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  • Writer's pictureHelen ModernPepper

EASY Bulgogi Stew with JapChae Noodles, [Bulgogi Hot Pot] 맛있는 뚝배기 불고기: 따뜻한 국물 불고기, 당면 후루룩, 불고기양념

Updated: Jan 14




ONE POT Bulgogi meal to the rescue! Everything we love about Bulgogi in a bubbling stew pot with sweet potato starch noodles (yes, these are the "glass" noodles used to make the JapChae noodle dish). You will be slurping on these delicious noodles soaked in this highly addictive Bulgogi broth. I also share a simple Bulgogi marinade that anyone can make at home!


🇰🇷보들보들한 맛있는 뚝배기 불고기 만들기: 따뜻한 불고기 국물맛 + 쫄깃쫄깃한 당면 후루룩 + 초간단 불고기 양념


Chapter Timestamp 챕터 시간 코드

0:00 Introduction 인삿말

01:03 Ingredients 재료소개

02:59 Bulgogi Marinade 초간단 불고기 양념

04:51 Broth 육수

06:57 Bulgogi Stew Cooking 뚝배기 불고기 끓이기

11:30 Eating Show 먹방 Written Recipe 작성된 레시피 (재료⬇️)


Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes


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Helen


1 teaspoon 작은 술 = 5 ml

1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup 컵 = 128 grams

1 lb = 450 grams


INGREDIENTS/재료

Serving Size: 2 Adults


BulGoGi Marinade

450 Grams Rib Eye Beef Slices

3 Tablespoons 큰술 Soy Sauce 간장

1.5 Tablespoons 큰술 Brown Sugar 흑설탕

1 Tablespoon 큰술 Minced Garlic 다진마늘

1 Scallion Minced 다진 쪽파


Sweet Potato Starch Noodles (Noodles used to make JapChae)

100 Grams Dried DangMyun Noodles 당면


Vegetables

110 Grams Onion 양파

3 Slices Carrots 당근

2 Shitake Mushroom 표고버섯

1 Scallion 파


Broth

5 Cups Water 물

40 Grams Radish 무

1 Tablespoon 큰술 Guk Soy Sauce 국간장

2 Crushed Garlic Cloves 으깬 마늘

2 Small Pieces Dashima 다시마


Optional:

1/2 Teaspoon 작은술 Beef Dashida 소고기 다시다


Garnishes 고명:

Sesame Oil 참기름

Sesame Seeds 참깨


🛒🛍Shop more Korean ingredients & kitchen gadgets at ⬇️ 재료⬇️ https://www.modernpepper.com/store


Earthenware Clay Pot, TtukBaeGi 뚝배기

*Earthenware clay pot used in today's video: 7.5" diameter opening; almost 9 cup capacity


Sweet Potato Starch Noodles, Glass Noodles, DangMyeon 당면

https://amzn.to/3kOPlvo Product of Korea (used in today's recipe)


Guk Soy Sauce 국간장

Jin Soy Sauce 진간장


All-Purpose Soy Sauce 양조간장


Dried Sea Kelp/Dashima 다시마


Beef Dashida/Beef Bouillon Powder 쇠고기 다시다


Dark Brown Sugar 흑설탕


TtukBaeGi


In a pinch, these cooked microwavable rice is delicious.


Knife Sets 명품 칼: 9 Piece Set 세트

16 piece Knife Set 세트

Chef's Knife

9 Piece Set

16 piece Knife Set

Chef's Knife


Bulgogi Prep

Soak the bulgogi meat in a bowl filled with cold water (the meat must be fully submerged under water) and let it rest on your kitchen counter for about 30 minutes.

  • 450 Grams Rib Eye Beef Slices

TIP: Pre-soaking the beef slices in cold water is critical to making clean and delicious broth. If you don't pre-soak the beef slices, you'll end up with dark grey clouds and clusters in your broth, which ruins the taste of the broth and also makes the broth so messy.

30 minutes later, you should see the water turned into light red from the excess blood releasing from the beef. Then pour the beef into a strainer. Fill the bowl with cold water again and add the beef slices. Stir the beef slices around to rinse away more blood (for about 30 seconds). Then pour the beef into a strainer. Grab the beef into your hands and gently squeeze to extract the excess water. (Do not over squeeze.) Then, using your hands, tare up the beef slices into smaller pieces so it is becomes bite sizes.


