Hearty & Delicious Ttukbaegi Bulgogi: A Rich Stew Recipe
You Won’t Waste a Single Drop of This Flavorful Ttukbaegi Bulgogi!
Experience the ultimate comfort food with our Ttukbaegi Bulgogi! This recipe features tender beef simmered in a deeply savory broth, making it a truly satisfying dish that’s perfect served hot in a traditional earthenware pot. Enjoy every last drop of the flavorful broth!
Main Ingredients- 200g thinly sliced beef for bulgogi
- 1/2 onion
- 1 shiitake mushroom (if large)
- A handful of dried or fresh glass noodles
Marinade Ingredients- 2 Tbsp soy sauce
- 1.5 Tbsp corn syrup (or oligodang)
- 0.5 Tbsp minced garlic
- 2 Tbsp soup soy sauce (adjust to taste)
- 2 Tbsp soy sauce
- 1.5 Tbsp corn syrup (or oligodang)
- 0.5 Tbsp minced garlic
- 2 Tbsp soup soy sauce (adjust to taste)
Cooking Instructions
Step 1
In a bowl, combine the thinly sliced beef for bulgogi with 2 Tbsp soy sauce, 1.5 Tbsp corn syrup, and 0.5 Tbsp minced garlic. Gently mix and massage the marinade into the meat, ensuring it’s evenly coated. Let it marinate for at least 30 minutes to allow the flavors to meld and the beef to become tender.
Step 2
While the beef is marinating, prepare the remaining ingredients for the Ttukbaegi Bulgogi. Thinly slice half an onion. If using a large shiitake mushroom, cut it into 2-3 pieces or slice it thinly. The mushroom will add a wonderful aroma and depth to the broth.
Step 3
Bring a pot of water to a boil. Once boiling, add the sliced onion and shiitake mushroom. Cook them until they become tender and slightly translucent. This process will infuse the broth with a subtle sweetness and savory flavor.
Step 4
Heat a non-stick pan over medium-high heat without adding any oil. Add the marinated beef and stir-fry it quickly until the exterior is just cooked. This searing method helps to lock in the juices, making the beef extra flavorful. Be careful not to overcook it.
Step 5
In a separate pot, boil water to cook the glass noodles. Cook the noodles until they are about 70-80% done, retaining a slight chewiness. Drain the cooked noodles without rinsing them in cold water; they will be added directly to the Ttukbaegi Bulgogi.
Step 6
Add the stir-fried beef to the pot with the cooked vegetables. Let it simmer together. Layering the ingredients this way ensures even cooking and allows all the flavors to meld beautifully.
Step 7
Taste the broth and adjust the seasoning with soup soy sauce if needed. The recipe calls for 2 Tbsp, but since the saltiness can vary between brands, it’s best to add 1 Tbsp first, taste, and then add more gradually until it reaches your desired flavor. Avoid making it too salty initially.
Step 8
Finally, add the pre-cooked glass noodles to the Ttukbaegi Bulgogi. The noodles will absorb the rich broth, becoming wonderfully tender and flavorful. All the components now come together to complete this delicious dish.
Step 9
This Ttukbaegi Bulgogi, served piping hot, is so incredibly delicious that you’ll never get tired of it. If you’ve ever found restaurant versions too salty, try making this at home for a perfectly balanced, deeply flavored stew. It’s a guaranteed rice-pairing delight that will have you wanting seconds!
