Beef Bulgogi Jeongol (Beef Bulgogi Hot Pot)
A 2 to 3 serving hot pot dish made by gently simmering seasoned beef bulgogi and 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 hot pot dish features marinated beef and a colorful variety of vegetables simmered in anchovy broth. The juices from the bulgogi combine with the vegetable stock to create a deep, savory flavor that is mild and gentle enough for the whole family to enjoy.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef for bulgogi300 g
- Onion1/2
- Inner napa cabbage leaves6 leaves
- Carrot1/3
- Enoki mushrooms1 pack
- Large green onion (daepa)1/2 stalk
- Sweet potato glass noodles (dangmyeon)50 g
Bulgogi Marinade
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Pear juice4 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Ground black peppera little
Broth
- Anchovy broth3 cups
- Soup soy sauce (guk-ganjang)1 tbsp
- Combine with all the bulgogi marinade ingredients and let marinate for 30 minutes.
- Prepare beef for bulgogi and dab off any blood.
- You can prepare vegetables based on what you have in your fridge. Bok choy works well instead of napa cabbage, and oyster mushrooms or shiitake mushrooms are great substitutes for enoki mushrooms.
- For the broth, you can use anchovy broth or kelp broth.
Steps
Prepare beef for bulgogi and dab off any blood.
You can prepare vegetables based on what you have in your fridge.
Bok choy works well instead of napa cabbage, and oyster mushrooms or shiitake mushrooms are great substitutes for enoki mushrooms.
Cut the beef into bite-sized pieces, add all the bulgogi marinade ingredients, mix well, and let marinate for 30 minutes.
Soak the sweet potato glass noodles (dangmyeon) in lukewarm water until soft, and cut the vegetables into generous, bite-sized pieces.
For the broth, use anchovy broth or kelp broth, seasoning it with 1 tbsp of soup soy sauce (guk-ganjang).
Arrange all the vegetables around the edge of the hot pot, then place the beef and noodles in the center.
Pour in the anchovy broth and bring to a bubbling boil.
Once the meat is cooked through, there is no need to boil it for long.
Taste it and adjust with a little salt if it seems light, though for me, this was just right.
Ppunwife's tips
- Once the meat is cooked through, there is no need to boil it for long.
- Taste it and adjust with a little salt if it seems light, though for me, this was just right.
FAQ
Can I use other vegetables instead of napa cabbage or enoki mushrooms?
Yes, using bok choy instead of napa cabbage, or oyster mushrooms or shiitake mushrooms instead of enoki mushrooms, works very well.
How long should I marinate the meat?
After mixing the bite-sized beef with all the marinade ingredients, letting it sit for about 30 minutes is sufficient.
What should I do if I don't have anchovy broth?
You can use kelp broth instead of anchovy broth to season and build your soup base.
How do I adjust the seasoning if the hot pot broth tastes bland?
After boiling, taste the broth and adjust the seasoning by adding a little salt if it tastes light.
