Recipes - Korean

Ttukbaegi-Bulgogi (Bulgogi Stew)


Ttukbaegi bulgogi is a hearty and soupy beef dish that is great for cold weather or any time at all. Bulgogi is Korean marinated beef and the bulgogi stew is traditionally cooked in a Korean earthenware pot called the ttukbaegi, which keeps the dish warm for longer. This dish is popular in restaurants but, you can add your favourite vegetables when cooking it at home.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Korean









Ingredients:

Marinade

220g beef skirt steak (or tenderloin, any tender cuts of beef) (sliced thinly)
1 tbsp soy sauce
2 garlic cloves (minced)
2 tsp sugar
2 tsp honey
¼ tsp ground black pepper
1 tsp sesame oil

30g dangmyeon (starch noodles, soaked in cold water 30 mins - 1 hr)
2 cups water
½ tsp fish sauce
½ tsp salt
¼ cup onion (sliced thinly)
¼ cup carrot (sliced thinly)
2 spring onions (sliced diagonally)
1/3 cup enoki mushrooms
½ cup ssukgat (chrysanthemum greens, washed and stems removed. If not available, replace with spinach or basil leaves)
1 egg (optional)
¼ cup worth radish sprouts (optional)
1 red chilli (sliced thinly, optional)

Spicy mixture (for a spicier version, optional)

2 tsp hot pepper flakes mixed with ½ tsp sesame oil in a small bowl




Steps:
  1. Combine marinade in a bowl. Mix well until the sugar is dissolved. Add the beef and mix well to marinate for a minimum of 30 mins or overnight. Cover and refrigerate.
  2. Place an earthenware pot (ttukbaegi) on the stove with 2 cups of water, salt and fish sauce. Bring to a boil.
  3. When it starts to boil, add the beef, onion, carrot, and spring onions. Let it cook without the lid for about 10 to 12 mins over high heat. Stir it a few times and remove any foam from the surface with a spoon.
  4. Add the noodles, stir a few times and cook for another minute. Add enoki mushrooms and radish sprouts and cook further for a few more minutes.
  5. Crack an egg and put it in the centre of the bubbling stew. Garnish with the chrysanthemum greens, spring onions and the red chillies.
  6. Remove from heat and serve with rice, kimchi and other side dishes.
  7. If you want it spicier, put some of the spicy mixture into the stew and mix it in.

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Ttukbaegi-Bulgogi (Bulgogi Stew)

Ttukbaegi-Bulgogi (Bulgogi Stew)

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Ttukbaegi bulgogi is a hearty and soupy beef dish that is great for cold weather or any time at all. Bulgogi is Korean marinated beef and the bulgogi stew is traditionally cooked in a Korean earthenware pot called the ttukbaegi, which keeps the dish warm for longer. This dish is popular in restaurants but, you can add your favourite vegetables when cooking it at home.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Korean
Ingredients

Marinade

220g beef skirt steak (or tenderloin, any tender cuts of beef) (sliced thinly)
1 tbsp soy sauce
2 garlic cloves (minced)
2 tsp sugar
2 tsp honey
¼ tsp ground black pepper
1 tsp sesame oil

30g dangmyeon (starch noodles, soaked in cold water 30 mins - 1 hr)
2 cups water
½ tsp fish sauce
½ tsp salt
¼ cup onion (sliced thinly)
¼ cup carrot (sliced thinly)
2 spring onions (sliced diagonally)
1/3 cup enoki mushrooms
½ cup ssukgat (chrysanthemum greens, washed and stems removed. If not available, replace with spinach or basil leaves)
1 egg (optional)
¼ cup worth radish sprouts (optional)
1 red chilli (sliced thinly, optional)

Spicy mixture (for a spicier version, optional)

2 tsp hot pepper flakes mixed with ½ tsp sesame oil in a small bowl

Instructions
  1. Combine marinade in a bowl. Mix well until the sugar is dissolved. Add the beef and mix well to marinate for a minimum of 30 mins or overnight. Cover and refrigerate.
  2. Place an earthenware pot (ttukbaegi) on the stove with 2 cups of water, salt and fish sauce. Bring to a boil.
  3. When it starts to boil, add the beef, onion, carrot, and spring onions. Let it cook without the lid for about 10 to 12 mins over high heat. Stir it a few times and remove any foam from the surface with a spoon.
  4. Add the noodles, stir a few times and cook for another minute. Add enoki mushrooms and radish sprouts and cook further for a few more minutes.
  5. Crack an egg and put it in the centre of the bubbling stew. Garnish with the chrysanthemum greens, spring onions and the red chillies.
  6. Remove from heat and serve with rice, kimchi and other side dishes.
  7. If you want it spicier, put some of the spicy mixture into the stew and mix it in.

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