Bulnak Jeongol (Beef and Octopus Hot Pot)
A 4-serving hot pot dish made by simmering seasoned beef bulgogi and octopus with vegetables in anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 4-serving hot pot combines tender beef bulgogi and chewy octopus in a rich, spicy broth. The trick is to simmer the beef first before adding the octopus so it does not turn tough. With its generous toppings and deep broth, it makes a great side dish for rice or a satisfying accompaniment for drinks.
- Servings
- 4 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef bulgogi300 g
- Small octopus (nakji)3, 300 g (large)
- Sweet potato glass noodles (dangmyeon)100 g
- Onion1/2
- Carrot1/4
- Korean zucchini (aehobak)1/4
- Cheongyang chili pepper (hot green chili)2
- Large green onion (daepa)1/2 stalks
- Enoki mushrooms1 pack
- Ssukgat (crown daisy)1 handful
- Anchovy broth6 cups
Beef bulgogi marinade
- Regular soy sauce (jin-ganjang)1.5 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tbsp
- Minced green onion1 tbsp
- Minced garlic1 tbsp
- Green plum syrup (maesil-cheong) (or sugar)1 tbsp
- Toasted sesame oil1 tsp
- Ground black peppera little
Octopus marinade
- Regular soy sauce (jin-ganjang)1.5 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tbsp
- Minced green onion1 tbsp
- Minced garlic1 tbsp
- Sugar0.5 tbsp
- Toasted sesame oil1 tsp
- Ginger juicea little
- Ground black peppera little
Seasoning
- Salt
- Marinate in the refrigerator for 30 minutes to 1 hour.
- Pat the blood off the bulgogi beef with a dry dishcloth or paper towels.
- Clean the octopus using flour and coarse sea salt.
- You can also prepare other mushrooms or water dropwort (minari).
Steps
1. Pat the blood off the bulgogi beef with a dry dishcloth or paper towels.
2. Add all the marinade ingredients and mix gently by hand.
3. Marinate in the refrigerator for 30 minutes to 1 hour.
4. Clean the octopus using flour and coarse sea salt.
For how to clean octopus, see here ⇒ http://blog.naver.com/ppunwife/140042400588
5. Add all the marinade ingredients to the octopus cut into bite-sized lengths and mix.
6. Let it marinate for the same amount of time as the beef.
7. While the beef and octopus are marinating, prepare the secondary ingredients.
Slice the onion, carrot, and Korean zucchini slightly thick, and slice the large green onion and Cheongyang chili peppers thickly on the bias.
Here are the enoki mushrooms and ssukgat (crown daisy) to place on top at the very end. You can also prepare other mushrooms or water dropwort (minari).
8. Soak the sweet potato glass noodles in cold water to rehydrate.
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9. Place the seasoned bulgogi beef in a hot pot and arrange the vegetables around it.
Leave out the enoki mushrooms and ssukgat (crown daisy) here since they will be cooked at the very end.
10. Pour in the anchovy broth.
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11. Once the broth comes to a bubbling boil and the meat is somewhat cooked through,
12. Add the octopus and simmer.
If you add the octopus from the start and cook it for a long time, it becomes tough, so it is better to add it after cooking the meat first.
Once all the ingredients come together and simmer well, season to taste with salt.
At the very end, add the soaked glass noodles, enoki mushrooms, and ssukgat (crown daisy), and boil briefly.
Ppunwife's tips
- If you add the octopus from the start and cook it for a long time, it becomes tough, so it is better to add it after cooking the meat first.
- Leave out the enoki mushrooms and ssukgat (crown daisy) here since they will be cooked at the very end.
FAQ
Is there a secret to keeping the octopus tender and not tough?
If you add the octopus from the start and cook it for a long time, it turns tough, so it is best to add and simmer it after the meat is partially cooked.
Can I use other vegetables instead of crown daisy or enoki mushrooms?
Depending on your preference, other types of mushrooms or water dropwort (minari) pair well with this dish.
How should I prep the glass noodles before cooking?
Soak them in cold water to rehydrate thoroughly while preparing the other ingredients, then add them at the very end and boil briefly.
