Suchan Jeong came from South Korea. He is currently a senior at UM studying accounting and Management Information Systems. Jeong cooks a lot in his spare time. He is passionate about making his Korean food as authentic as possible, despite the challenges of finding real authentic Korean ingredients in Missoula.
Now that cold weather has hit Missoula, Jeong can show you a hearty, delicious Korean meat stew called ttukbaegi-bulgogi (뚝배기불고기).
In Korea, this dish is cooked and served as stew in a sizzling traditional Korean earthenware pot. Don't worry! You can use a metal pot if you don’t have an earthenware pot.
As you eat it, this hot stew will warm you to the core.
This recipe uses many vegetables, but don’t feel like you have to use everything listed below. Use whatever vegetables you like that are available to you, however, we strongly recommend that you don’t skip the onion.
For 1 serving
8 ounces beef skirt steak (or tenderloin, any tender cuts of beef can work), sliced thinly
1 ounce (¼ cup) carrot, sliced
1 ounce (¼ cup) onion, sliced
2 drumstick mushrooms
2 large green onions, sliced
1 ounce starch noodles (dangmyeon), soaked in cold water for 30 minutes to an hour before cooking
1 ounce Enoki mushrooms
1 ounce radish sprout (optional)
1 chilli pepper (optional), sliced
1 egg (optional)
2 teaspoon of minced garlic
2 teaspoons of sugar
¼ teaspoon ground black pepper
Cut all the vegetables and thinly slice the beef.
Marinate the beef with onion, minced garlic, cooking wine, sugar, sesame oil and ground black pepper.
Cover the beef and refrigerate for 30 minutes.
Prepare 2 to 3 cups of water with soy sauce, minced garlic, sugar and sesame oil.
Move the marinated beef, vegetables and starch noodles into the metal pot, put the metal pot on the stove, add the sauced water.
Bring the pot to boil.
Let simmer without the lid for about 10 minutes over high heat. Stir it a few times and remove any foam from the surface with a spoon.
Serve and enjoy!