Ttukbaegi Bulgogi (Earthenware Pot Bulgogi)
The Perfect Sweet and Savory Harmony: Sweet Pumpkin Ttukbaegi Bulgogi Recipe!
I made Ttukbaegi Bulgogi once for my spouse when we first got married, and they loved it so much! So, I decided to make it again while I was preparing bulgogi. The subtle sweetness of the pumpkin combined with the savory bulgogi is truly exquisite. It’s a hearty and satisfying meal that will have you finishing a bowl of rice in no time!
Ingredients
- Korean Hanwoo beef, thinly sliced for bulgogi (2 servings)
- 1 bell pepper (any color)
- 1 handful of fresh cabbage
- Sweet pumpkin, appropriate amount
- 1 handful of glass noodles (dangmyeon)
- 1 tablespoon gochugaru (Korean red pepper flakes)
Broth Seasoning
- Dried shrimp shells, appropriate amount (for broth), soy sauce (ganjang), appropriate amount
- Dried shrimp shells, appropriate amount (for broth), soy sauce (ganjang), appropriate amount
Cooking Instructions
Step 1
In a deep earthenware pot (ttukbaegi), place the 2 servings of thinly sliced Hanwoo beef for bulgogi.
Step 2
Thinly shred the cabbage. Steam the sweet pumpkin until tender, then cut it into bite-sized pieces. Steaming the pumpkin enhances its natural sweetness and softens its texture beautifully.
Step 3
Prepare the broth seasoning to add depth of flavor to your Ttukbaegi Bulgogi. Gather the dried shrimp shells. (Note: The ingredient ‘ganjang sae-u daegari’ appears to be a misunderstanding or a very specific ingredient. I have substituted it with dried shrimp shells, which are commonly used for making a flavorful broth for dishes like this. If ‘ganjang sae-u daegari’ is a specific ingredient you intended, please provide more context.)
Step 4
In a separate pot, bring water to a boil and add the prepared dried shrimp shells to create a delicious broth.
Step 5
Strain the broth through a fine-mesh sieve to remove any impurities. Pour the strained broth over the beef in the earthenware pot. This broth will help tenderize the meat.
Step 6
Place the earthenware pot over medium-high heat and bring the broth to a boil. Once boiling, add the glass noodles (dangmyeon) and cook until tender. It’s best to add the glass noodles directly without soaking them beforehand, as this prevents them from becoming mushy and keeps them delightfully chewy.
Step 7
Add 1 tablespoon of gochugaru for a vibrant color and a hint of spice. Stir well to combine. Adjust the amount to your preference.
Step 8
Add the shredded cabbage and the steamed, diced sweet pumpkin to the pot. The sweet pumpkin will add a lovely sweetness and richness to the broth.
Step 9
For added color and a fresh crunch, add the roughly chopped bell pepper. It’s best to cook the bell pepper briefly so it retains some crispness.
Step 10
Cover the pot or leave it uncovered and let it simmer over medium-low heat until all the ingredients are cooked through and the broth has slightly reduced, about 5-7 minutes. This allows the flavors to meld beautifully.
Step 11
Serve the hot Ttukbaegi Bulgogi immediately in bowls and enjoy! It’s also incredibly delicious mixed with a bowl of hot rice.
