Savory Korean Beef Bulgogi Hot Pot
Savory Korean Beef Bulgogi Hot Pot
Easy and Delicious Korean Beef Bulgogi Hot Pot Recipe: How to Make Tender Bulgogi with Mushrooms, Perfect for a Hearty Meal
As the temperature drops, it’s the perfect time for a warm and comforting meal! I’ve made a savory soy-sauce based Korean beef bulgogi hot pot. Simply marinate thinly sliced beef in a soy sauce mixture, then cook half of it in a pot with some water and soy sauce for a quick and delicious meal. I’ve added ingredients like scallions, onions, carrots, and enoki mushrooms, along with rehydrated glass noodles for extra texture. Place the bubbling pot in the center of your table, slurp up the chewy glass noodles first, and then enjoy the tender beef, mushrooms, and vegetables with rice dipped in the flavorful broth. This heartwarming hot pot is highly recommended as a satisfying dinner option on a chilly day!
Main Ingredients- 600g thinly sliced beef (for bulgogi, e.g., brisket, round, flank)
- 1/2 large scallion
- 1/2 medium onion
- A small piece of carrot
- 1/2 packet enoki mushrooms
- Rehydrated glass noodles (soaked in water for 30 minutes)
Bulgogi Marinade- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 3 Tbsp corn syrup or honey
- 6 Tbsp soy sauce
- 2 Tbsp fish sauce (or anchovy sauce)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp plum extract
- 2 Tbsp sesame oil
- A pinch of black pepper
For the Hot Pot- 300g marinated bulgogi
- 180ml water
- 1 Tbsp soy sauce (for additional seasoning)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 3 Tbsp corn syrup or honey
- 6 Tbsp soy sauce
- 2 Tbsp fish sauce (or anchovy sauce)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp plum extract
- 2 Tbsp sesame oil
- A pinch of black pepper
For the Hot Pot- 300g marinated bulgogi
- 180ml water
- 1 Tbsp soy sauce (for additional seasoning)
Cooking Instructions
Step 1
Start by preparing 600g of thinly sliced beef, perfect for bulgogi. This amount is generous enough for about 4 servings, or two meals for a family. You can use your preferred cut like brisket, round, or flank. If the slices are too large, cut them into bite-sized pieces. Gently pat the beef dry with paper towels to remove any excess blood, which helps eliminate any gamey odor. Your beef preparation is now complete!
Step 2
Next, prepare the glass noodles. Soak them in lukewarm water for about 30 minutes until they are pliable and soft. For the vegetables, slice them into similar lengths for an appealing presentation and even cooking. Cut the scallions lengthwise. Slice the onion into thin strips, about 3mm thick. Trim the base of the enoki mushrooms and rinse them under running water. Julienne the carrot. (Tip: If you enjoy a bit of spice, feel free to add sliced red chili peppers or Cheongyang peppers for a kick.)
Step 3
Place the prepared beef, with the excess blood removed, into a mixing bowl, separating the slices.
Step 4
Now, let’s make the bulgogi marinade. Add 1 Tbsp minced garlic, 2 Tbsp sugar, 3 Tbsp corn syrup (or honey), 6 Tbsp soy sauce, and 2 Tbsp fish sauce to the bowl with the beef. Also include 2 Tbsp mirin, 2 Tbsp plum extract, 2 Tbsp sesame oil, and a pinch of black pepper.
Step 5
Gently mix all the marinade ingredients with the beef using your hands until well combined. Let the beef marinate for 20 to 30 minutes. This crucial step allows the flavors to penetrate the meat, creating a deep and delicious taste.
Step 6
After marinating, take about half of the marinated beef (approximately 300g) and arrange it nicely in a ttukbaegi (Korean earthenware pot) or a heavy-bottomed pot.
Step 7
Layer the prepared vegetables (scallions, onion, carrot) and the soaked glass noodles attractively over the marinated beef.
Step 8
Pour in 180ml of water. Bring the mixture to a boil over medium-high heat. The water will help create a delicious broth as it simmers and reduces.
Step 9
Once it starts boiling, use a spoon or chopsticks to gently loosen the beef slices. Stirring occasionally as it cooks helps the beef cook evenly and prevents it from becoming tough, while allowing the marinade to distribute throughout the pot for maximum flavor.
Step 10
Since the glass noodles absorb liquid and can make the broth taste milder, it’s a good idea to taste and adjust the seasoning. Cook until the beef is tender but not overcooked. If the flavor needs a boost, add 1 Tbsp of soy sauce to reach your desired taste. Your delicious and heartwarming Korean Beef Bulgogi Hot Pot is ready to be enjoyed!
