Method
- Marinate the beef in grated pear, soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, sesame seeds and pepper. Massage thoroughly. Refrigerate at least 30 minutes.
- Heat a heavy clay pot or cast-iron pot at the table over a portable burner.
- Add the marinated beef and any marinade liquid to the pot in a single layer.
- Add sliced onion, shiitake, spring onion lengths and carrot. Pour in beef broth.
- Bring to a simmer; cook 8 minutes — the beef should be just cooked through, the vegetables tender.
- Serve directly from the pot. Each diner ladles bulgogi-and-broth into their bowl over rice. The clay pot retains heat so the meal stays warm throughout.
Common questions
Can Tukbaegi-bulgogi be made ahead?
Tukbaegi-bulgogi is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is Tukbaegi-bulgogi spicy?
Tukbaegi-bulgogi as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Tukbaegi-bulgogi vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Tukbaegi-bulgogi to make at home?
Tukbaegi-bulgogi is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can Tukbaegi-bulgogi be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Tukbaegi-bulgogi is the small clay-pot version of bulgogi — distinct from the Korean barbecue table-grill style of South Korea. The dish is traditional Pyongyang banquet food and comes from Korean court tradition. The clay pot (tukbaegi) is functional: it retains heat at the table for an extended meal. Both Koreas have versions of bulgogi but the clay-pot small-portion style is more associated with the North. Modern North Korean restaurants in foreign capitals (a small but interesting category) often feature tukbaegi-bulgogi.
