Mushroom Bulgogi Hot Pot Rice Bowl: A Hearty and Delicious One-Dish Meal
Mushroom Bulgogi Hot Pot Rice Bowl: A Hearty and Delicious One-Dish Meal
How to Make a Mushroom Bulgogi Hot Pot Rice Bowl
Top a bowl of rice with savory bulgogi hot pot for a delicious and satisfying meal. This dish is perfect for a hearty lunch or dinner, bringing together tender marinated beef, fresh mushrooms, and aromatic broth.
Main Ingredients- 200g thinly sliced beef for bulgogi
- 1/2 pack enoki mushrooms (approx. 50g)
- 1/2 pack king oyster mushrooms (approx. 50g)
- 1/2 onion
- 1 piece dried kelp (kombu, approx. 5x5cm)
- 1/2 cup water (100ml)
- 2 bowls warm cooked rice
Bulgogi Marinade- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or honey
- 2 Tbsp mirin (rice wine)
- 1 tsp sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or honey
- 2 Tbsp mirin (rice wine)
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, lightly pat the thinly sliced beef dry with paper towels to remove excess moisture. Then, cut the beef into bite-sized pieces. In a bowl, combine the beef with 2 Tbsp soy sauce, 2 Tbsp corn syrup, 2 Tbsp mirin, and 1 tsp sesame oil. Gently mix everything together and let it marinate for at least 10 minutes. Marinating the beef not only tenderizes it but also infuses it with delicious flavor.
Step 2
While the beef is marinating, prepare the vegetables. Peel the onion and slice it thinly into strips. Trim the tough ends off the enoki mushrooms and separate them into smaller clumps. If they are too long, cut them into about 3cm lengths. Prepare the king oyster mushrooms by trimming the ends and slicing them into about 3cm pieces as well. Having your vegetables prepped makes the cooking process much smoother.
Step 3
In a pot or a deep pan, add 1/2 cup (100ml) of water and the piece of dried kelp. Bring it to a boil over medium heat. As soon as the water starts boiling, remove and discard the kelp. Boiling the kelp for too long can make the broth bitter, so it’s best to remove it promptly.
Step 4
Once you have your kelp-infused broth, add the marinated beef to the pot. Bring it to a simmer over medium-high heat. As the beef cooks and turns white, skim off any foam or impurities that rise to the surface. This step helps to create a cleaner, more flavorful broth.
Step 5
When the beef is about 70-80% cooked, add the sliced onion, enoki mushrooms, and king oyster mushrooms to the pot. Continue to cook for another 2-3 minutes, or until the vegetables are tender and cooked through. Be careful not to overcook the mushrooms, as they can become mushy; they are best when slightly crisp-tender.
Step 6
Once all the ingredients are cooked and the flavors have melded, ladle the delicious bulgogi hot pot generously over two bowls of warm cooked rice. This forms the beautiful base of your rice bowl.
Step 7
Finally, pour some of the savory broth from the pot over the bulgogi and rice. This adds extra moisture and enhances the rich flavor of the dish, making it a truly satisfying Mushroom Bulgogi Hot Pot Rice Bowl. Enjoy your delicious meal!
