Ttukbaegi Bulgogi

Ingredients

• 1 kg Thin Sliced Beef ((Use chuck, ribeye, sirloin))
• 4.5 cups Water
• 1/2 cup Soy Sauce
• 4 Tablespoons Fish Sauce
• 1 cup Mirim
• 1 Tablespoon Vinegar
• 2 Tablespoons Sugar
• 2 Tablespoons Honey
• 7 cloves of Garlic
• 3 Tablespoons Sesame Oil
• 2 Tablespoons Sesame Seed
• 5-6 shakes Black Pepper
• 1 whole Onion
• 1/2 whole Carrot
• A small bundle of Enoki Mushrooms
• A small handful of Dangmyeon Noodles

Instructions

1. 1

   --- Prep meat ---

2. 2

   Place a few paper towels on your cutting board. Then gently spread the meat slices (1kg) on top. Use a few extra paper towels to pat down the meat pieces - and soak up any residual blood or moisture

3. 3

   --- Make Bulgogi Marinade ---

4. 4

   Take out a large plastic container and make marinade. Start by adding: Water (4.5 cups), Soy Sauce (1/2 cup), Fish Sauce (4 Tablespoons), Mirim (1 Cup), Vinegar (1 Tablespoon), Sugar (2 Tablespoons) and Honey (2 Tablespoons). Give it a nice stir-around.

5. 5

   Now, carefully add-in the thinly sliced meat pieces into the marinade. Use your chopsticks to separate the pieces and make sure they don't clump up.

6. 6

   Then on the fresh ingredients: Slice an onion (1 whole) into thin slices. Add it to the marinade. Then julienne a carrot (1/2 a whole) into thin slices and add it to the marinade. Then mince 7 cloves of garlic and add it to the marinade.

7. 7

   Finish the marinade with Sesame Oil (3 Tablespoons), Sesame Seeds (2 Tablespoons) and Black Pepper (5-6 shakes) to the marinade.

8. 8

   Now the important part. Close the lid and place the plastic container in the refrigerator for a minimum of 5-6 hours. (If you have time, it's even better that you let it marinate overnight).

9. 9

   Optional: Take out a handful of Dangmyeon noodles and place into a bowl of cold water. Let it soak for at least 1 hour.

10. 10

    --- Prep Fresh Ingredients ---

11. 11

    After letting it marinate for 5-6 hours (or overnight), let's do a few final steps.

12. 12

    Chop Spring Onion stalk into small pieces. Then chop the stems off the Enoki Mushroom and give it a nice wash.

13. 13

    If you're going to add Dangmyeon noodles, drain the noodles from the water and set it aside.

14. 14

    --- Make Ttukbaegi Bulgogi ---

15. 15

    Take out a Ttukbaegi bowl or use a small pot. Then add a few ladles of the beef pieces. Make sure to add a few scoops of the marinade - enough to barely submerge the meat pieces. Place the bowl on a medium-high heat and bring it up to boil.

16. 16

    As it comes to boil, use a pair of kitchen scissors to chop the beef into smaller bite-size pieces (don't forget!). Then give the bite-size pieces a stir so that no pieces stick to the bottom of the pot.

17. 17

    Once the pot is boiling, add the soaked Dangmyeon noodles on top. Then a handful of the enoki mushrooms and a handful of the spring onion pieces. Let it all boil together for 1 more minute.

18. 18

    Turn off the heat and serve alongside a bowl of rice. Bon Appetit!