Ingredients

Method

1. 1

   Start by juicing the Korean pear, orange, onion, garlic, and ginger. Only use the extracted juice, discarding the pulp, as the pulp can burn and caramelize too quickly during cooking.

2. 2

   In a large mixing bowl, combine the soy sauce and brown sugar. Whisk until the sugar is fully dissolved.

3. 3

   Pour the fruit and vegetable juice into the soy sauce mixture. Add 100 ml of water to slightly dilute the marinade. Whisk everything together until well combined.

4. 4

   Using a meat slicer, thinly slice the ribeye steak. The slices should be thin enough to cook quickly but not so thin that they fall apart.

5. 5

   Submerge the sliced beef into the marinade, ensuring each piece is separated and fully coated.

6. 6

   Transfer the beef and marinade into an airtight container. Press the meat down to ensure it is fully submerged. Let it marinate for at least 6 hours.

7. 7

   Place a layer of dangmyeon (glass noodles) at the bottom of the ttukbaegi.

8. 8

   Layer thinly sliced onions, chopped scallions, and sliced shiitake mushrooms on top of the noodles.

9. 9

   Add sliced jalapeños for heat (optional).

10. 10

    Top with shredded carrots and place rice cakes around the edges.

11. 11

    Take the marinated beef out of the container, allowing excess marinade to drip off, and place it on top of the vegetables.

12. 12

    Pour a small amount of the leftover marinade over the beef.

13. 13

    Add beef stock to the pot until the ingredients are partially submerged.

14. 14

    Place the ttukbaegi on a stove over a direct flame.

15. 15

    Bring to a boil and cook for 5-10 minutes, stirring occasionally with tongs to ensure the beef cooks evenly.

16. 16

    Once the beef is fully cooked and the vegetables are tender, remove the pot from the heat.

17. 17

    Serve the bulgogi directly from the hot ttukbaegi with rice and various banchan (side dishes).