How to Make Ttukbaegi Bulgogi (Stewed Beef Bulgogi)

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   1. Preparation Soak the glass noodles in water for about 30 minutes, then place them at the bottom of a clay pot [00:05]. Slice the onion and carrot into thin strips and add them to the pot on top of the noodles [00:08]. Prepare the mushrooms and Welsh onion, adding them neatly around the edges of the pot [00:15].

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   2. Marinating and Cooking In a mixing bowl, combine sugar, minced garlic, soy sauce, and oligosaccharide to create the marinade [00:25]. Add the beef to the sauce, mix well by hand, and place the marinated meat in the center of the pot [00:33]. Pour water into the pot until the ingredients are mostly submerged and bring it to a boil over medium heat [00:39].

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   3. Finishing As the stew boils, use a spoon to break up any meat clumps and skim off the rising foam to keep the broth clear [00:42]. Adjust the seasoning with an extra tablespoon of soy sauce if needed and stir occasionally [00:49]. Once the noodles are fully cooked, turn off the heat and sprinkle with black pepper before serving [00:53].