the same as meat labeled “shabu shabu meat” which is very thinly sliced to accommodate swirling in boiling water and cooking quickly. For Korean bulgogi recipe, the meat should be approximately 2-3mm thick.

It’s key here to make sure you take apart each slice to dunk into the marinade! If you toss the whole thing in, you’ll be shredding apart the meat trying to get each piece marinaded, or each piece won’t be evenly seasoned.

Take each individual slice, dunk into the marinade, swirl around and lift out. Then lightly squeeze the meat so that extra marinade drips off, and put aside in a bowl. This squeezing part is critical if your marinade happens to be too much soy sauce and it tastes too salty. If your marinade is on the less saltier side — then see below.

My marinade is almost never on the saltier side because I’ll use enough water, sake, or soju to control for that — mostly because I don’t like soy sauce (yes, it’s an issue, and yes, we’ll discuss it one day–and yes, this means I don’t actually like bulgogi, but I cook it because everyone else loves it). So once I individually dunk each piece of meat into the marinade, I pour all of the marinade back into the bowl to let the meat sit in it.

IF your marinade is really salty — you want to ensure that your meat sits in its squeezed form, and do not pour the marinade back in.

For the next 30 minutes or so, I will turn the meat to ensure each piece is getting covered.

I’ve taken about a pound of meat out and am saving the rest for another day. When you take this out of the bowl of marinade, give it another good squeeze without destroying the meat.

Heat up a skillet at your max heat and use a little bit of oil. I’m using canola oil, but olive oil or vegetable oil works fine, too.

Once the oil is hot, toss in a handful of meat at a time. You don’t want to put in too much into one pan if you want them to cook and brown nicely.

If you’ve done this right and in a really hot pan, then you should have a minimal amount of liquid. For real bulgogi, if you have a lot of liquids coming out while cooking — that’s not “fire meat” but “boiled meat.” So you definitely want to minimize the amount of liquids, and if you use a really, really hot pan and have squeezed out the marinade from the meat– it should be minimal.

Simply cook on high heat, then I usually lower to medium as I brown some but not others, and only ensure that I unfold the crumpled up meat to cook all visible sides.

Korean Bulgogi – “Fire Meat”

And that’s it — you simply plate and serve.

At our house, for at least three generations, bulgogi is consumed with a raw egg dip, sort of like Japanese sukiyaki. I just crack two eggs into a small dipping bowl per person, and mix it up. I am guessing this is something my grandfather picked up when he attended university in Japan, but I’m really not sure.

If you’re totally grossed out by this — then, well, grab a bowl of rice and go to town with meat.

But if not — then definitely give this a try. The first time Mr. K tried it, he was ecstatic. Bulgogi and raw egg. Now, he never eats bulgogi without it.


Cho-gochujang

Ingredients

  • 4 Tbsp gochujang, Korean red pepper paste
  • 2 Tbsp sugar, honey or agave nectar
  • 2 Tbs rice vinegar
  • 1 Tbs fresh lemon juice
  • 1/2 tsp sesame oil and seeds (Optional)

Instructions

  1. Mix all ingredients in a small mixing bowl. Drizzle sesame oil and sprinkle sesame seeds to your taste.

Did you make this recipe?

Alright, let’s move on to the last one, Ssamjang!

Ssamjang is very popular and known as Korean BBQ sauce but it’s actually just a dipping sauce- because we eat ssamjang with literally everything!

Ssamjang actually means “wrap sauce”.

“Wrapping (Ssam)” is very important component in Korean cuisine because we eat everything and anything wrap in lettuce/herbs/vegetables/blenched leaves!

It’s mixture of 2 different Korean fermented sauces, which is Gochujang (Korean red pepper paste) and Doenjang (Korean soybean paste).

You can just enjoy ssamjang only with choice of wrapping vegetables and rice!

It’s also delicious to dip fresh vegetables, such as cucumber, carrot, cabbage or chili pepper!


SsamJang, Dipping Sauce for Lettuce Wrap and Vegetables

Ssamjang is a dipping sauce for “ssam” (make-your-own lettuce wrap filled with grilled meat, vegetables and rice). Ssam is usually enjoyed with a meal featuring grilled meat (e.g., galbi, Bulgogi) or boiled meat (e.g., suyuk). For ssam, lettuce leaves, perilla leaves, kimchi leaves (uncut and rinsed with water), green chili peppers, and sliced garlic are served. To make ssam, you take a leaf of lettuce and place it on your palm then layer it with a perilla leave (optional), add meat, rice, sliced green chili peppers and garlic, and place a dab of ssamjang. Close the wrap and enjoy!

