I first came across ttukbaegi bulgogi while dining at a soondubu place. I have a love for the sweeter side of life, so I instantly took to what is essentially bulgogi soup, though the imagery those words conjure do not do justice to this soul-warming dish.
As the name suggests, the soup is cooked in a ttukbaegi, otherwise known as a stone pot that keeps heat well. It is not essential to use one, but it definitely keeps the soup warmer for longer.
Recipe adapted from Seonkyoung Longest
Ingredients:
- Bulgogi, portioned
- Danmyeon (sweet potato starch noodles)
- Dashi stock
- Green onions (to garnish, if desired)
- Sesame seeds (to garnish, if desired)
Instructions:
Marinate the bulgogi as per the recipe, and add in the vegetables with the marinated meat. Refrigerate overnight, or for at least 4 hours.
Soak the danmyeon in cold water for 30 minutes before beginning to cook; this will help the noodles soften quickly and evenly.
Heat the ttukbaegi over medium-high heat, and coat the bottom with sesame oil. Add in the portion of marinated beef and vegetables desired (I used about a large handful per person), and cook until browned.
Once the meat has browned, add in dashi stock. I used about 2 cups per person, but add enough to cover the meat and vegetables. Once the soup begins boiling, skim the top layer of scum before adding the danmyeon.
Boil for about 3 minutes, or until noodles are full translucent. Serve hot with rice.
orangecane 