Authentic Ttukbaegi Bulgogi (Korean Hot Pot Bulgogi)
Authentic Ttukbaegi Bulgogi (Korean Hot Pot Bulgogi)
The Ultimate Homemade Ttukbaegi Bulgogi Recipe: A Taste of Korean Comfort
Savor the tender, succulent beef, chewy glass noodles, and a rich, savory broth that melts away the day’s fatigue. This Ttukbaegi Bulgogi is perfect for a satisfying meal, and making a generous batch means you can enjoy it twice! Here’s a step-by-step guide to this beloved Korean dish.
Main Ingredients- Beef for Bulgogi, 600g
- Glass Noodles, 100g
- Onion, 1/2 medium
- Green Onion, 1 stalk
- Oyster Mushrooms, 100g
- Carrot, a small amount
- Anchovy Broth, 300-400ml
- Soy Sauce (regular), 1 Tbsp
- Soy Sauce (soup), 1 Tbsp
- Salt (for seasoning)
- Black Pepper (for finishing)
- Sesame Oil, 1 Tbsp
Bulgogi Marinade (Tablespoon measurements)- Soy Sauce (regular), 6 Tbsp
- Soy Sauce (soup), 1 Tbsp
- Pear Juice or Apple Juice, 6 Tbsp (for sweetness and tenderizing)
- Cooking Wine (Mirin), 2 Tbsp
- Oligosaccharide or Corn Syrup, 2 Tbsp
- Sugar, 1 Tbsp
- Minced Garlic, 1 Tbsp
- Black Pepper, a pinch
- Soy Sauce (regular), 6 Tbsp
- Soy Sauce (soup), 1 Tbsp
- Pear Juice or Apple Juice, 6 Tbsp (for sweetness and tenderizing)
- Cooking Wine (Mirin), 2 Tbsp
- Oligosaccharide or Corn Syrup, 2 Tbsp
- Sugar, 1 Tbsp
- Minced Garlic, 1 Tbsp
- Black Pepper, a pinch
Cooking Instructions
Step 1
First, prepare 600g of beef for bulgogi. Place the beef on paper towels and gently press to remove excess blood. While the beef is draining, let’s prepare the delicious bulgogi marinade.
Step 2
Let’s prepare the pear or apple juice, a key ingredient for the marinade. Grate half a pear or apple, then strain it through a fine sieve to extract 6 tablespoons of clear juice. Using pear juice is highly recommended as it helps tenderize the meat beautifully.
Step 3
In a large bowl or container, combine 6 tablespoons of regular soy sauce, 1 tablespoon of soup soy sauce, 6 tablespoons of the prepared pear/apple juice, 2 tablespoons of cooking wine, 2 tablespoons of oligosaccharide, 1 tablespoon of sugar, 1 tablespoon of minced garlic, and a pinch of black pepper. Mix everything thoroughly to create the flavorful bulgogi marinade.
Step 4
Add the drained beef to the prepared marinade. Gently massage the marinade into the meat with your hands until evenly coated. For the best flavor and tenderness, let the meat marinate in the refrigerator for at least half a day, or preferably overnight.
Step 5
Soak the glass noodles in lukewarm water for at least 30 minutes before cooking. This pre-soaking step ensures the noodles cook evenly and become perfectly chewy.
Step 6
Now, let’s prepare the vegetables. Slice the green onion diagonally. Separate the oyster mushrooms into individual pieces. Thinly slice the carrot and onion into matchsticks. We’ve divided the prepared vegetables into two portions, intending for them to be used over two meals.
Step 7
Prepare 2 cups of anchovy broth. If you don’t have anchovy broth readily available, you can make it by boiling 3 cups of water with 7 dried anchovies and a 4x4cm piece of dried kelp (dashima). Bring to a boil, then remove the kelp once the water boils. Reduce the heat to medium and simmer for another 10 minutes to create a flavorful broth.
Step 8
In a ttukbaegi (Korean earthenware pot), first place 300g of the marinated bulgogi and the sliced onions. Pour in 300-400ml of the prepared broth, ensuring the ingredients are well-covered. Place the ttukbaegi over high heat. As it starts to simmer, use chopsticks to gently separate the meat so it cooks evenly.
Step 9
Once the broth comes to a boil, skim off any foam that rises to the surface. Add the julienned carrots and the pre-soaked glass noodles, and continue to simmer. The glass noodles will absorb the flavorful broth as they cook.
Step 10
When the glass noodles are transparent and tender, add 1 tablespoon of regular soy sauce and the oyster mushrooms and green onions. Simmer for just a few more minutes. For a spicy kick, you can add finely chopped Cheongyang chili peppers at this stage. It adds a wonderful heat! 🙂
Step 11
Finally, taste the broth and adjust the seasoning. Add another tablespoon of soup soy sauce if needed, or use salt to reach your desired saltiness. Just before turning off the heat, sprinkle in some black pepper and drizzle with 1 tablespoon of sesame oil. Your delicious homemade Ttukbaegi Bulgogi is now ready!
Step 12
Seeing the generous amount of ingredients packed into the ttukbaegi, bubbling and cooking to perfection, is truly mouthwatering. The combination of tender beef, chewy noodles, and savory broth makes Ttukbaegi Bulgogi an incredibly satisfying and delicious meal.
Step 13
One of the best things about cooking at home is the freedom to add or omit ingredients as you please! Feel free to load up on your favorite ingredients, whether it’s more noodles, meat, or mushrooms, and enjoy your personalized, delicious Ttukbaegi Bulgogi!
