Bulgogi Stew (Ttukbaegi Bulgogi: 뚝배기 불고기)

Ttukbaegi Bulgogi: Korean Comfort Food at Its Best

Bulgogi is one of the most well-known Korean dishes for good reason. The combination of sweet soy marinade, garlic, and sesame is one of those flavor profiles that just works on every level. The ttukbaegi version takes that same marinade and turns it into a stew, in an earthenware pot that stays piping hot and keeps everything bubbling. The broth that develops as the beef and vegetables cook down is incredibly savory and slightly sweet and the glass noodles that soak it all up are honestly the highlight of the whole dish. Serve it with a bowl of white rice and whatever banchan you have on hand.

BULGOGI MARINADE

1½ cups pear juice

BULGOGI

120 g glass noodles (dangmyeon), prepared

FOR COOKING

The Marinade

The pear juice is the key ingredient here. It acts as a natural meat tenderizer because of the enzymes in the fruit while adding a subtle sweetness that’s distinctly Korean bulgogi. If you can’t find pear juice you can blend a Korean or Asian pear, or substitute with apple juice in a pinch though the flavor won’t be quite the same. The combination of soy sauce, mirin, and sesame oil gives you that classic bulgogi flavor, salty, slightly sweet, deeply savory, and nutty. Marinate overnight if you can, the longer the beef sits in this marinade the more tender and flavorful it gets.

The Beef

Look for beef that’s already thinly sliced for bulgogi at a Korean grocery store. It’s usually labeled bulgogi beef and cut thin enough that it cooks through almost instantly. If you’re slicing your own use ribeye or sirloin and partially freeze it first to make thin clean cuts easier.

Glass Noodles

Dangmyeon, Korean glass noodles made from sweet potato starch, are my favorite part! They’re genuinely the best part of the dish. They soak up the bulgogi broth as everything cooks and become silky, slightly chewy, and completely saturated with flavor. Prepare them by soaking in boiling water for 10 minutes before adding to the pot — they’ll finish cooking in the stew.

How To Make Bulgogi Stew

Make the marinade: In a bowl combine soy sauce, sugar, mirin, sesame oil, oyster sauce, minced garlic, and pear juice. Mix until the sugar is dissolved.

Marinate: In a large bowl combine thinly sliced beef, sliced onion, leeks, and mushrooms. Pour the marinade over everything and mix well to coat evenly. Cover and marinate for at least 15 minutes — overnight in the fridge is significantly better if you have time.

Soak: Place glass noodles in a bowl and pour over boiling water. Let sit for 10 minutes until softened and pliable. Drain and set aside.

Assemble: This recipe makes 2 servings — cook one serving at a time in individual earthenware pots for the full experience. To each pot add 200 ml water and half of the beef and vegetable mixture along with the marinade. Add a portion of the drained glass noodles.

Cook: Place the pot over medium-high heat and bring to a boil. Cook for 15 minutes, stirring occasionally, until the beef is fully cooked, the vegetables are tender, the glass noodles are silky and saturated with broth, and the liquid has reduced into a rich concentrated stew. The broth should be savory and flavorful — not watery.

Garnish and serve: Top with sliced green onion and serve immediately in the earthenware pot while still bubbling hot. Serve alongside steamed white rice.

Storage & Reheating

Storage Store leftover bulgogi stew in an airtight container in the fridge for up to 3 days.

The uncooked marinated beef can be stored in the fridge for up to 2 days or frozen for up to 1 month — freeze before cooking for meal prep.

Stovetop (best method): Reheat in the earthenware pot or a small saucepan over medium heat with a splash of water to loosen the broth. Heat until bubbling and warmed through.

Microwave: Heat in 60-90 second intervals stirring between each until warmed through.