Please prepare ingredients for the sauce Apples and pears are responsible for nutrition and sweetness, so the pears are big, so I only put in half, but I usually put in one

Add onions, pears, apples, garlic and cheongyang peppers and grind them in a blender Garlic removes the smell, and a little Cheongyang chili pepper helps to create a clean taste rather than being spicy, so I always add it to meat dishes If you don't like spicy food, add about one. (Not greasy~)

Add onion extract, soy sauce, cooking sugar, brown sugar, sesame oil and pepper to the ground ingredients and mix again Instead of rice wine and plum extract, I added onion extract. If you don't have any, you can add rice wine or plum extract

Mix the meat with the sauce The meat used is Korean beef bulgogi I think it's good to go to a butcher's shop and ask for good parts for bulgogi Marinate bulgogi in the refrigerator for at least an hour
Before, I always marinated it with vegetables, but if I marinate it for a long time for meat, the color of the vegetables changes and it feels salty, so I just marinated it with meat this time The result is success

Cook the glass noodles in boiling water to the pot water before putting the bulgogi on the fire (When you think it needs to be cooked a little more, take it out and put it in cold water.)
Add the aged meat and 1 ladle of seasoning to the earthen pot Among the ground ingredients, there are onions, pears, and apples, so the amount of seasoning is abundant. It's not salty at all even with one ladle It has onions, pears, and apples

Sizzling Korean beef with delicious scent~ Add 1.5 cups of rice hot water (1.5 cups per earthen pot paper cup) to the boiled bulgogi persimmon
Add soy sauce (1T per earthen pot), glass noodles, carrots, onions, cheongyang peppers, and minced garlic when it boils again

After 1 or 2 minutes, add oyster mushroom and green onion and stir-fry it for 1 minute to complete the Ttukbaegi bulgogi! It's good if you add enoki mushrooms or shiitake mushrooms