Hearty and Savory Ttukbaegi Bulgogi (Korean Hot Pot Bulgogi)
Homemade Ttukbaegi Bulgogi: The Perfect Harmony of Tender Beef and Chewy Glass Noodles
Introducing the ultimate Korean comfort food, Ttukbaegi Bulgogi, featuring a rich, savory broth and tender beef! Enjoy this delightful dish with a generous portion of glass noodles. It’s perfect for a special meal or a hearty everyday dinner.
Main Ingredients
- 300g thinly sliced beef for bulgogi
- 1 large green onion (scallion)
- 1/3 medium onion
- A small amount of carrot (for color)
- 1 Korean chili pepper (optional, for a spicy kick)
- A handful of mushrooms (shiitake, king oyster, or enoki recommended)
Ttukbaegi Bulgogi Seasoning
- 4 Tbsp soy sauce
- 100ml pear juice (use store-bought juice boxes; if unavailable, use 100ml water + 1/2 Tbsp sugar)
- 200ml water
- 2 Tbsp sugar
- 2 Tbsp cooking wine (mirin or similar)
- 2/3 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper
- 4 Tbsp soy sauce
- 100ml pear juice (use store-bought juice boxes; if unavailable, use 100ml water + 1/2 Tbsp sugar)
- 200ml water
- 2 Tbsp sugar
- 2 Tbsp cooking wine (mirin or similar)
- 2/3 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
The key to a delicious Ttukbaegi Bulgogi is a rich, savory broth! Prepare the broth base by mixing 100ml of pear juice with 200ml of water. Using store-bought pear juice is convenient. If pear juice is not available, substitute with 100ml of water and add 1/2 tablespoon of sugar for sweetness.
Step 2
Now, combine all the remaining bulgogi seasoning ingredients. In particular, the nutty sesame oil and pungent minced garlic are essential for enhancing the flavor of Ttukbaegi Bulgogi, so don’t forget to add them! Mix all seasoning ingredients thoroughly to create a delicious bulgogi marinade.
Step 3
Glass noodles add a delightful chewy texture to this dish. If you’re using glass noodles, soak them in water for about 30 to 40 minutes beforehand. Since glass noodles take a considerable amount of time to cook, it’s recommended to boil them separately if you plan to use them without soaking.
Step 4
Cut the green onion into large segments, about 2 to 4 pieces lengthwise. For garnish, finely chop a small portion of the green onion to add color and aroma at the end.
Step 5
Thinly slice the onion. If you prefer a spicier dish, finely chop the Korean chili pepper. (You can omit this if you don’t like spicy food.)
Step 6
Choose your mushrooms based on your preference. While the original recipe suggested shiitake mushrooms, king oyster mushrooms or the delightfully chewy enoki mushrooms are also excellent choices. Enoki mushrooms are best added towards the end of cooking.
Step 7
Add the thinly sliced beef for bulgogi to the prepared marinade and mix well. If you are using shiitake or king oyster mushrooms, add them at this stage and toss together. Enoki mushrooms are delicate and can become mushy if cooked for too long, so they are best added at the final stage.
Step 8
If your glass noodles are not fully soaked, add them to the pot with the marinated beef and cook together. If the glass noodles are already completely soaked, you can add them towards the end of cooking to maintain their chewy texture.
Step 9
Now, transfer all the ingredients to a ttukbaegi (Korean earthenware pot) and bring to a simmer over medium heat. Beef cooks quickly, so there’s no need to overcook it. Simmering just long enough for the ingredients to meld together is key.
Step 10
Once the beef is fully cooked, while the Ttukbaegi Bulgogi is still simmering, add the finely chopped green onion and enoki mushrooms. Cook for another moment until the mushrooms are tender. Serve immediately while piping hot and enjoy!
Step 11
This Ttukbaegi Bulgogi boasts a perfect balance of sweet and savory flavors, and the generous amount of green onion makes the broth wonderfully refreshing. The addition of Korean chili pepper adds a subtle spicy kick that makes it absolutely delicious! The recipe is not complicated at all, so give it a try for your next meal. You won’t regret it! ♡
