Ttukbaegi Bulgogi

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.

For those of you who are in the Northern Hemisphere our dish may not be as enticing as compared to us here in New Zealand since you might be in the middle of summer while I am in the middle of winter. I know bulgogi is synonymous to barbecue grills but in winter when it’s impossible to grill out in the snow or on a cold heavy rain, this bulgogi turns into something else, a wonderful sweet savoury soup that is warming and hearty. Like I said winter is the best time for dishes like this, not just because it’s a soup but is a very hot dish, literally because it is served in Ttukbaegi (a type of Korean clay pot) where it is good in retaining heat, that is why when this is served it is bubbling and probably it will stay there of several minutes.

It’s also very easy to prepare and that is good because when its very cold people tend to be lazy, this dish literally takes a few minutes to prepare and cook, all you need is to dump everything in that hotpot and wait. I know finding a ttukbaegi can be quite challenging to many, don’t worry you don’t need a pot like this, anything that is thick and can retain heat will do.

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Ttukbaegi Bulgogi

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Korean


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.


Units Scale


  • 1 kg beef rib eye or sirloin, thinly sliced
  • 4 cups water
  • 4 cups beef stock


  • 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



  1. 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.
  2. 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.
  3. 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.
  4. Add the mushrooms then bring it to a boil.
  5. Add beef together with its marinade enough for the pot you are using. Let it simmer for 10 minutes.
  6. Add the onions, carrots and noodles then simmer for 2 more minutes.
  7. Turn heat off then serve topped with spring onions and one egg yolk per bowl.


4 Responses

  1. This is the kind of the dish that I can enjoy any day any time. Ribeye and raw yolk…my favourites!

  2. 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!

  3. suituapui says:

    This is nice! No kim chi, unfortunately I’m not into that in Korean cuisine!

  4. 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!

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