Ssamjang is a great way to take advantage of beneficial bacteria in doenjang (soybean paste) and gochujang (hot pepper paste). To do so, you need to purchase unpasteurized hot pepper paste and unpasteurized soy bean paste.

Ssam has been part of Korean cuisine since the Three Kingdoms (57 BC – 668 AD) era. Farmers during work hours used to enjoy wraps with the leafy vegetables from their field. Eating ssam with namul (vegetables side dish) was a tradition on Jeongwal Daeboreum ("Full Moon in January," January 15 in lunar calendar, one of the 4 major Korean traditional holidays). They believed that opening one's mouth wide and eating a big wrap was a symbol of luck coming into their household. Even today, some people believe that the big ssam should be eaten in one bite for good luck.

Buy Ssam Jang ingredients online here.

Ssamjang is a dipping sauce for “ssam” (make-your-own lettuce wrap filled with grilled meat, vegetables and rice). Ssam is usually enjoyed with a meal featuring grilled meat (e.g., galbi, Bulgogi) or boiled meat (e.g., suyuk). For ssam, lettuce leaves, perilla leaves, kimchi leaves (uncut and rinsed with water), green chili peppers, and sliced garlic are served. To make ssam, you take a leaf of lettuce and place it on your palm then layer it with a perilla leave (optional), add meat, rice, sliced green chili peppers and garlic, and place a dab of ssamjang. Close the wrap and enjoy!

Ssamjang is a great way to take advantage of beneficial bacteria in doenjang (soybean paste) and gochujang (hot pepper paste). To do so, you need to purchase unpasteurized hot pepper paste and unpasteurized soy bean paste.

Ssam has been part of Korean cuisine since the Three Kingdoms (57 BC – 668 AD) era. Farmers during work hours used to enjoy wraps with the leafy vegetables from their field. Eating ssam with namul (vegetables side dish) was a tradition on Jeongwal Daeboreum ("Full Moon in January," January 15 in lunar calendar, one of the 4 major Korean traditional holidays). They believed that opening one's mouth wide and eating a big wrap was a symbol of luck coming into their household. Even today, some people believe that the big ssam should be eaten in one bite for good luck.


Bulgogi: Korean Stir Fry

My new friend, Joohye “Rachel” Jung, has been telling me all about her native Korean culture. It was fascinating to learn about her family, traditions and cuisine. Of course, one of the first things I asked is what is the one dish that epitomizes the Korean culture? Her answer was Bulgogi (pronounced BULL-GO-GEE) — a popular Korean Barbeque Beef recipe.

One afternoon, I pulled into my driveway after being out all day. I noticed a bag on my front porch. When I opened it, there was a bowl filled with marinating meat and vegetables. Rachel had left me a Bulgogi care package for dinner! All I needed to do was cook it. Her instructions were simple — pan-fry the Bulgogi and serve it over rice. I could do that!

As soon as I put the marinated beef into the pan, this amazing aroma filled my house. I had to fight the urge to take a taste from the pan! Because the beef is very thinly sliced, it cooked up in no time. And that was a very good thing, because I could hardly keep my family out of the kitchen!

Of course when I served it, everyone had to do a thorough inspection before digging in. But, as soon as they took the first bite, they were hooked. I loved the salty-sweetness of the sauce and the beef was so tender that it just about melted in my mouth. It’s no wonder why Bulgogi is so popular in Korea. My 7 year-old even had thirds!

Bulgogi has some ingredients that are unique to Asian cooking – but you shouldn’t have any problem finding them in most supermarkets. I was able to find them easily enough at my local supermarket. Or, if you have a local Asian market, it will be even easier! I included some links in the recipe below so you have an idea of what you’re looking for at the supermarket. However, if you can’t find some of the veggies, you could always leave them out.

Keep in mind that the longer you let this marinate, the better it will be! I’ve made this several times since I first had it and I usually get everything together the night before I’m going to serve it. Then, when it’s time to make dinner, I only have about 10 minutes of hand-on cooking left. How easy is that?!

I highly recommend you give Bulgogi a try! It is THE best stir-fry that I have ever eaten! I’ll bet it would fantastic served in a lettuce wrap too!

Bulgogi

Compliments of It’s a Keeper
www.itisakeeper.com

1 1/2 pounds Ribeye (sliced very thin)
1/4 cup Asian Pear, cut into strips
1/3 cup Diakon (Asian radish), cut into strips
7.5 oz Enoki mushrooms
4 green onions, sliced into thin strips
1 large onion, thinly sliced
1 1/2 cup soy sauce
1 1/2 tsp Sesame oil
2 Tbsp Rice wine (Aji-Mirin) – do not confuse with rice wine vinegar
1 1/2 Tbsp fresh ginger, grated
3 cloves garlic, minced
1 Tbsp sugar
Salt and pepper to taste

Add the first six ingredients to a large bowl. In a smaller bowl combine the remaining marinade ingredients and whisk together. Pour the marinade over the beef and vegetables. Cover and refrigerate for at least 1 hour or up to 24 hours.

