Bulgogi Stew in Earthenware Pot (Ttukbaegi-bulgogi)

Steps

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1. 1
   Prepare the beef: trim excess fat from skirt steak and slice thinly against the grain.
   ▶ ≈0:16
2. 2
   Make the beef marinade: mince two garlic cloves and combine with 1 tbsp soy sauce, 2 tsp sugar, 2 tsp honey, 0.25 tsp ground black pepper, and 1 tsp sesame oil. Mix until sugar dissolves completely.
   ▶ ≈2:01
3. 3
   Add the sliced beef to the marinade and mix well. Cover and set aside.
   ▶ ≈2:43
4. 4
   Prepare the starch noodles: soak in cold water for 30 minutes until softened.
   ▶ ≈3:02
5. 5
   Prepare the vegetables: cut carrot into matchsticks, slice green onion, and cut red chili pepper into slices.
   ▶ ≈3:44
6. 6
   For vegetarian version: slice king oyster mushrooms and marinate with the same sauce as the beef (2 tsp honey, black pepper, etc.).
   ▶ ≈5:05
7. 7
   Prepare the broth: in a pot, combine 2 cups water, 0.5 tsp fish sauce, and 0.5 tsp salt. Bring to a boil.
   ▶ ≈6:26
8. 8
   Once the broth boils, add the marinated beef, carrot strips, and green onion. Boil for 10 minutes.
   ▶ ≈7:05
9. 9
   Add about half of the soaked noodles and cook for 1-2 minutes until tender.
   ▶ ≈8:22
10. 10
    Add enoki mushrooms, radish sprouts, and a beaten egg. Continue cooking until the egg is partially cooked.
    ▶ ≈8:53
11. 11
    Finish by adding fresh crown daisy greens and serve immediately.
    ▶ ≈9:16