Korean Beef Bulgogi Hot Pot (Bulgogi Jeongol)
User Reviews
5
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
8
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Course
Main Course, Dinner
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Cuisine
Korean
Korean Beef Bulgogi Hot Pot (Bulgogi Jeongol)
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Bulgogi hot pot is a Korean beef hot pot dish with marinated bulgogi meat, a variety of vegetables, and glass noodles in a savory and slightly sweet broth. It is a perfect dish to share with family and friends.
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Ingredients
For savory broth
- 7 anchovy large, dried
- 1 large dried sea kelp aka dashima
- 4 dried jujube daechu
- 2 tsp black peppercorn optional, whole
- 6 cup water
- 2 tbsp Korean soup soy sauce also known as gukganjang
- 2 tbsp sweet rice wine mirim
- salt to taste
For bulgogi hotpot
- 1/2 lb beef bulgogi marinated, or use a store-bought bulgogi sauce to marinade the beef, Korean style marinated beef
- 3 oz glass noodles Korean (dangmyeon
- 1/4 Napa cabbage sliced
- 8 oz baby bok choy halved
- 4 oz shiitake mushroom or use other favorite mushrooms, each
- 4 oz oyster mushroom
- 4 oz enoki mushroom
- 1/2 onion sliced, medium
- 4 green onion sliced
For dipping sauce
- 6 tbsp soy sauce
- 4 tbsp rice vinegar
- 1 1/2 tbsp sugar
- 2 tsp Korean mustard or dijon mustard, yeongeoja
- 1/2 white onion thinly sliced, optional
Instructions
For the savory broth
- For the savory broth, simmer together dried anchovies, dried sea kelp, and dried jujube over low heat for 10 minutes. Remove the sea kelp halfway through your simmering time. Discard the anchovies and jujube, and reserve the stock.
- Season the broth with Korean soup soy sauce and sweet rice wine. Taste and add salt in needed. Be careful not to overly season; set it aside.
For the hot pot
- Soak Korean glass noodles in warm water for 15 minutes. Drain and set aside.
- Prepare other hot pot ingredients and to large bite size pieces and set aside.
- In a 3-4 qt braiser pan or a shallow pot, assemble the hot pot ingredients, placing them in a pleasing way for presentation, and then pour the savory broth over them. The broth should not reach all the way to the top. You can add more stock as you cook.
- Place the pot over the portable burner in the middle of table, and let it boil over medium-high heat. When the broth is starting to boil, spread the beef around so it cooks evenly.
- When meat is cooked, and the vegetables, mushrooms, and noodles are tender, dish the items up on to your serving dish and serve with dipping sauce and crisped raw onion (optional).
For the dipping sauce
- If you are using the onion, I recommend soaking the thin onion slices in cold water for a few minutes to crisp them up.
- Combine soy sauce, vinegar, sugar, and Korean mustard in a small jar and shake the jar vigorously to emulsify the sauce.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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