Dinner
Ttukbaegi Bulgogi (Hot Pot Bulgogi) Breakfast
Original name: Ttukbaegi Bulgogi Breakfast
About this dish
Wake up to the soulful warmth of Korean comfort food with this Ttukbaegi Bulgogi breakfast. Sizzling in a traditional earthenware pot, tender beef and vegetables simmer in a sweet-savory sauce, creating a rich and satisfying dish that's perfect for starting your day.
This version is designed to be light enough for breakfast but still deeply comforting, served alongside steamed rice and a sunny-side-up egg for a complete morning meal.
Ingredients
UK and US measurements are both included for every recipe.
Thinly sliced beef sirloin
protein300 g
Imperial measurement: 10.5 oz
Grated Asian pear
fruit1/2 (about 100 g)
Imperial measurement: 1/2 (about 3.5 oz)
Soy sauce
seasoning2 tablespoons (30 ml)
Imperial measurement: 2 tablespoons
Gochujang
seasoning1 teaspoon
Honey or sugar
seasoning1 tablespoon
Minced garlic
herb1 tablespoon
Toasted sesame oil
fat1 tablespoon (15 ml)
Imperial measurement: 1 tablespoon
Thinly sliced onion
vegetable1/2 medium (about 100 g)
Imperial measurement: 1/2 medium (about 3.5 oz)
Julienned carrot
vegetable1/2 medium (about 70 g)
Imperial measurement: 1/2 medium (about 2.5 oz)
Thinly sliced shiitake mushrooms
vegetable4 large (about 80 g)
Imperial measurement: 4 large (about 2.8 oz)
Soaked glass noodles
grain40 g
Imperial measurement: 1.4 oz
Water or beef broth
liquid1 cup (240 ml)
Imperial measurement: 1 cup
Eggs
protein2 large
Chopped green onions
herb2 tablespoons
Toasted sesame seeds
spice1 teaspoon
Method
Prepare the marinade
5 minutesIn a bowl, combine the grated pear, soy sauce, gochujang, honey, garlic, and half of the sesame oil. Mix well to make a smooth marinade.
Marinate the beef
10 minutesAdd the sliced beef to the marinade and toss to coat evenly. Set aside for at least 10 minutes, or while you prep the vegetables.
Prepare the ttukbaegi
3 minutesHeat the remaining sesame oil in the ttukbaegi (or a skillet) over medium heat. Add the onion, carrot, and mushrooms. Sauté for 2 to 3 minutes until slightly softened.
Cook the beef
3 minutesAdd the marinated beef to the pot. Cook for 2 to 3 minutes, stirring constantly, until the beef is no longer pink.
Simmer the stew
4 minutesPour in the water or broth and add the soaked glass noodles. Bring to a boil, then reduce the heat to low and simmer for 3 to 4 minutes, until the noodles are tender and the flavors have melded.
Add the eggs
3 minutesCrack the eggs into the simmering stew. Cover and let cook gently for 2 to 3 minutes for soft-set yolks, or longer if you prefer them more done.
Garnish and serve
1 minuteSprinkle with chopped green onions and sesame seeds. Serve immediately straight from the pot, with steamed rice on the side.
Equipment
- Ttukbaegi (Korean earthenware pot) or a heavy skillet
- Knife
- Cutting board
- Mixing bowl
Nutrition facts
Tips
- For the most tender bulgogi, ask your butcher to slice the beef paper-thin, or pop it in the freezer for 20 minutes before slicing.
- If you don't have a ttukbaegi, a heavy-bottomed skillet or a small Dutch oven will work beautifully—just stay close to the heat.
- Want a little more kick? Increase the gochujang to a full tablespoon, or add a pinch of gochugaru (Korean red pepper flakes) with the vegetables.
- The grated pear is a traditional Korean tenderizer—it adds a subtle sweetness and breaks down the meat's proteins. Don't skip it!
Serving suggestions
- Serve this ttukbaegi bulgogi straight from the bubbling pot, with a bowl of steamed short-grain rice on the side. A small banchan of kimchi or pickled radish adds the perfect tangy contrast, and a light drizzle of sesame oil right before eating is always a good idea.
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Recipe by
Jieun Lee
Specialises in Korean cuisineJieun makes japchae with glass noodles and sesame oil. She stirs with her eyes closed.
Describe yourself in three words: Zen, glossy, sesame queen.