Stone Pot Bulgogi 뚝배기 불고기 Recipe & Video
Today, I’m going to show you how to make a warm and hearty Korean dish, Stone Pot Bulgogi recipe. This delicious meal combines the rich flavors of bulgogi with the unique cooking properties of a stone pot, creating a comforting dish that’s perfect for cold weather.
What is Stone Pot Bulgogi?
Stone Pot Bulgogi, or 뚝배기 불고기, is simply bulgogi cooked with stock in a Korean stone or earthenware pot called Ttukbaegi. Bulgogi is marinated beef that is typically grilled or broiled, but in this recipe, we’re taking it up a notch by simmering it in a savory broth. The Ttukbaegi keeps the food hot until the last bite, making it an ideal dish for winter.
My Personal Connection
I used to eat this dish very often as lunch while I was working in the cartoon entertainment industry. I introduced it to my husband when we were in Korea, and he loved it. Every winter, when he feels cold, he always asks for this dish. It’s a hearty and rustic meal that warms you from the inside out.
Ingredients
For this Stone Pot Bulgogi recipe, you’ll need:
- 1/2 lb beef bulgogi, marinated for at least 30 minutes overnight
- 1 1/2 cups ultimate Korean stock (you can also use veggie, chicken, or dashi stock)
- 2 oz dangmyeon (Korean glass/sweet potato noodle), soaked in warm water for 20 minutes
- 1/2 tsp salt
- 2 green onions, sliced
Tips for the Best Stone Pot Bulgogi
The main ingredients for Stone Pot Bulgogi are bulgogi and stock. Bulgogi is a Korean marinated meat, usually beef, that’s cooked on a grill or skillet. For the best results, use my best bulgogi recipe. If you want to make it really easy on yourself, you could use storebought bulgogi sauce to marinate beef or even buy bulgogi marinated beef from Costco/the Korean market!
Vegetarian Option: Instead of beef, use a variety of mushrooms! Sliced shiitake, enoki, king oyster, oyster, beech mushrooms
The stock is crucial for the flavor of this dish. My choice is my Ultimate Korean Stock, but you can also use store-bought vegetable, beef, or chicken stock or even dashi if you’re in a pinch. Honestly, when I’m lazy, I just use a pinch of hondashi powder! 😉
Instructions
Cook the Bulgogi:
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- Heat Ttukbaegi or a thick-bottom pot over high heat. Add the bulgogi and cook for 4 to 5 minutes until the edges are slightly browned and seared. Stir as needed.
Add Stock and Noodles:
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- Add the stock and salt to the pot, stirring to mix. Bring it to a boil.
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- Add the soaked noodles and cook until they are fully cooked, about 4 to 5 minutes. Stir occasionally.
Finish and Serve:
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- Add the sliced green onions on top and remove from heat.
- Serve the Stone Pot Bulgogi hot with a bowl of warm cooked rice. Enjoy!
There You Have It!
Stone Pot Bulgogi is incredibly easy to make if you have a few things prepared ahead of time. It’s a dish that brings comfort and warmth, perfect for those chilly days. Give it a try, and let me know what you think in the comments below!
Don’t forget to check out the video recipe for a more detailed, step-by-step guide. Enjoy cooking and happy eating!
So now, I finally share the Stonepot Bulgogi recipe with you. I hope you can taste this hearty, warm Korean dish at home!
Ttukbaegi Bulgogi
Ingredients
- 1/2 lb. Bulgogi, marinated for at least 30 minutes to overnight
- 1 1/2 cup Ultimate Korean stock
- 2 oz. Dangmuyeon (Korean glass/sweet potato noodle), soaked in warm water for 20 minutes
- 1/2 tsp. Salt
- 2 green onion, sliced
Vegetarian Option: Instead of beef, use a variety of mushrooms! Sliced shiitake, enoki, king oyster, oyster, beech mushrooms
Instructions
- Cook the Bulgogi:
Heat Ttukbaegi or a thick-bottom pot over high heat. Add the bulgogi and cook for 4 to 5 minutes until the edges are slightly browned and seared. Stir as needed. - Add Stock and Noodles:
Add the stock and salt to the pot, stirring to mix. Bring it to a boil. Add the soaked noodles and cook until they are fully cooked, about 4 to 5 minutes. Stir occasionally. - Finish and Serve: Add the sliced green onions on top and remove from heat. Serve the Stone Pot Bulgogi hot with a bowl of warm cooked rice. Enjoy!
6 comments
Looks tasty! I just bought a ttukbaegi, but I’m afraid to crack it. Somebody said it always has to have liquid in it, other people have said you have to hear it for 20 minutes on more heat before using it. I’m really nervous to use my new ttukbaegi now, could you tell me how you use yours? Did you have to season it?
If it’s Korean ttukbaegi, it is made to use over stove and you don’t have to worry about following the directions of this recipe. However, if it’s Japanese non-seasoned one, it needs to soak in water at least 2 hours before using. I’m not sure which one you got it but hopefully this could help!
This looks amazing, can’t wait to try it this weekend!
Hi Mary! Hope you enjoyed~!!
Hi, is was just wondering how many people his recipe feeds, and also is there another type of pot/pan that will work similar if I don’t have access to a ttukbaegi?
Hi Chelsea,
You can use any other similar size pot that has thick bottom. This recipe can serve unto 2 people, but I was able to kill it by myself.. lol!