Place the beef into a clean mixing bowl and add the following ingredients to one side of the bowl:

  • 3 Tablespoons 큰술 Soy Sauce 간장

  • 1.5 Tablespoons 큰술 Brown Sugar 흑설탕

  • 1 Tablespoon 큰술 Minced Garlic 다진마늘

  • 1 Scallion Minced 다진 쪽파

Using your hands, mix up the marinade ingredients first until the brown sugar has dissolved. Then gently massage the beef with the marinade. You'll end up with no excess marinade liquid in the bowl, as the beef will soak up all the marinade. Cover the bowl with a plastic wrap and let it sit on your kitchen counter for 30 minutes. OR you can let it continue marinating the beef in the fridge for 12 to 24 hours, which will tenderize the beef more and make it tastier.


DangMyun Noodles Prep

Fill your baking pan with enough cold water so the DangMyun noodles are fully submerged under water. Place a place on top of the noodles to keep the noodles submerged under water.

  • 100 Grams Dried DangMyun Noodles 당면 (aka. Sweet Potato Starch Noodles, Glass Noodles)

  • Yes, these are the noodles used to make the popular noodle dish called JapChae

After 30 minutes of soaking in cold water, the DangMyun will be bendy and ready to be cooked.

Why pre-soak the noodles? You can cook the dried DangMyun noodles without pre-soaking in water, but doing so will take much longer to cook, and increase the chances of over cooking the noodles as well as reducing the broth since it will take much longer to fully cook the dried noodles.

FYI - DangMyun noodles are delicate in that once cooked, it gets bloated and soggy pretty fast. So pre-soaking in cold water ensure minimal cooking time (2 minutes of less) as well as keeping the noodles chewy and soft.

You can store the pre-soaked DangMyun noodles in the fridge, up to 24 hours. Wrap the pre-soaked noodle in a sheet of paper towel, then place in a Ziplock bag or wrap in plastic.


Broth

Using a TtukBaeGi pot or any heavy bottom pot, bring the water to boil with the lid on.

  • 5 Cups Water 물

Once the water comes to boil, add the following ingredients:

  • 40 Grams Radish 무

  • 1 Tablespoon 큰술 Guk Soy Sauce 국간장

  • 2 Crushed Garlic Cloves 으깬 마늘

  • 2 Small Pieces Dashima 다시마

Cover with the lid and lower the stove heat to LOW. Let this simmer for 10 minutes.

Then 10 minutes later, remove all the ingredients from the broth, using a fine mesh ladle. Now, I would cut up the ingredients in a bowl, using kitchen shears. Then add some warm Korean rice, and soy sauce, and drizzle some sesame oil. Mix them all up and enjoy it as a snack with some kimchi.

You can prepare this broth ahead of time. Bring to room temperature then store in the fridge and use it within 48 hours. OR store in the freezer (double/triple bag it) and use it within a month.


Vegetable Prep

Once you are ready to cook your Bulgogi Stew, get your vegetables ready.

  • 110 Grams Onion 양파 - Cut into strips

  • 3 Slices Carrots 당근 - Julienned

  • 2 Shitake Mushroom 표고버섯 - Cut into medium thick slices

  • 1 Scallion 파 - Cut into 1.5 length (split the white part of the scallion first, if too thick)


Cooking The Bulgogi Stew

Step One

The actual cooking of the stew takes only minutes, so have all the ingredients prepped and ready to go!

On high heat, bring the broth to bubbling boil. Then add the marinated Bulgogi and onions. Stir it around the pot to break up the meat. The stove heat remains at HIGH. Once the broth starts boiling, you'll see some greyish/brownish foam on top. Use a fine mesh strainer to remove the foam. (If you did not pre-soak the beef slices to remove the excess blood, you'll end up with so much of this messy foam.). Because we pre-soaked the beef slices in cold water for 30 minutes, you'll only see a minimal amount of this greyish/brownish foam on top.


Step Two

As soon as you remove the foam, push the Bulgogi to one side of the pot. Then add the pre-soaked DangMyun noodles. Make sure to push the noodles to the bottom of the pot. The stove heat remains at HIGH. Once you see the broth boiling again, continue to cook on high heat for 2 minutes. Then pull up the noodles to the surface once or twice to catch some air. Gather the noodles to one side of the pot, and the Bulgogi to the other side of the pot. The stove heat still remains at HIGH.


Step Three

With the stove heat still remaining at HIGH, add the vegetables to the pot. Add the vegetables into sections. Then using a spoon, gently press down on the vegetables just enough to submerged in the broth, without pressing them under the broth. Continue cooking on HIGH heat for 1 minute.


Then take the pot off the stove. Add a light drizzle of sesame oil and a light sprinkling of sesame seeds. This is done!


Now all you have to do is eat this right away. Remember, the DangMyun noodles, once cooked get bloated super fast and also sucks up all the broth quickly. So I always start with eating the noodle first.


Bon appétit😋


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