Hearty Ttukbaegi Bulgogi (Korean Casserole Beef)
Ttukbaegi Bulgogi (Ttukbul) – Even tastier than regular bulgogi when made with fridge scraps!
While organizing a column for the newspaper, I came across a Ttukbaegi Bulgogi recipe and suddenly craved it. Since I didn’t have much on hand, I used leftover vegetables from the fridge and some top-grade sirloin steak I had in the freezer, thinly sliced and marinated. As I was out of mushrooms, I rehydrated dried Portobello mushrooms I had dried a few days prior. On a crisp, windy day like today, this steaming hot, slightly spicy stew is absolutely perfect!
Ingredients
- Carrot, a small amount (cut into bite-sized pieces)
- Cauliflower, a small amount (cut into bite-sized pieces)
- Broccoli, a small amount (cut into bite-sized pieces)
- Onion, 1/5 (sliced thinly)
- Cheongyang chili peppers, 1-2 (chopped)
- Mushrooms, a small amount (rehydrate dried mushrooms, prepare fresh ones)
- Beef for bulgogi, approx. 130g (thinly sliced)
- Rice cake soup slices (Tteokguk tteok), 5-6 pieces (rinsed in cold water)
- Soaked glass noodles, about 10 strands (soaked in cold water beforehand)
- Gochugaru (Korean chili powder), 2 tsp
- Salt, a pinch (for final seasoning adjustment)
- Water, 1.5 cups (or anchovy broth)
- Anchovies, 3 (for broth)
Bulgogi Marinade (for 120g beef)
- Soy sauce, 1 Tbsp
- Sugar, 1 Tbsp
- Sesame oil, 0.5 tsp
- Minced garlic, 0.7 tsp
- Soy sauce, 1 Tbsp
- Sugar, 1 Tbsp
- Sesame oil, 0.5 tsp
- Minced garlic, 0.7 tsp
Cooking Instructions
Step 1
First, prepare the vegetables by cutting them into bite-sized pieces. Slice the onion thinly and chop the Cheongyang chili peppers.
Step 2
If using mushrooms, rehydrate dried ones in lukewarm water until soft. For fresh mushrooms, trim the stems or clean them. (Fresh mushrooms will offer a richer texture).
Step 3
Soak the glass noodles in cold water for at least 30 minutes to soften them for cooking.
Step 4
In a bowl, combine the beef with all the marinade ingredients (soy sauce, sugar, sesame oil, minced garlic). Gently mix and marinate for at least 15 minutes. (Using about 200g of beef would make this dish even more satisfying).
Step 5
In a ttukbaegi (earthenware pot), combine 1.5 cups of water (or 1 cup water and 0.5 cup mushroom soaking liquid) with 3 anchovies. Bring to a boil to make anchovy broth. If you don’t have anchovy broth, you can use store-bought broth or broth made from other vegetables. A richer broth will result in a deeper flavor.
Step 6
Once the broth is boiling, add the prepared carrots, cauliflower, broccoli, and onion. Let it simmer briefly.
Step 7
When the broth returns to a boil, add the marinated beef. To prevent the meat from clumping, gently separate the pieces with chopsticks or a fork as they cook. This ensures the beef remains tender.
Step 8
Once the beef is partially cooked, add the soaked glass noodles and simmer for about 5 more minutes. The noodles will absorb the delicious broth.
Step 9
Now, stir in 2 tsp of gochugaru for a pleasant spicy kick.
Step 10
Finally, add the tteokguk tteok and cook for another 2-3 minutes until the rice cakes are tender. Just before turning off the heat, add the chopped Cheongyang chili peppers. Adjust seasoning with salt if needed, and serve hot!
