Heartwarming Earthen Pot Bulgogi

Easy & Simple Earthen Pot Bulgogi Recipe | Warm & Savory Korean Beef Bulgogi (Ttukbaegi Bulgogi)

Heartwarming Earthen Pot Bulgogi

Here’s a recipe for Ttukbaegi Bulgogi that you can easily make at home, delivering a deep and rich flavor rivaling restaurant quality. The warm broth, chewy mushrooms, and slippery glass noodles create a truly delightful combination that will have you finishing your rice in no time. It’s a perfect dish to share with your entire family for a special meal.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Beef
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 2 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Main Ingredients for Earthen Pot Bulgogi

  • 200g tender beef (for bulgogi)
  • 1/4 onion
  • A small amount of carrot
  • 2 shiitake mushrooms
  • 30g glass noodles
  • 1/2 green onion stalk

Broth Ingredients for Deeper Flavor

  • 400ml water
  • 1 piece dried kelp (kombu)
  • 1 Tbsp low-sodium soy sauce

Bulgogi Marinade Ingredients for Enhanced Aroma

  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp mirin (or cooking wine)
  • 1 Tbsp minced garlic
  • 1 Tbsp oligosaccharide (or corn syrup)
  • A small amount of chopped green onion
  • A pinch of black pepper
  • A touch of sesame oil
  • A sprinkle of toasted sesame seeds

Cooking Instructions

Step 1

First, let’s prepare the vegetables. Thinly slice the onion and carrot into strips of similar thickness. Remove the stems from the shiitake mushrooms and slice them thinly. Preparing the vegetables this way will help preserve their texture and ensure they cook harmoniously with the beef.

Step 1

Step 2

Now, let’s make the bulgogi marinade. In a bowl, combine 3 tablespoons of low-sodium soy sauce, 1 tablespoon of mirin, 1 tablespoon of minced garlic, and 1 tablespoon of oligosaccharide. Mix them well. Add a small amount of chopped green onion and a pinch of black pepper to enhance the flavor.

Step 2

Step 3

In a larger bowl, place the prepared beef and the sliced onion, carrot, and shiitake mushrooms. Pour all the prepared bulgogi marinade over them. Gently mix everything with your hands, ensuring the marinade coats the beef and vegetables evenly. Cover the bowl or wrap it with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This marinating time allows the flavors to penetrate deeply, resulting in a much richer taste.

Step 3

Step 4

Let’s prepare the broth, which is key to the Ttukbaegi Bulgogi! In a pot, combine 400ml of water, 1 piece of kelp, and 1 tablespoon of low-sodium soy sauce. Bring it to a boil. Once the water boils, remove the kelp and keep the clear broth. This broth will provide the umami and delicious liquid for your bulgogi.

Step 4

Step 5

Now it’s time to cook everything in the earthenware pot. Pour the prepared broth into your ‘ttukbaegi’ (earthenware pot). Add the marinated beef and the glass noodles (which should be pre-soaked in water) to the pot. Start cooking over high heat.

Step 5

Step 6

Once the broth comes to a boil, reduce the heat to medium. Skim off any foam that rises to the surface during cooking with a spoon. This step will make the broth cleaner and more delicious. Finally, add the diagonally sliced green onions and continue to simmer for about 5-7 minutes, or until the glass noodles become transparent and tender. Be careful not to overcook the noodles until they become too mushy. Cook until deliciously done! It’s best enjoyed immediately while piping hot!

Step 6



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