Kim Dae-seok's Ttukbaegi Bulgogi

• beef hind leg 300g
• soaked glass noodles 30g
• apple juice 110ml
• Korean dark soy sauce 50g (1/4 cup in paper cup)
• minced garlic 1 tablespoon
• minced ginger 1/4 tablespoon
• brown sugar 1 tablespoon
• mirin 2 tablespoons
• sesame oil 1/2 tablespoon
• black pepper 2 pinches
• onion 1/2 medium
• green onion 18cm
• carrot a little
• enoki mushrooms 1/2 pack
• oyster mushrooms a little
• water 2 cups
• plum syrup 1 tablespoon
• beef dashi 1/3 tablespoon
• salt 2 pinches

Recipe 🍳

Cooking tips 💡

• Using brown sugar in the marinade helps tenderize the beef and enhances the signature glossy, appetizing color of bulgogi.
• You can substitute apple juice with freshly squeezed pear juice. For an authentic restaurant taste, you may also use freshly juiced apples and pears.
• Be sure to remove all foam and impurities as the broth boils—this ensures a clean, clear, and non-greasy final flavor.

Recommended for 🙋

• ⭐Those who want to recreate the sweet, rich broth of restaurant-style ttukbaegi bulgogi at home.
• ⭐Parents looking for a sweet, tender beef side dish that kids love.
• ⭐Fans of hearty soup with glass noodles and beef, perfect for mixing into rice.