Bulgogi stew in an earthenware pot (Ttukbaegi-bulgogi: 뚝배기불고기)
It's about time for this hearty, delicious, meaty ttukbaegi-bulgogi. It’s a stew made with bulgogi (classic Korean marinated beef) cooked and served in a stew in a sizzling hot traditional Korean earthenware pot. It will keep you cozy and warm!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 1 oz (1/4 cup) onion, sliced
- 1 oz (1/4 cup) carrot, cut into matchsticks
- 2 oz large green onion (or 2 green onions), sliced diagonally.
- 1 oz (about 1/3 cup) Enoki mushrooms
- 1 oz (about 1/2 cup) chrysanthemum greens
- 1 egg (optional)
- 1/4 cup worth radish sprouts (optional)
- 1 red chili pepper (optional), sliced thinly
- 2 tsp hot pepper flakes mixed with 1/2 teaspoon toasted sesame oil in a small bowl.
- 1/2 tsp kosher salt
Instructions
- 1
Combine soy sauce, garlic, sugar, honey, ground black pepper, and toasted sesame oil in a bowl. Mix it well until the sugar is dissolved. Add the beef and mix well to marinate. Cover and refrigerate.
- 2
Place an earthenware pot (ttukbaegi) on the stove with 2 cups of water, kosher salt, and fish sauce. Bring to a boil.
- 3
When it starts boiling, add the beef, onion, carrot, and the large green onion. Let it cook without the lid for about 10 to 12 minutes over high heat. Stir it a few times and remove any foam from the surface with a spoon.
- 4
Add the noodles, stirring a few times, and cook for 1 minute. Add Enoki mushrooms and radish sprouts and cook for a few minutes. Crack an egg and put it in the center of the bubbling stew. Garnish with the chrysanthemum greens and the red chili pepper.
- 5
Remove from the heat and serve with rice, kimchi, and a few more side dishes. If you want the spicy version, put some of the spicy mixture into the stew and mix it in.