Bulgogi Stew (Ttukbaegi Bulgogi 뚝배기 불고기)
Ttukbaegi bulgogi is a Korean earthenware pot stew featuring thinly sliced beef marinated in a sweet savory soy and pear juice bulgogi sauce, cooked with glass noodles, mushrooms, leeks, and onion in a rich bubbling broth. Classic Korean comfort food served piping hot straight from the pot with steamed rice.
Ingredients
Bulgogi Marinade
- 1/2 cup soy sauce
- 1 tbsp sugar
- 1/4 cup mirin
- 1/4 cup sesame oil
- 1 tbsp oyster sauce
- 2 tbsp garlic minced
- 1 1/2 cups pear juice
Bulgogi
- 400 g beef thinly sliced for bulgogi
- 1/2 onion thinly sliced
- 2 leeks cut into pieces
- mushrooms of choice I used oyster mushrooms
- 120 g glass noodles dangmyeon
For Cooking
- 200 ml water per serving
- green onion sliced, for garnish
Instructions
- Make marinade: Combine soy sauce, sugar, mirin, sesame oil, oyster sauce, minced garlic, and pear juice. Mix until sugar dissolves.
- Marinate: Combine beef, onion, leeks, and mushrooms in a bowl. Pour marinade over everything and mix well. Marinate at least 15 minutes — overnight preferred.
- Soak noodles: Place glass noodles in a bowl and pour over boiling water. Soak 10 minutes until softened. Drain and set aside.
- Assemble: To each earthenware pot add 200 ml water, half the beef and vegetable mixture, and a portion of drained glass noodles.
- Cook: Bring to a boil over medium-high heat and cook for 15 minutes until beef is cooked through, noodles are silky and saturated, and broth has reduced into a rich concentrated stew.
- Serve: Top with sliced green onion and serve immediately in the pot while bubbling hot alongside steamed white rice.