Once meat and vegetables have marinated, heat a large skillet over medium-high heat. Stir-fry the mixture for about 10 minutes or until the beef is cooked through and the sauce has reduced slightly.

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The Meatwave

It wasn't that long ago that I was answering to the stunned responses I got when I admitted that I had never had Korean BBQ. As such a meat enthusiast, it was dumbfounding to others that I had not experienced the greatness of the cuisine. I had no excuse for not trying it, it was just one of those things that never happened, until this winter, when the wait for Korean fried chicken was too long for my rumbling tummy and Korean BBQ was the inevitable back-up in an area of the city dominated by Korean joints.

Maybe it's the fact that I had put Korean BBQ on a pedestal after so many enthusiastically sold it to me, but I was not totally blown away. Don't get me wrong, it was damn good, just not life changing as fabled stories had led me to expect. This rang most true for the bulgogi&mdashmarinated thin slices of steak&mdashso much so it never crossed my mind to make it at home, but during last weekend's Korean meat feast, it made the cut, and what came off the grill was not only heads and shoulders above what I experienced at the restaurant, it immediately stole the show from all other meats that day.

When shopping for the Meat-a-thon, I came across the required thin strips of beef for bulgogi, looking specifically cut for this application. I was tempted to take the easy route and pick up a few packages, but being a self-described Meatmaster, I much prefer to attempt the butchering myself.

The bulgogi I knew has some beautiful marbling, so I started with a search for a steak that would have a right balance between beefy and fatty, with the fat evenly distributed throughout the meat. That led me to a rib steak, which is cut from the rib primal and is incredibly well marbled, making it tender and flavor and able to withstand some high heat, like the coals on the grill.

With an assured feeling I had the perfect cut, the next challenge was getting it sliced super thin. This wasn't going to be easy without a meat slicer (wish list), but from past experience I knew a firmer steak would aid in the process. So to get this steak into a good slicing condition, I stuck it in the freezer for about an hour, after which, I was able to cut it into 1/8-inch strips fairly easily.

Next came the marinade, and without any previous Korean cooking experience or friends to rely on, I was left scouring the internet to piece together a recipe that seemed reliable. This was not terribly difficult, as most recipes tended to have similar ingredient lists with just some variations on exact amounts. The part that caught me up was marinade time. I found a lot calling for a quick dip&mdashone to two hours&mdashwhile others saying overnight baths would give the best results. I went with the later, letting my meat soak up all those delicious flavors overnight, which I believe was the path to success here.

Grilling was a no brainier for bulgogi, I wanted hot and fast. In the restaurant it seemed like it cooked in no time, so it should be the same on the grill. It took only about a minute or less on each side over the high heat on the grill for the thin strips of beef to cook to perfect doneness&mdashwhen just cooked through, keeping it still nice and tender.

In the end I got something not so familiar&mdasha much darker and caramelized bulgogi as opposed to the rather plain looking meat I had previously been served. Along with the difference in appearance came a taste that also didn't match up&mdashthis bulgogi exploded with the excellent flavors of the marinade, while I questioned if the one that left me underwhelmed in the restaurant was marinated at all. There was nothing lackluster about the beef here, it was tender and deep with tastes of soy sauce, sugar, sesame, and onion. Still being a Korean BBQ newbie, it's possible that the restaurant bulgogi was really "authentic" and mine may be some weird bastardization, but give me a choice between two and I'll have no problem being labeled a bastard.

Published on Thu Jul 1, 2010 by Joshua Bousel

Korean Barbecue Beef Bulgogi

  • Yield 6 to 8 servings
  • Prep 15 Minutes
  • Inactive 2 Hours
  • Cook 2 Minutes
  • Total 2 Hours 17 Minutes

Ingredients

  • 1/4 cup Japanese or Korean dark soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin
  • 1 teaspoon toasted sesame seeds
  • 3 medium garlic cloves, minced
  • 3 scallions, minced
  • 2 pounds well marbled rib steak
  • For serving
  • Bibb lettuce
  • Kimchi

Procedure

  1. Place the steaks in the freezer until they firm up, about 1 hour. While the steaks are in the freezer, combine the soy sauce, sugar, sesame oil, mirin, sesame seeds, garlic and scallions together in a small bowl and set aside.
  2. Remove the steaks from the freezer and slice into strips 1/8 inch thick against the grain, removing any large areas of fat. Place the steak in a large Ziploc bag and pour in the marinade and seal. Toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Place in the refrigerator and let marinate for at least one hour to overnight.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Clean and oil the cooking grate. Place the steak on the grill and cook until the meat is seared on both sides, about 1 minute per side. Remove from the grill and serve immediately with bibb lettuce and kimchi.

