Korean Bulgogi in a Clay Pot

Ingredients

• 600 g Beef (Ribeye recommended, sliced very thin)
• Mushrooms (Assorted varieties of your choice)
• 2 Stangen Leek (cut into pieces)
• 0.5 Onion (sliced into strips)
• 1 Carrot (sliced or cut into strips)
• 100 g Glass noodles (Dang-myeon, soaked in lukewarm water for approx. 30 minutes)
• 600 ml Water
• 100 ml Soy sauce (Ganjang)
• 100 ml Cooking wine or rice wine (Matsul)
• 2 EL Brown sugar
• 2 EL Rice syrup or glucose syrup (Yori-dang)
• 4 Garlic (finely minced)
• 1 EL Oyster sauce
• Pepper (to taste)
• 1 EL Sesame oil (Cham-girum)

Steps

1. 1

   Soak the glass noodles in lukewarm water for about 30 minutes.

2. 2

   Slightly freeze the beef (ribeye) so it can be sliced particularly thin. Then slice into very fine pieces.

3. 3

   Prepare the vegetables: cut the leeks into pieces, the half onion into strips, and the carrot into matching pieces. Clean the mushrooms and cut into bite-sized pieces.

4. 4

   For the sauce, mix the water, soy sauce, cooking wine, brown sugar, rice syrup, minced garlic, oyster sauce, pepper, and sesame oil well in a bowl.

5. 5

   Layer the prepared vegetables, mushrooms, and meat decoratively in a clay pot (Ttukbaegi) or a regular cooking pot.

6. 6

   Pour the sauce over the ingredients in the pot. Tip: Use about 3/4 of the sauce first, as the vegetables will release water during cooking.

7. 7

   Bring the pot to a boil over medium heat and simmer everything for about 20 minutes.

8. 8

   Add the soaked glass noodles and cook for another 5 minutes.

9. 9

   Serve hot. Traditionally, the glass noodles are eaten first, followed by the meat and vegetables. Kimchi makes an excellent accompaniment.

Notes

Tipp: Das Fleisch lässt sich am besten schneiden, wenn es leicht angefroren ist. Der Kochwein (Matsul) hilft dabei, den starken Fleischgeruch zu neutralisieren. Koreanisches Sesamöl ist sehr aromatisch, daher vorsichtig dosieren.

Nutrition per serving

• Main course
• Korean
• Beef
• Stew
• Bulgogi
• Savory
• Asian