Ttukbaegi Bulgogi (Korean Hot Pot Beef)
Hearty and Sweet Ttukbaegi Bulgogi! Perfect for a satisfying meal with rice.
Ttuk Bulgogi! A beloved dish for everyone, young and old. Enjoy this savory-sweet broth by mixing it with rice and serving with kimchi. Make this popular Korean dish easily at home for a special treat!
Main Ingredients- Beef for Bulgogi 400g
- Soaked Glass Noodles 1 handful (approx. 50g)
- Green Onion 1 stalk
- Onion 1/2 medium
- Mushrooms of choice 1 handful (e.g., Shiitake, King Oyster)
- Anchovy-Kelp Broth 1L
Bulgogi Marinade- Soy Sauce 5 Tbsp (75ml)
- Sugar 2.5 Tbsp (37.5g)
- Minced Garlic 2 Tbsp (20g)
- Sesame Oil 2 Tbsp (30ml)
- Black Pepper a pinch
- Mirin (or Rice Wine) 2 Tbsp (30ml)
- Finely Minced Onion 2 Tbsp (about 1/4 onion)
- Finely Minced Green Onion 1/2 handful (20g)
Broth Seasoning- Anchovy-Kelp Broth 1L (use 800-1000ml)
- Fish Sauce (Anchovy or Pollack) 5 Tbsp (75ml)
- Sugar 5 Tbsp (75g)
- Soy Sauce 2 Tbsp (30ml)
- Tuna Extract (or Korean Soup Soy Sauce) 2 Tbsp (30ml)
- Soy Sauce 5 Tbsp (75ml)
- Sugar 2.5 Tbsp (37.5g)
- Minced Garlic 2 Tbsp (20g)
- Sesame Oil 2 Tbsp (30ml)
- Black Pepper a pinch
- Mirin (or Rice Wine) 2 Tbsp (30ml)
- Finely Minced Onion 2 Tbsp (about 1/4 onion)
- Finely Minced Green Onion 1/2 handful (20g)
Broth Seasoning- Anchovy-Kelp Broth 1L (use 800-1000ml)
- Fish Sauce (Anchovy or Pollack) 5 Tbsp (75ml)
- Sugar 5 Tbsp (75g)
- Soy Sauce 2 Tbsp (30ml)
- Tuna Extract (or Korean Soup Soy Sauce) 2 Tbsp (30ml)
Cooking Instructions
Step 1
First, let’s marinate the beef to infuse it with flavor. In a bowl, combine 400g of beef for bulgogi with the marinade ingredients: 5 Tbsp soy sauce, 2.5 Tbsp sugar, 2 Tbsp minced garlic, 2 Tbsp sesame oil, a pinch of black pepper, and 2 Tbsp mirin. Add 2 Tbsp finely minced onion and 1/2 handful of minced green onion. Gently mix everything with your hands until the beef is evenly coated. Let it marinate for at least 15-30 minutes. For a deeper flavor, you can refrigerate it for an hour or longer.
Step 2
Prepare the glass noodles by soaking them beforehand. Soaking them in cold water for about 30 minutes is ideal. If you’re short on time, you can quickly soak them in boiling water for about 5 minutes until they become pliable. I opted for the quick method by soaking them directly in hot water. Drain the soaked noodles before use.
Step 3
The secret to a flavorful Ttukbaegi Bulgogi is the broth! We’ve prepared 1 liter of anchovy-kelp broth, which is a good amount for about 4 servings. Boiling dried anchovies and kelp together creates a richer, more umami-packed broth.
Step 4
Now, let’s season the broth to create the delicious base for our dish. To 800-1000ml of the prepared broth, add the broth seasoning ingredients: 5 Tbsp fish sauce, 5 Tbsp sugar, 2 Tbsp soy sauce, and 2 Tbsp tuna extract. Stir well until combined. This seasoning mix is key to the sweet and savory flavor of Ttukbaegi Bulgogi. Taste it and feel free to adjust the sugar or soy sauce to your preference.
Step 5
Let’s prepare the vegetables that will add color and texture to your Ttukbaegi Bulgogi. For the mushrooms, use your favorites or whatever you have on hand, such as shiitake, king oyster, or enoki mushrooms. Wash them and cut them into bite-sized pieces. Slice the green onion diagonally and the onion into strips.
Step 6
Now, let’s assemble the Ttukbaegi Bulgogi beautifully in the hot pot! Start by placing about 100g of the marinated beef at the bottom of the ttukbaegi. Then, arrange the soaked glass noodles, sliced onion, diagonally cut green onion, and prepared mushrooms on top. Adding a variety of colorful vegetables makes the dish visually appealing.
Step 7
Once all the ingredients are in the ttukbaegi, pour in the seasoned broth until it almost covers the ingredients. You want a generous amount of broth, but not so much that it dilutes the flavor. Aim for a level where the ingredients are mostly submerged.
Step 8
Finally, place the ttukbaegi on your stovetop (gas or induction) and bring it to a boil over medium-high heat. Once it starts to bubble vigorously, reduce the heat to medium-low and simmer for about 5-7 minutes, or until the beef is fully cooked and the vegetables are tender. Your delicious Ttukbaegi Bulgogi is now ready! Serve immediately while piping hot. It’s perfect for spooning over a bowl of rice!
