Ttukbaegi Bulgogi (Ttukbul) - It's more delicious than bulgogi e
While organizing the columns to send to the newspaper, I saw the recipe for Ttukbul and suddenly wanted to eat it, so I made it. I didn't have the right ingredients, so I cut the leftover vegetables in the refrigerator and the triple-A-grade steak tenderloin in the freezer into thin slices and marinated them in bulgogi sauce, so I soaked the dried potibella mushroom a few days ago. On days when it feels cold like today, it's perfect for hot soup. It's spicy, so it's good
2 serving
Within 30 minutes
Lime앤Thyme
Ingredients
  • Carrot
    little
  • cauliflower
    little
  • Broccoli
    little
  • onion
    1/5ea
  • Cheongyang red pepper
    1-2ea
  • Mushrooms
    little
  • Bulgogi
    130g
  • Rice cake soup
    5-6ea
  • Cellophane noodles
    10piece
  • Red pepper powder
    2ts
  • Salt
    little
  • Water
    1.5cup
  • Anchovy
    3ea
  • Soy sauce
    1TS
  • Sugar
    1TS
  • Sesame oil
    0.5ts
  • crushed garlic
    0.7ts
Cooking Steps
STEP 1/10
Cut vegetables into appropriate sizes and prepare them.
STEP 2/10
Mushrooms get soggy
(Raw mushrooms taste better.). I didn't have it today, so I used dried mushrooms.)
STEP 3/10
Dip the glass noodles in cold water
STEP 4/10
Marinate the meat with enough ingredients.
(I used about 130g of meat from the freezer, but bulgogi tastes better when it's about 200g.)
STEP 5/10
Add 1.5 cups of water (or water 1+mushroom water 0.5) and anchovies again and bring to a boil.
(Or use anchovy stock again, if any, made with various ingredients. The thicker the soup, the deeper it tastes.)
STEP 6/10
When the soup boils, add vegetables.
STEP 7/10
When the soup boils again, add the seasoned bulgogi.
(It's good to cook the meat little by little with chopsticks to prevent it from being cooked lumped together.)
STEP 8/10
When it boils again, add the glass noodles and boil for about 5 minutes.
STEP 9/10
Add pepper powder.
STEP 10/10
After 2-3 minutes after adding the noodles, boil the rice cake for another 3 minutes, and finish with salt for the lack of seasoning.
I like glass noodles, so I put in more glass noodles compared to the bowl, but it absorbs the soup quickly, so it's better to use a little bit of glass noodles. If you like spicier, increase the amount of spicy peppers. Solve the lack of seasoning with salt. The ingredients inside are used, but raw mushrooms taste better than dried ones. (I didn't have it, so I called it)
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