Bulgogi stew in an earthenware pot | Ttukbaegi-bulgogi | 뚝배기불고기

Bulgogi stew in an earthenware pot | Ttukbaegi-bulgogi | 뚝배기불고기

I made Ttukbaegi-bulgogi that is easy and simple to make at home. The hot soup, chewy mushrooms and vermicelli are really delicious. [Ingredients] 200g beef, 1/4 onion, a little carrot, 2 shiitake mushrooms, 30g vermicelli, 1/2 green onion [Broth ingredients] 400ml water, 1 pc kelp, 1T low-salt soy sauce [Bulgogi seasoning ingredients] 3T low-salt soy sauce, 1T cooking sake, 1T minced garlic, 1T oligosaccharide, a little chopped green onion, a little pepper, a little sesame oil, a little sesame [Cooking order] 1. Slice the onion, carrot and shiitake mushrooms 2. Make bulgogi seasoning with seasoning ingredients 3. Add the beef, vegetables, and yangnyeom, mix and set aside for 30 minutes

How to make Kongbul / Kongnamul Bulgogi / Bean Sprouts Beef | Olive’s Cooking

How to make Kongbul / Kongnamul Bulgogi / Bean Sprouts Beef | Olive’s Cooking

I made spicy and crunchy bean sprouts bulgogi. The highlight of Kongbul is fried rice! If you stir-fry it with perilla oil and sprinkle seaweed on it, it is absolutely delicious. [Bean Sprouts Bulgogi Ingredients] 300g pork, 200g bean sprouts, 1/2 onion, 1/3 carrot, 10 perilla leaves, sesame [Yangnyeom ingredients] 1T sweet sake, pepper, 1 green onion, 1T garlic, 2T soy sauce, 1.5T red pepper powder, 1.5T oligosaccharide, 3T kochujang, sesame oil [Fried rice ingredients] 2 servings of rice, perilla oil, seaweed, sesame [Cooking order] 1. Chop onion, carrot, green onion and perilla leaves 2. Mix the pork with onions, carrots, green onions, and yangnyeom 3. stir-fry without oil in a