Heartwarming Ttukbaegi Bulgogi (Pot Bulgogi)
Seojin’s Ttukbaegi Bulgogi: Easy and Delicious Marinated Beef Recipe
The sight of Ttukbaegi Bulgogi simmering in a warm earthenware pot is enough to make your mouth water. This dish is especially popular with foreign customers, which sparked my curiosity to try making it. After referencing various blog recipes, I’m sharing an easy-to-follow Ttukbaegi Bulgogi recipe that you can make at home. Its savory yet sweet flavor profile is sure to captivate both adults and children alike. Simply marinate all ingredients (except mushrooms and glass noodles) in the bulgogi sauce, then simmer in the pot – it’s that simple! This recipe is adapted from a 20-minute TV feature, scaled for 4 servings. I’ve reduced the sugar content as per feedback that the original can be quite sweet, so feel free to adjust it to your taste. Tender beef combined with assorted vegetables makes this a perfect rice companion.
Main Ingredients
- 300g Beef (for Bulgogi)
- 15g Glass noodles
- 1/4 Onion
- 15g Carrot
- 1/2 Green onion stalk
- A handful of Oyster mushrooms
- 1/2 pack Enoki mushrooms
- Soaked glass noodles (additional)
Bulgogi Marinade
- 50g Soy sauce (approx. 3.5 Tbsp)
- 70g Sugar (approx. 5.5 Tbsp, adjust to taste)
- 0.5 Tbsp Minced garlic
- 2 Tbsp Chopped green onion
- 0.5 Tbsp Sesame oil
- A pinch of Sesame seeds
- A pinch of Black pepper
- 2 cups Broth (kelp-infused water or rice water)
- 2 Tbsp Cooking wine (Mirin)
- 1 Shiitake mushroom (optional)
- A sprig of Crown daisy (optional)
- 50g Soy sauce (approx. 3.5 Tbsp)
- 70g Sugar (approx. 5.5 Tbsp, adjust to taste)
- 0.5 Tbsp Minced garlic
- 2 Tbsp Chopped green onion
- 0.5 Tbsp Sesame oil
- A pinch of Sesame seeds
- A pinch of Black pepper
- 2 cups Broth (kelp-infused water or rice water)
- 2 Tbsp Cooking wine (Mirin)
- 1 Shiitake mushroom (optional)
- A sprig of Crown daisy (optional)
Cooking Instructions
Step 1
The key to Seojin’s Ttukbaegi Bulgogi marinade recipe lies in the basic proportions. The original TV recipe calls for 250g soy sauce, 1 tbsp sesame oil, 480g sugar, 30g minced garlic, 50g chopped green onion, a swirl of black pepper, 1 tbsp sesame seeds, and 3 ladles of broth (per serving). However, when making it at home, it’s convenient to divide the ingredients and mix the marinade as needed. I’ve quartered the original recipe’s quantities and reduced the sugar to suit my preference. You can adjust the seasoning to match your family’s taste for an even more delicious meal.
Step 2
While the original recipe is sweet enough for children to enjoy, if you’re not a fan of overly sweet dishes, it’s best to reduce the sugar. The recipe I’m sharing has a reduced sugar content, making it a delicious beef bulgogi that anyone can enjoy without feeling overwhelmed by sweetness.
Step 3
Prepare the beef, ideally thinly sliced for bulgogi. Pat it dry thoroughly with paper towels to remove any excess blood. Gently separate any clumps of meat to ensure the marinade can penetrate evenly.
Step 4
For the broth, I used water in which kelp was soaked for about 30 minutes in lukewarm water (rice water also works well!). Soak the glass noodles in water beforehand until pliable. Thinly slice the carrot. Trim the base of the enoki mushrooms, wash them under running water, and drain. Slice the green onion diagonally.
Step 5
Add 5 tablespoons of soy sauce, 70g of sugar, and 0.5 tablespoon of minced garlic to the drained beef. This is where I’ve adjusted the sugar from the original recipe to lessen the sweetness.
Step 6
Add 0.5 tablespoon of sesame oil and a pinch of black pepper. Then, add all the prepared vegetables (onion, carrot, green onion, mushrooms, etc.).
Step 7
Gently mix everything together to ensure the meat and vegetables are well-coated with the marinade. Let it marinate in the refrigerator for about 30 minutes. Marinating the meat beforehand will make it more tender and allow the flavors to meld beautifully.
Step 8
Place one serving of the marinated bulgogi into the earthenware pot (ttukbaegi). Add the soaked glass noodles and 2 cups of kelp broth. Bring to a boil over high heat. (You can also add 1/2 ladle of cooking wine here.)
Step 9
Although the TV show showed the pot being covered, earthenware pots can boil over easily. It’s recommended to cook with the lid off from the start. Use chopsticks to gently separate any clumps of meat as it cooks. As the liquid reduces, the ingredients will cook through, and your delicious Ttukbaegi Bulgogi will be ready.
Step 10
Your heartwarming Ttukbaegi Bulgogi, served bubbling in a traditional pot, is complete! If desired, you can add shiitake mushrooms or crown daisy at the end for presentation and extra flavor. Even without pear or onion juice, the beef is tender and not tough, with a delicate sweetness and umami. Reducing the sugar means it’s not overly sweet and allows the natural flavors of the ingredients to shine.
Step 11
Designed with the cold Icelandic climate in mind, the earthenware pot keeps the dish piping hot throughout the meal, which is a lovely feature. Since this recipe was tailored for foreign palates, I recommend adjusting the sugar, soy sauce, and garlic to your personal preference. Be careful as it’s very hot, and enjoy your delicious meal!
