Ttukbaegi Bulgogi
  • ½ lb. Bulgogi, marinated at least 30 minutes to over night
  • 1½ Cup Ultimate Korean stock
  • 2 oz. Dangmuyeon (Korean glass/sweet potato noodle), soaked in warm water for 20 minutes
  • ½ tsp. Salt
  • 2 green onion, sliced
  1. Heat Ttukbaegi over high heat; add bulgogi and cook for 4 to 5 minutes or until bulgogi is cooked, edges are slightly brown and seared, stir as needed.
  2. Add stock and salt, stir to mix and bring it to boil. Add soaked noodles and cook until noodles are fully cooked, about 4 to 5 minutes. Stir occasionally.
  3. Add green onion right on top and remove from heat. Serve while it’s screaming hot with a bowl of warm cooked rice.
Recipe by Seonkyoung Longest at