Bulnak Jeongol (Spicy Octopus and Beef Hot Pot): A Clean and Refreshing Autumn Delicacy
Bulnak Jeongol (Spicy Octopus and Beef Hot Pot): A Clean and Refreshing Autumn Delicacy
Al-toran’s Bulnak Jeongol Recipe: Clean, Refreshing, and Delicious!
Autumn is the season for octopus! I love octopus and often buy it around this time of year to enjoy in various dishes, from live octopus to stir-fried octopus, and of course, Bulnak Jeongol. Today, I tried making Bulnak Jeongol using a recipe from ‘Al-toran’ but with a slight modification. I was surprised by their innovative approach! I’ll share the details as we cook. Let’s get started on this wonderful autumn dish!
Main Ingredients- 2 Octopus
- 200g Beef sirloin (for Bulgogi)
- 2 handfuls Bean sprouts
- 2 leaves Napa cabbage
- 1/4 Carrot
- 1/4 Zucchini
- 1/2 Onion
- 1 stalk Green onion (white part)
- 1 handful Water dropwort (Minari)
- 1 handful Oyster mushrooms or King oyster mushrooms
- 1/2 Enoki mushroom
- 1 handful Crown daisy (Ssukgat)
- 2 Cheongyang peppers
- 2 Red chili peppers
Seasoning Paste- 5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soju (or rice wine)
- 2 Tbsp Minced garlic
- 2 Tbsp Sugar
- 2 Tbsp Fish sauce
Broth Ingredients- 6 cups Water
- 3 Dried shiitake mushrooms
- 1 piece Dried kelp (Kombu)
- 1 handful Dried anchovies
Beef Marinade- 1 Tbsp Saeujeot (fermented salted shrimp), minced
- 1 Tbsp Sugar
- 2 Tbsp Mirin (or cooking wine)
- Pinch of Black pepper
- 5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soju (or rice wine)
- 2 Tbsp Minced garlic
- 2 Tbsp Sugar
- 2 Tbsp Fish sauce
Broth Ingredients- 6 cups Water
- 3 Dried shiitake mushrooms
- 1 piece Dried kelp (Kombu)
- 1 handful Dried anchovies
Beef Marinade- 1 Tbsp Saeujeot (fermented salted shrimp), minced
- 1 Tbsp Sugar
- 2 Tbsp Mirin (or cooking wine)
- Pinch of Black pepper
- 1 Tbsp Saeujeot (fermented salted shrimp), minced
- 1 Tbsp Sugar
- 2 Tbsp Mirin (or cooking wine)
- Pinch of Black pepper
Cooking Instructions
Step 1
First, let’s prepare the octopus. Rinse the octopus thoroughly with salt and a little flour to remove any sliminess. Then, remove the innards, eyes, and beak. Rinse again under cold running water 3-4 times until clean.
Step 2
We’ll marinate the 200g of beef sirloin for tender texture and deep umami. For this, we’ll use 1 tablespoon of minced fermented salted shrimp (saeujeot). You might wonder why use salted shrimp? It adds a wonderful savory depth and makes the meat incredibly tender.
Step 3
Combine the minced saeujeot (1 Tbsp), sugar (1 Tbsp), mirin (2 Tbsp), and a pinch of black pepper with the beef. Mix well and let it marinate for about 10 minutes.
Step 4
Now, let’s make the flavorful broth that forms the base of our Bulnak Jeongol. Lightly toast the dried anchovies (1 handful) in a dry pan to remove any fishy odor and enhance their nutty flavor. Add 6 cups of water, 3 dried shiitake mushrooms, and 1 piece of dried kelp to the pot and bring to a boil.
Step 5
Once the broth begins to boil, remove the kelp after 5 minutes to prevent bitterness. Continue simmering the remaining ingredients over medium-low heat for another 10 minutes to extract their flavors. Strain the broth through a fine-mesh sieve and set aside. Reserve the rehydrated shiitake mushrooms.
Step 6
Let’s prepare the other ingredients for the hot pot. Slice the rehydrated shiitake mushrooms into bite-sized pieces. Their unique aroma will add another layer of flavor to the jeongol.
Step 7
Cut the Napa cabbage (2-3 leaves) into bite-sized pieces. The cabbage will soften and add a pleasant sweetness to the broth.
Step 8
Slice the onion (1/2) into strips. The natural sweetness of the onion will dissolve into the broth, creating a well-balanced flavor.
Step 9
Prepare the oyster mushrooms or king oyster mushrooms. Separate the enoki mushrooms (about half a mushroom). Feel free to use any mushrooms you have on hand!
Step 10
Slice the white part of the green onion diagonally. The refreshing aroma of green onion will cut through the richness and keep the soup light.
Step 11
Slice the zucchini and carrot (1/4 each) into thin rounds. These will add lovely color and texture to the hot pot.
Step 12
Slice the Cheongyang peppers and red chili peppers diagonally. Add more Cheongyang peppers if you prefer it spicier, or use more red chili peppers for vibrant color.
Step 13
Wash the water dropwort (minari) and crown daisy (ssukgat). These fresh herbs are added at the end to provide a burst of fragrance and freshness.
Step 14
Now, let’s make the seasoning paste. In a bowl, combine gochugaru (5 Tbsp), soju (3 Tbsp), minced garlic (2 Tbsp), sugar (2 Tbsp), and fish sauce (2 Tbsp). Mix everything thoroughly until well combined.
Step 15
Arrange the washed bean sprouts at the bottom of your hot pot. They will release a refreshing liquid as they cook. Next, artfully arrange the prepared vegetables around the pot. Place the seasoning paste in the center.
Step 16
Place the marinated beef on top of the seasoning paste. This layering allows the flavors to meld beautifully as the hot pot cooks, ensuring the beef absorbs the delicious broth.
Step 17
Pour the prepared broth over the ingredients in the pot, ensuring everything is submerged.
Step 18
Bring the hot pot to a boil over high heat. Once boiling, use chopsticks to gently separate the beef strands. Taste the broth and adjust the seasoning if needed with 1 Tbsp of soy sauce and salt. (This is my personal touch!)
Step 19
When the beef is mostly cooked and the broth is flavorful, add the prepared octopus. Cook the octopus only briefly, as it can become tough if overcooked.
Step 20
Finally, add the aromatic water dropwort, green onions, and chili peppers on top. These ingredients will enhance the overall aroma and taste of the jeongol.
Step 21
Top with the crown daisy and simmer for another 2 minutes. Your delicious Bulnak Jeongol is ready! You’ll be surprised by its clean and savory taste. On a chilly day, a steaming bowl of Bulnak Jeongol is the perfect hearty meal.
