Ingredients
Scale
- 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!
