So, I got a plastic surgery over the Thanksgiving holiday weekend. I mean not on my face but on my blog. 🙂
Nip here and tuck there, the appearance has dramatically changed but the inner spirit remains the same.
Excited to celebrate a new day in blogging, this is the recipe I chose.
Are you tired of leftover Thanksgiving turkey?
Craving for four legged animal again instead of bird?
But want something easy and comforting, like a bowl of soup, in these cold weather outside?
Then call this # @1-800-ABC-DEFG Your satisfaction is guaranteed or blah, blah, blah,…
I should have advertised this recipe on TV.
This world is full of satisfaction guaranteed ads. Some works and some don’t.
Recipes are sometimes like that too. Some works, some don’t.
Today’s recipe is Bulgogi hot pot (불고기 전골, Bulgogi Jeongol). My satisfaction guarantee offer…
Usually prepared in a large shallow pot placed in the middle of the table with portable burner to cook with. It is best to share with many people as it is cooking right on the table but you can enjoy small portion just for you, or you and your significant others.
Most important thing in making any Korean hotpot is using a good stock. I have seen some people using plain water to this dish. Why rinse out the flavor of Bulgogi with water? Please don’t. If you use water, my satisfaction guarantee is VOID!
The earth provides bounty of flavor packed creatures. Use them! You will be amazed how all these flavors balance each other.
If you need a recipe for Bulgogi, click here.
Add rooted tips of green onion.
Let it sit for 20 minutes, covered, so that all the flavor will ooze out.
Grab some Dangmeon, Korean sweet potato noodles, aka, Japchae noodles.
They will relax and soften their attitudes.
Cabbage, zucchini, bokchoy, and tofu are good choices as well.
Oh, don’t forget to season the stock with soy sauce and rice wine.
Dates are for garnish later.
Place drained noodles on the heavy bottom pan.
Arrange vegetables and the marinaded Bulgogi the way you like.
You can add more soy sauce or salt.
You can spread the meat around to cook evenly.
the stock mingle the flavor each other.
- 5-7 dried anchovies
- 3-4 dried shitaki mushrooms
- 2-3 dried sea kelp slices
- 3-4 dried dates
- 4-5 white parts of green onion including the roots
- 2 tsp black peppercorn
- 4 cup water
- 2 Tbsp soy sauce
- 1 Tbsp rice wine
- 1/2 lb (220g) Bulgogi marinaded
- 1/4 lb (150g) Dangmyeon
- handful spinach cleaned
- handful mushroom of your choice cleaned and sliced,
- 1/2 onion sliced
- salt and pepper to taste
- some green onion and red chili for garnish
- For the stock, in a medium sauce pan combine all the ingredients EXCEPT soy sauce and rice wine.
- Bring to boil, reduce the heat and simmer for 5 minutes covered. turn off the heat and let it sit for 20 minutes so the flavors will get intensified.
- Strain the stock through a mesh, reserve the mushrooms and dates, but discard the other fillings.
- Slice the mushrooms and the dates, set aside.
- Meanwhile fill the large mixing bowl with water and let it boil in the microwave. Add the Dangmyeon noodles into the bowl and soak them for 10 minutes. They will get soften and flexible. Drain and set aside
- In a 2 qt heavy bottom pot or Korean stone pot, place the noodles on the bottom of the pot. Add the spinach, onion, mushrooms over the noodles. Place the marinaded Bulgogi in the middle.
- Pour the reserved stock over them until the stock will reach to just to cover the vegetables, about half way in the pot.
- Bring them to boil spreading the meat around to cook evenly. taste the broth to see if you need to adjust seasoning. You will need some more salt and pepper. Only cook until the beef is just cook through, about 2 minutes.
- Add the reserved dates on top with some red chili and green onion for garnish.
- Serve immediately. All you need is some Kimchee on the side. Enjoy!