[Photo and video by Park Sae-jin / Food stylized by Jeong Goo-jeong]
Bulgogi, also known as Korean barbecue, is an all-time favorite of South Koreans. Ttukbaegi Bulgogi, which is a Bulgogi stew cooked in a clay pot, is also loved by many during autumn and winter times.
Ttukbaegi Bulgogi is normally served with rice, but it often comes with a salad or served independently as a side dish in a full course meal.
Ingredients
- 300 grams of thinly sliced ribeye
- 2 pieces of spring onion
- A handful of Dangmyun (Korean sweet potato noodles)
- 1/4 of carrot
- 3 cloves of garlic, freshly grounded
- A handful of mushrooms
- 2 chili peppers
- 1/2 onion
- 3 tablespoons of soy sauce
- 3 tablespoons of white sugar
- 3 tablespoons of water
- A pinch of black pepper
- A tablespoon of sesame oil
Cooking Instructions
- Cut slices of ribeye into 2~3cm wide strips
- Put ribeye into bowl
- Add 3 tablespoons of soy sauce
- Add 3 tablespoons of white sugar
- Add 3 tablespoons of water
- Add 3 cloves of garlic, freshly grounded
- Add a pinch of black pepper
- Mix well
- Wrap up bowl, rest for 30 minutes
- Soak Dangmyun in cold water for 10 minutes
- Slice onion
- Slice carrot diagonally
- Slice mushrooms
- Slice chili peppers
- Slice spring onion diagonally
- Put onion and Dangmyun first into a clay pot
- Add ribeye and decorate the top surface with vegetables
- Add a cup of water
- Cook on high heat for 10 minutes
- Serve hot with rice or salad
Aju News Park Sae-jin = swatchsjp@ajunews.com
Food stylized by Jeong Goo-jeong
reporter
Park Sae-jin
swatchsjp@ajunews.com
