뚝배기불고기 (Ttukbaegi-bulgogi)
Bulgogi (불고기) is beef that is usually used in Korean BBQ, and a ttukbaegi (뚝배기) is a traditional earthenware bowl or pot used to keep the food hot while you eat. The combination of these two things makes something extraordinary. A stew with so much flavor and warmth, that it will keep the hardest of winters out.
Ingredients
- 1 kg lean beef, cut into very thin slices.
- 2 onions cut as julienne
- 3 carrots cut into matchsticks
- 3 garlic cloves minced
- 1 tbsp soy sauce
- 1 tsp honey
- 2 tsp fish sauce
- 1/2 tsp black pepper
- 200 grams enoki mushrooms
- 1.5 liters water (or any broth)
- 1 tsp gochugaru (Korean chili powder)
- 350 grams dangmyeon (sweet potato starch noodles), soaked in cold water for 45 minutes
- 1 large green onion or 2 small ones cut diagonally
- 1 red chili pepper cut diagonally for garnish
- 1 sprig parsley
- Salt and pepper to taste
Preparation
Start by slicing the meat as thin as possible and then cut it into bite sized pieces.
Next, make the marinade for your meat. In a bowl combine the minced garlic, soy sauce, fish sauce, honey and black pepper. Mix it well and add the meat to it making sure it covers and marinates thoroughly. This is also a good time to put the starch noodles in a container with cold water. Wait 45 minutes.
With that done, get your broth ready and boiling in your stew pot. Put the ttukbaegi (earthenware pot) in the oven at 200 for 15 minutes. We used a stone bowl that worked just as well.
Stir in the beef and add the vegetables on top, letting it boil for 10 minutes without stirring.
Add the dangmyeon noodles, enoki mushrooms and the gochugaru powder and stir for one minute.
Taste your broth and add salt and pepper to adjust the flavor.
Serve the stew in the ttukbaegi and garnish with the sliced red pepper and some parsley.
This stew will feed 6 stew lovers.