It’s about time for this hearty, delicious, meaty ttukbaegi-bulgogi. It’s a stew made with bulgogi (classic Korean marinated beef) cooked and served in a stew in a sizzling hot traditional Korean earthenware pot. It will keep you cozy and warm!
A perfect, classic bulgogi depends on three things: a good cut of beef, a delicious marinade, and a proper method of cooking. So I am very pleased to release the best bulgogi recipe that I’ve ever made: it has all 3 of these elements!
BBQ Season has come! How about making Korean easy bulgogi? You can simply pan-fry the marinated beef on the BBQ and it’s done in minutes. Just a few ingredients but full, delicious traditional Korean flavor!
When the weather gets chilly, we all start craving something warm and comforting! So today, I’m sharing my recipe for traditional Korean bulgogi-jeongol (bulgogi stew), made by cooking tender bulgogi in savory broth with plenty of mushrooms, vegetables, and tofu. I mentioned the dish name as “bulgogi stew” or “bulgogi-jeongol” but actually there’s a difference […]
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