You Might Also Like

Galbi (Korean Grilled Short Ribs)

Grilled Skirt Steak Ssam

Beef Bulgogi Walking Tacos

Comments

Bill I also have never had Korean BBQ and my friends and family think I'm insane. but I'm making this tonight. Looks absolutely amazing! Posted Thu, Jul 1 2010 12:01PM

Josh @Bill I think this would make a great weeknight meal. I'm guessing that with a short marinade that would happen on a weeknight, like one hour, you'd get a meat more like I got in the restaurant%u2014mostly beef flavor with a kiss of marinade. Posted Thu, Jul 1 2010 12:04PM

Scott Glad you posted the recipe, after reading the meat-a-thon I was wondering what ingredients and technique were used. Posted Thu, Jul 1 2010 3:41PM

Josh @Scott No problem. I'm pushing myself to get the recipes here back on track after too long of neglect. The galbi and daeji bulgogi will get their moment in the spotlight too, probably over on Serious Eats though. Posted Thu, Jul 1 2010 3:44PM

Dave Great looking recipe. I've made this from pre-marinated packages before, but your from-scratch version looks so much better. Posted Thu, Jul 1 2010 4:16PM

Chris I'm a bugogi virgin still but not for much longer. Bookmarking this to try next week. Thanks for breaking it down so easily. Posted Fri, Jul 2 2010 9:23PM

Debs This sounds & looks delicious. I'm a virgin to this dish too so IF I can find decent meat here (difficult in Spain) I'll try it out this summer Posted Sat, Jul 3 2010 3:14AM

Josh @Debs Please tell me why you say it's difficult to find decent meat, you're talking about beef and not swine? I always imagined Spain as a magical place filled with nothing but the best pork products ever, and I don't want that fantasy ruined :) Posted Sat, Jul 3 2010 10:49AM

starre this looks so good is dark soy a soy with sweetner in it? If so i think i have some and will try this dish Posted Tue, Jul 6 2010 10:33AM

Josh @starre I'm not exactly sure what makes dark soy sauce dark, but it's flavor is a little more pronounced and it definitely imparts more color onto the meat in a marinade. If you can find it, Korean soy sauce would actually be best with this recipe, but I only had a Japanese dark soy sauce, so that's what I used. Posted Tue, Jul 6 2010 10:36AM

starre i go to asian markets and pick up all kinds of soy. i have a dark soy with molasses in it and it has a very strong flavor soooo not sure if that is the flavor profile for this dish but i'm sure no matter which one i use it will be good. i have a rib eye in the freezer so will be making this on my next day off
thanks Posted Tue, Jul 6 2010 11:22AM

Bill I made this tonight. and man it was killer - thanks for the post! I had to make a few adjustments to accomodate a sesame allergy, but otherwise it was a very tasty mid-week dinner. Pics and a writeup can be found here: http://bbqbillys.com/korean-bbq-or-so-im-told Thanks again for the inspiration. really glad I gave this one a shot. Posted Mon, Jul 12 2010 11:52PM

Josh @Bill Happy to hear it turned out for you. Your post looks awesome. Posted Tue, Jul 13 2010 1:10PM


Ways to Use Korean Bulgogi Sauce

Bulgogi Dipping Sauce

Bulgogi is a delicious dipping sauce for any kind of meat. For a traditional Korean dish, prepare strips of beef, served with dipping sauce on the side.

Bulgogi Marinade

This sauce can also be used as a marinade for meat and especially beef. Cut your beef into strips and let it soak up the flavors of the sauce for several hours before cooking. The beef becomes tender and full of flavor.


Recipe Summary

  • 1 pound trimmed boneless rib-eye steak (1.25 s untrimmed)
  • ¼ cup lower-sodium soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons soju, sake, or sherry
  • 1 tablespoon dark sesame oil
  • 1 teaspoon freshly ground black pepper
  • 8 garlic cloves, minced
  • 4 ounces sweet potato noodles or 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 jalapeño pepper, sliced
  • 1 bunch green onions, trimmed and cut into 2-inch pieces
  • .38 teaspoon salt

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, jalapeño, and onions. Bring mixture just to a simmer simmer gently for 5 minutes or until noodles are tender. Stir in salt.