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Ttukbaegi Bulgogi
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4.80 from 10 votes

Ttukbaegi Bulgogi


  • 1 kg Thin Sliced Beef (Use chuck, ribeye, sirloin)

Bulgogi Marinade

  • 4.5 cups Water
  • ½ 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

Raw Ingredients

  • 1 whole Onion
  • ½ whole Carrot
  • A small bundle of Enoki Mushrooms
  • A small handful of Dangmyeon Noodles


Prep meat

  • 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

Make Bulgogi Marinade

  • Take out a large plastic container and make marinade. Start by adding: Water (4.5 cups), Soy Sauce (½ cup), Fish Sauce (4 Tablespoons), Mirim (1 Cup), Vinegar (1 Tablespoon), Sugar (2 Tablespoons) and Honey (2 Tablespoons). Give it a nice stir-around.
  • 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.
  • Then on the fresh ingredients: Slice an onion (1 whole) into thin slices. Add it to the marinade. Then julienne a carrot (½ a whole) into thin slices and add it to the marinade. Then mince 7 cloves of garlic and add it to the marinade.
  • Finish the marinade with Sesame Oil (3 Tablespoons), Sesame Seeds (2 Tablespoons) and Black Pepper (5-6 shakes) to the marinade.
  • 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).
  • Optional: Take out a handful of Dangmyeon noodles and place into a bowl of cold water. Let it soak for at least 1 hour.

Prep Fresh Ingredients

  • After letting it marinate for 5-6 hours (or overnight), let's do a few final steps.
  • Chop Spring Onion stalk into small pieces. Then chop the stems off the Enoki Mushroom and give it a nice wash.
  • If you're going to add Dangmyeon noodles, drain the noodles from the water and set it aside.

Make Ttukbaegi Bulgogi

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