The Secret Ttukbaegi Bulgogi Recipe Revealed : Chef Choi from Jinny’s Kitchen 2

As featured in the later episodes of "Jinny’s Kitchen 2", clay pot bulgogi (Ttukbaegi Bulgogi) is an irresistible Korean dish that everyone’s bound to love. If you’ve been curious about the recipe used by Choi Woo-shik in the show, you’ve come to the right place. Follow these steps, and you’ll be guaranteed a meal that tastes out of this world.

In Korean, ttukbaegi refers to a stone pot that retains heat for a long time, meaning your dish will stay warm and delicious even after it’s been served. But don’t worry if you don’t have a Korean-style stone pot—this brothy bulgogi dish works great in any pot! Simple, delicious, and sure to make you happy—enjoy!

[Bulgogi Marinade Ingredients: Serves 2]

14 oz (400g) thinly sliced beef (ribeye or chuck is perfect)
2 tablespoons sugar
2 tablespoons corn syrup
1 tablespoon minced garlic
4 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon black pepper
1/2 cup sliced onion
1/4 cup chopped scallions
1/4 cup thinly sliced carrot

[Clay Pot Bulgogi: Serves 1]

1/2 of the marinated beef
3/4 cup (180ml) water
2 tablespoons mirin (or rice wine)
1 teaspoon beef bouillon powder (or Dashida)
1 oz (30g) soaked glass noodles (dangmyeon)
1.5 oz (40g) mushrooms (optional)
A little chopped green onion for garnish

[Cooking Tips]

1. Slice the beef as thin as possible. A pro tip: wrap the beef in plastic wrap and partially freeze it for about an hour before slicing—this makes it much easier to get thin slices. Of course, if you’re in Korea, you can just buy pre-sliced bulgogi beef at the market!
2. For an extra flavor boost, swap out the water for vegetable broth. If you do this, you can skip the beef bouillon or Dashida.
3. You can also enjoy the marinated bulgogi by grilling it in a pan without adding any water—just cook it right away for a quick and tasty meal.
4. Be careful! The clay pot gets super hot. Never touch it with bare hands. Enjoy your meal!

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