Korean Beef Bulgogi Hot Pot (Bulgogi Jeongol)
Bulgogi hot pot is a Korean beef hot pot dish with marinated bulgogi meat, a variety of vegetables, and glass noodles in a savory and slightly sweet broth. It is a perfect dish to share with family and friends.
Equipment
Ingredients
For savory broth
- 7 large dried anchovy
- 1 large dried sea kelp (dashima)
- 4 dried jujube (daechu)
- 2 tsp whole peppercorn optional
- 6 cup water
- 2 tbsp Korean soup soy sauce (gukganjang)
- 2 tbsp sweet rice wine (mirim)
- salt to taste
For bulgogi hotpot
- 1/2 lb Korean beef bulgogi marinated, or use a store-bought bulgogi sauce to marinade the beef
- 3 oz Korean glass noodles (dangmyeon)
- 1/4 napa cabbage sliced
- 8 oz baby bok choy halved
- 4 oz each mushroom (shiitake, oyster, and enoki mushroom) or use other favorite mushrooms
- 1/2 medium onion sliced
- 4 green onion sliced
For dipping sauce
- 6 tbsp soy sauce
- 4 tbsp rice vinegar
- 1 1/2 tbsp sugar
- 2 tsp Korean mustard (yeongeoja) or dijon mustard
- 1/2 white onion thinly sliced, optional
Instructions
For the savory broth
- For the savory broth, simmer together dried anchovies, dried sea kelp, and dried jujube over low heat for 10 minutes. Remove the sea kelp halfway through your simmering time. Discard the anchovies and jujube, and reserve the stock.
- Season the broth with Korean soup soy sauce and sweet rice wine. Taste and add salt in needed. Be careful not to overly season; set it aside.
For the hot pot
- Soak Korean glass noodles in warm water for 15 minutes. Drain and set aside.
- Prepare other hot pot ingredients and to large bite size pieces and set aside.
- In a 3-4 qt braiser pan or a shallow pot, assemble the hot pot ingredients, placing them in a pleasing way for presentation, and then pour the savory broth over them. The broth should not reach all the way to the top. You can add more stock as you cook.
- Place the pot over the portable burner in the middle of table, and let it boil over medium-high heat. When the broth is starting to boil, spread the beef around so it cooks evenly.
- When meat is cooked, and the vegetables, mushrooms, and noodles are tender, dish the items up on to your serving dish and serve with dipping sauce and crisped raw onion (optional).
For the dipping sauce
- If you are using the onion, I recommend soaking the thin onion slices in cold water for a few minutes to crisp them up.
- Combine soy sauce, vinegar, sugar, and Korean mustard in a small jar and shake the jar vigorously to emulsify the sauce.