Today I’m going to show you how to make warm and hearty Korean dish, Ttukbaegi Bulgogi.
As you know, Bulgogi is Korean marinated beef that grilled/broiled.
Ttukbaegi is Korean stone/earthenware pot that made from coarse sand-mud. We cook and serve most of our stews and soups in this pot.
The best part of Ttukbaegi is keep the food hot/warm until the last bite. So it is a perfect dish for winter time! 🙂
As you can guess Ttukbaegi Bulgogi is simply bulgogi cooked with stock in Ttukbaegi.
It’s very popular around winter time in Korea because it’s so hearty and rustic dish that will warm you from inside to out.
I used to eat this dish very often as lunch while I was working at the cartoon entertainment and introduced to my husband while we both were in Korea. He loved it. Every winter, when he feels cold he always looking for this dish.
Ttukbaegi Bulgogi is very easy to cook if you have a few things already prepared.
The main ingredients are bulgogi and stock. Bulgogi is Korean signature marinated meat usually beef and cooked on a grill or skillet. Click HERE for my best bulgogi recipe!
Also the stock is very important for the taste of Ttukbaegi Bulgogi. My first choice would be my Ultimate Korean Stock(Click HERE for the recipe) and second choice would be dash stock(Click HERE for the recipe). But you can also use store bought vegetable, beef or chicken stock as well.
So now, I finally share Ttukbaegi Bulgogi recipe with you all hope you can taste this hearty warm Korean dish at your home!
- 1/2 lb. Bulgogi, marinated at least 30 minutes to over night
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- 1 1/2 Cup Ultimate Korean stock
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- 2 oz. Dangmuyeon (Korean glass/sweet potato noodle), soaked in warm water for 20 minutes
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- 1/2 tsp. Salt
- 2 green onion, sliced
- 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.
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- 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.
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- Add green onion right on top and remove from heat. Serve while it’s screaming hot with a bowl of warm cooked rice.
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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?
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!