Spicy and Refreshing Bulgogi-Nakji Hot Pot
The Ultimate Bulgogi-Nakji Hot Pot Recipe: Delicious and Energizing!
Wondering what to make for dinner tonight? This delicious Bulgogi-Nakji Hot Pot is the perfect answer! Featuring tender bulgogi (marinated beef) and chewy octopus simmered in a flavorful broth with fresh vegetables and mushrooms, this dish is both hearty and incredibly satisfying. Whether you prefer a mild, savory base or a spicy, robust one, this recipe offers a delightful taste reminiscent of the best hot pot restaurants. Easy to prepare at home, it’s a wonderful way to enjoy a flavorful and revitalizing meal. Let’s get started on making this amazing hot pot!
Spicy Bulgogi-Nakji Hot Pot
- 1 fresh octopus
- 200g bulgogi (marinated beef)
- 1 handful of glass noodles (dangmyeon)
- Assorted leafy greens (like bok choy), as needed
- 4-5 cups anchovy-kelp broth (or vegetable broth)
- A chunk of daikon radish, cut into large pieces
- 1/2 onion
- 1/2 leek or green onion
- 1 pack enoki mushrooms
- 1 pack oyster mushrooms
- 1 handful dried wood ear mushrooms
- 1 red chili pepper (or Korean green chili pepper, for spice)
Octopus Marinade
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (for soup/seasoning)
- 2.5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp rice wine (mirin)
- 2 Tbsp cooking wine (mirin or soju)
Bulgogi Marinade
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp soy sauce (for soup/seasoning)
- 1 Tbsp rice wine (mirin)
- 2 Tbsp cooking wine (mirin or soju)
- 1.5 Tbsp oligosaccharide (or corn syrup)
- 2 drops sesame oil
- Pinch of black pepper
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (for soup/seasoning)
- 2.5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp rice wine (mirin)
- 2 Tbsp cooking wine (mirin or soju)
Bulgogi Marinade
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp soy sauce (for soup/seasoning)
- 1 Tbsp rice wine (mirin)
- 2 Tbsp cooking wine (mirin or soju)
- 1.5 Tbsp oligosaccharide (or corn syrup)
- 2 drops sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
To create a deeply flavored and refreshing broth, add 4-5 cups of anchovy-kelp broth and a large chunk of daikon radish to a pot. Bring it to a boil. Using a pre-made broth pack can simplify this step.
Step 2
While the broth is simmering, prepare your main ingredients and marinades. First, soak the glass noodles and dried wood ear mushrooms in lukewarm water until softened. (You can omit the wood ear mushrooms if you prefer.)
Step 3
Let’s prepare the bulgogi marinade. In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1 Tbsp soup soy sauce, 1 Tbsp mirin, 2 Tbsp cooking wine (like mirin or soju), 1.5 Tbsp oligosaccharide, 2 drops of sesame oil, and a pinch of black pepper. Mix well. Add the bulgogi beef to this marinade, toss to coat evenly, and let it marinate for about 20 minutes.
Step 4
Now, let’s prepare the octopus. Thoroughly clean 1 fresh octopus by massaging it with a tablespoon of flour and coarse salt. This helps remove any sliminess and ensures a tender texture. Rinse well. Cut the cleaned octopus into bite-sized pieces. In a separate bowl, mix 1 Tbsp minced garlic, 2 Tbsp soup soy sauce, 2.5 Tbsp gochugaru, 1 Tbsp mirin, and 2 Tbsp cooking wine (like mirin or soju) to create the octopus marinade.
Step 5
Coat the prepared octopus pieces evenly with the octopus marinade. Let it sit for a few minutes to absorb the flavors.
Step 6
Your broth should be ready by now. Remove the anchovy-kelp pack from the pot. You can leave the large piece of daikon radish in the broth to continue infusing flavor.
Step 7
Prepare the assorted vegetables and mushrooms for the hot pot. Slice the leek diagonally. Thinly slice the onion. Gently tear the oyster mushrooms apart by hand after trimming the tough ends. Trim the base of the enoki mushrooms. Wash the leafy greens and cut them into appropriate sizes. Finely chop the chili pepper for a bit of heat.
Step 8
Arrange all the prepared ingredients beautifully in your hot pot. Start by placing the colorful vegetables and mushrooms, then nestle the marinated bulgogi and octopus in between.
Step 9
Pour the hot broth over the ingredients, ensuring it comes up to a good level for simmering. You can also add a few slices of the daikon radish that was used to make the broth.
Step 10
Bring the hot pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer until all ingredients are cooked through.
Step 11
As the hot pot simmers and bubbles, taste the broth and adjust the seasoning if needed. I added an extra tablespoon of gochugaru, 2 tablespoons of soup soy sauce, and 0.5 tablespoon of sesame oil for a more robust flavor. Now, add the chopped chili pepper, soaked glass noodles, and wood ear mushrooms to the pot.
Step 12
Simmer for a few more minutes until the glass noodles and mushrooms are tender. Enjoy! This Bulgogi-Nakji Hot Pot is a delightful combination of tender beef, chewy octopus, and fresh vegetables in a rich, spicy broth. It’s perfect for a hearty meal and even better when enjoyed with a drink. Give this recipe a try for a special and delicious dining experience!
