Kim Dae-seok's Old-fashioned Beef Bulgogi

• beef (brisket for bulgogi) 600g
• onion 1 large
• pear 1/2 medium
• small cabbage 3 leaves
• green onion 2 stalks
• carrot 50g
• enoki mushroom 50g
• glass noodles 35g
• water 2 cups (400ml)
• minced garlic 1 tablespoon
• brown sugar 2 tablespoons
• fermented mustard seed 3cm (small amount)
• soy sauce 1/2 cup (100ml)
• mirin 3 tablespoons
• salt 1/2 tablespoon
• sesame oil 1 tablespoon
• pepper to taste

Recipe 🍳

Cooking tips 💡

• Fermented mustard seed is key—it removes beef’s gamey odor and enhances umami depth.
• At home, no need to make stock separately; just use plain water and let the beef and vegetables release their flavors during a 30-minute soak.
• Slice green onions very thin at an angle and add generously—their refreshing aroma and sweetness blend perfectly into the broth.
• If the broth reduces too much while cooking, add water gradually to maintain balance and adjust seasoning.

Recommended for 🙋

• ⭐Those who want to enjoy professional-style mountainous bulgogi at home with a soft, tender texture.
• ⭐People looking to master a non-chewy, tender beef bulgogi seasoning method.
• ⭐Fans of dipping rice into sweet-savory broth or enjoying chewy glass noodles straight from the pot.