Description
Ttukbaegi Bulgogi is a Korean beef soup dish prepared with marinated beef called Bulgogi together with carrots, mushrooms and Dangmyeon Noodles cooked in an earthenware pot called Ttukbaegi.
Ingredients
Beef
- 1 kg beef rib eye or sirloin, thinly sliced
- 4 cups water
- 4 cups beef stock
Marinade
- 1/2 cup soy sauce
- 1/4 cup fish sauce
- 1 cup mirin
- 1 tbsp vinegar
- 1/4 cup honey
- 1/4 cup sesame oil
- 1 tbsp brown sugar
- 2 tbsp sesame seeds
- 1 tbsp ground black pepper
- 8 cloves garlic, minced
Vegetables
- 8 pcs dried shiitake mushrooms, rehydrated
- 1 onion, thinly sliced
- 1 small carrot, julienned
- 2 stalks spring onions, sliced
- 8 egg yolks
- 8 serves Dangmyeon Noodles
Instructions
- In a large container with cover, combine all marinade ingredients together, mix well. Add the beef make sure each beef piece is covered with marinade. Cover your container then place in the refrigerator and let it marinate overnight.
- One hour before cooking, place Dangmyeon noodles in a bowl pour cold water until everything is covered. Before you start cooking, drain noodles then set it aside.
- Usually Ttukbaegi is single serve so you will need 8 pots for this, if you don’t have the single serve ones you can cook it in a larger pot. Pour 1/2 cup of beef stock and 1/2 cup of water on each small pot or if using a larger pot just pour the right amount for your pot using an equal ratio for beef stock and water.
- Add the mushrooms then bring it to a boil.
- Add beef together with its marinade enough for the pot you are using. Let it simmer for 10 minutes.
- Add the onions, carrots and noodles then simmer for 2 more minutes.
- Turn heat off then serve topped with spring onions and one egg yolk per bowl.
This is the kind of the dish that I can enjoy any day any time. Ribeye and raw yolk…my favourites!
I’ve never tried Bulgogi, but it looks and sounds utterly delicious! I love everything going on in this recipe, but particularly that sexy yolk is something that makes this dish look stunning!
★★★★★
This is nice! No kim chi, unfortunately I’m not into that in Korean cuisine!
I have to admit I was quite confused when I saw bulgogi and then saw soup! Thanks for setting me straight on that. Yes, this looks like a perfect winter dish — it’s a bit hot here now, so I think I’ll wait a while, though the enticing brith makes me want a bowl for breakfast!