Korean Bulgogi Stew served in a bowl
A Ttukbaegi is a porcelain bowl. In this bowl, put pork bulgogi, vegetables, and broth and boil to make a bowl of ttukbaegi bulgogi. Cooking methods and ingredients are determined by the restaurant. So, even if the same ttukbaegi bulgogi has different ingredients and nutrients, the taste will be different. Just like if the ingredients for a hamburger are different, the taste will be different. So, it's fun to find a restaurant that makes Ttukbaegi Bulgogi delicious and become regulars. Last time I blogged about this restaurant. This is my second visit to eat this food, and I'll tell you what I couldn't finish last time. A large amount of Bulgogi in a Ttukbaegi at the 미가원 Migawon Ttukbaegi Bulgogi cooked by the chef of Migawon Steak Restaurant. There was a lot of pork bulgogi in the bowl. Other restaurants often use a 4:6 pork to vegetable ration. But I love the 8:2 meat/vegetable ratio here. The Bulgogi is lean, not chewy, not thick, and tastes great. It was the most delic...