Korean Beef Bulgogi – Classic Recipe

Korean Bulgogi recipe

Today, I’m sharing a recipe for a must-have dish for Koreans: Ddukbaegi Bulgogi, also known as "Ddukbul."

This recipe allows you to recreate the same delicious taste at home, just like you would find at a restaurant.

By following this recipe, you can marinate the meat in advance and store it in the refrigerator.

When mealtime comes, simply cook the amount you need in a ddukbaegi (Korean earthenware pot) or pot for a fantastic main dish.

Ingredients

(Serves 3-4)

• Beef for bulgogi: 600g
• Dangmyeon (sweet potato noodles): 100g
• Dark soy sauce: 200ml
• Pear juice (pureed pear drink): 1 cup (180ml, using a paper cup)
• Mirin: 1/2 cup (90ml, using a paper cup)
• Sugar: 3 tablespoons
• Sesame oil: 2 tablespoons
• Minced garlic: 1 large tablespoon
• MSG (optional): 1/3 tablespoon
• Green onion: 1 stalk
• Shiitake mushrooms: 3
• Onion: 1
• Carrot: 1/6
• Enoki mushrooms: 1 pack
  
  
  

Cooking Instructions

1. Soak 100g of dangmyeon in water for at least 2 hours.

2. In a bowl, combine the soaked dangmyeon and 600g of beef for bulgogi with the following ingredients, mixing well by hand to evenly coat the meat:

   1. Dark soy sauce: 200ml

   2. Pear juice (pureed pear drink): 1 cup (180ml)

   3. Mirin: 1/2 cup (90ml)

   4. Sugar: 3 tablespoons

   5. Sesame oil: 2 tablespoons

   6. Minced garlic: 1 large tablespoon

   7. MSG (optional): 1/3 tablespoon

   8. Green onion: 1 stalk

   • Slice the green onion thinly before adding.

   9. Shiitake mushrooms: 3

   • Slice the shiitake mushrooms thinly before adding.

   10. Onion: 1

   • Slice the onion thinly before adding.

   11. Carrot: 1/6

   • Julienne the carrot before adding.

   12. Enoki mushrooms: 1 pack
   • Trim the bottom of the enoki mushrooms before adding.
     
     

3. In a ddukbaegi or pot, place a portion of the marinated bulgogi, add 4 tablespoons of the marinade, and 80ml of water. Cook until all the ingredients are fully cooked, and it's ready to serve.