Tender Beef Bulgogi Hot Pot with Mushrooms
Tender Beef Bulgogi Hot Pot with Mushrooms
Simple Ttukbaegi Bulgogi Recipe with Plum Extract for Delicious Flavor, Mushroom Bulgogi Hot Pot
A warm, gently simmered Ttukbaegi (earthenware pot) beef bulgogi hot pot with a clear, soy sauce-based broth is a wonderful dish that even babies can enjoy. Today, I’ll show you a simple and delicious mushroom bulgogi hot pot recipe that’s flavorful even without a separate broth. Instead of using grated pear, we’re adding plum extract to the bulgogi marinade. This makes the meat incredibly tender and gives it a clean, sweet flavor. This method of making the sauce is simpler and results in a delicious hot pot with a flavorful broth. Just marinate the meat for about 20 minutes, then take the portion you want to eat, add water, and simmer! I’ve used 600g of thinly sliced beef, which is enough for a family of 3-4 to enjoy twice. You can also divide it in half and use it over two meals. Let’s get started with this tender and delicious mushroom beef bulgogi recipe!
Main Ingredients- Beef, thinly sliced for bulgogi, 600g
Bulgogi Marinade Ingredients- Minced garlic, 1 Tbsp
- Sugar, 2 Tbsp
- Oligosaccharide (or corn syrup), 3 Tbsp
- Soy sauce, 6 Tbsp
- Fish sauce (or anchovy sauce), 2 Tbsp
- Mirin (or cooking wine), 2 Tbsp
- Plum extract (Maesilcheong), 2 Tbsp
- Sesame oil, 2 Tbsp
- Black pepper, a pinch
For Simmering- Marinated bulgogi, 300g
- Water, 180ml
- Green onion, 1/2 stalk
- Onion, 1/2 medium
- Carrot, 1/3 small
- Shiitake mushrooms, 2
- Enoki mushrooms, 1/2 package
- Minced garlic, 1 Tbsp
- Sugar, 2 Tbsp
- Oligosaccharide (or corn syrup), 3 Tbsp
- Soy sauce, 6 Tbsp
- Fish sauce (or anchovy sauce), 2 Tbsp
- Mirin (or cooking wine), 2 Tbsp
- Plum extract (Maesilcheong), 2 Tbsp
- Sesame oil, 2 Tbsp
- Black pepper, a pinch
For Simmering- Marinated bulgogi, 300g
- Water, 180ml
- Green onion, 1/2 stalk
- Onion, 1/2 medium
- Carrot, 1/3 small
- Shiitake mushrooms, 2
- Enoki mushrooms, 1/2 package
Cooking Instructions
Step 1
First, prepare 600g of thinly sliced beef for bulgogi. If it’s already well-prepped, use it as is. If the pieces are too large, cut them into bite-sized pieces. Separate any slices that are stuck together. Since the blood can cause an unpleasant smell, gently pat the beef dry with paper towels. Once the beef is ready, let’s make the soy sauce-based marinade for the bulgogi hot pot.
Step 2
In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp sugar, 3 Tbsp oligosaccharide, 6 Tbsp soy sauce, 2 Tbsp fish sauce, 2 Tbsp mirin, 2 Tbsp plum extract, 2 Tbsp sesame oil, and a pinch of black pepper.
Step 3
Put on disposable gloves and mix the marinade ingredients thoroughly with the beef until evenly coated. Let it marinate at room temperature for about 20 minutes. While the beef is marinating, we’ll prepare the mushrooms and vegetables for the hot pot.
Step 4
For a visually appealing hot pot, slice all the vegetables and mushrooms lengthwise into similar shapes. Slice the green onion diagonally or into strips. Slice the onion and carrot into similar thickness strips. For the shiitake mushrooms, remove the stems and thinly slice the caps. Trim the base of the enoki mushrooms and rinse them gently under running water. Feel free to adjust the types and amounts of vegetables and mushrooms to your preference.
Step 5
Now, get your hot pot or a regular pot ready. Arrange the prepared green onion, onion, carrot, shiitake mushrooms, and enoki mushrooms around the edges of the pot. Place the marinated bulgogi in the center.
Step 6
Once all the ingredients are beautifully arranged, it’s time to add water and start simmering. For 300g of bulgogi, about 180ml of water is usually a good amount for a balanced broth. You can adjust the water volume according to your taste.
Step 7
Place the pot over medium-high heat and bring it to a boil. Once it starts bubbling, use chopsticks to gently separate any clumps of beef so that it cooks evenly throughout the hot pot.
Step 8
When the beef is cooked through, turn off the heat. Taste the broth and adjust the seasoning if needed. If it’s not salty enough, add a little more soy sauce. If it’s too salty, add a bit more water and simmer briefly. This step ensures the perfect flavor balance.
Step 9
If serving to children, you can omit the red chili peppers, but today I added a few for a nice pop of color. The delicious Ttukbaegi beef bulgogi hot pot, infused with the earthy aroma of mushrooms, is now complete!
