Savory Korean Beef Hot Pot Bulgogi
Savory Korean Beef Hot Pot Bulgogi
How to Make Delicious Korean Beef Hot Pot Bulgogi at Home
Savor the rich, comforting flavors of this Korean Beef Hot Pot Bulgogi, featuring tender beef, chewy glass noodles, and fresh vegetables. It’s a truly satisfying dish that pairs perfectly with a bowl of rice. Let’s get cooking!
Main Ingredients- 600g fresh beef (for bulgogi), thinly sliced
- 100g dried glass noodles
- 1/2 medium onion, thinly sliced
- 1 pack enoki mushrooms, trimmed and washed
- 1/2 stalk green onion, diagonally sliced
- A handful of chives, cut into 3-4cm lengths
Hot Pot Bulgogi Marinade- 2 Tbsp vinegar
- 2 Tbsp fish sauce (anchovy or sand lance)
- 8 Tbsp soy sauce
- 2 Tbsp sugar (or granulated sugar)
- 1 Tbsp minced garlic
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- 0.5 Tbsp black pepper (adjust to taste)
- 2 Tbsp vinegar
- 2 Tbsp fish sauce (anchovy or sand lance)
- 8 Tbsp soy sauce
- 2 Tbsp sugar (or granulated sugar)
- 1 Tbsp minced garlic
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- 0.5 Tbsp black pepper (adjust to taste)
Cooking Instructions
Step 1
First, soak the 100g of dried glass noodles in cold water for at least 30 minutes until softened. Soaking them longer will make them chewier.
Step 2
Slice the 600g of beef into bite-sized pieces, about 5cm long. Removing any sinew or excess fat will make the beef more tender.
Step 3
In a bowl, combine the sliced beef with 2 Tbsp of vinegar and 2 Tbsp of fish sauce. Gently mix and marinate for a few minutes. The vinegar helps to tenderize the meat and remove any gamey odors.
Step 4
Add the 8 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp corn syrup, 1 Tbsp sesame oil, and 0.5 Tbsp black pepper to the bowl. Mix everything thoroughly until the beef is well coated with the marinade. You can also prepare the marinade ahead of time.
Step 5
Thinly slice the half onion. The natural sweetness of the onion will enhance the flavor of the broth.
Step 6
Trim the base of the enoki mushrooms and rinse them under running water. Then, separate them into smaller portions, typically cutting them into 2 or 3 pieces.
Step 7
In a hot pot (or a deep pot), place the soaked glass noodles at the bottom. Arrange the marinated beef on top. Pour in 500ml of water and bring to a boil over medium-high heat. Add more water if needed to ensure sufficient broth.
Step 8
Once the broth starts boiling, carefully skim off any scum or impurities that rise to the surface with a spoon for a cleaner taste. Then, add the prepared enoki mushrooms and gently stir to distribute them evenly throughout the pot.
Step 9
Finally, add the diagonally sliced green onions and the chives. Let it simmer for another minute or so before turning off the heat. The aromatic herbs add a delightful freshness to the dish.
Step 10
Serve directly from the hot pot at the table, alongside steamed rice. For a more elegant presentation, you can portion it into individual hot pots before serving. Enjoy your delicious meal!
