Classic Bulgogi Hot Pot
A Complete Meal Solution: The Delicious Bulgogi Hot Pot
Have you ever tasted ‘Old-Fashioned Bulgogi,’ also known as ‘Seoul-style Bulgogi’? It’s renowned for its tender, thinly sliced beef marinated in a sweet and savory sauce, simmered to perfection with a rich broth. We’ve elevated this classic by transforming it into a hearty Bulgogi Hot Pot, packed with fresh vegetables and a deeply flavorful broth. Forget making separate soups or stews; this single hot pot is all you need for a satisfying and complete meal. It’s a perfect dish to enjoy with family and friends!
Main Ingredients- 500g thinly sliced beef (for bulgogi)
- Approx. 8 cups rich broth (anchovy-kelp broth or dried pollack broth recommended)
- 2 fresh shiitake mushrooms
- 60g enoki mushrooms
- 1/4 carrot
- 1-2 stalks green onions
- 50g fresh water parsley (minari)
- 2 Korean green chili peppers (optional, for a touch of spice)
- 1 handful glass noodles (about 50g), pre-soaked
Bulgogi Marinade- 2 Tbsp Korean soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (yangjo-ganjang or mat-ganjang)
- 2 Tbsp white sugar (or brown sugar)
- 1 Tbsp mirin (rice wine for cooking)
- Pinch of black pepper
- 3 tsp minced garlic
- 1 tsp ginger paste or finely grated ginger
- 1 onion (grated or pureed)
Rich Broth (Optional Ingredients)- 1 sheet dried kelp (10x10cm)
- A small handful of dried anchovies or dried shrimp
- 1 dried pollack head (or 1/4 dried pollack)
- 2-3 clean green onion roots
- 2 Tbsp Korean soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (yangjo-ganjang or mat-ganjang)
- 2 Tbsp white sugar (or brown sugar)
- 1 Tbsp mirin (rice wine for cooking)
- Pinch of black pepper
- 3 tsp minced garlic
- 1 tsp ginger paste or finely grated ginger
- 1 onion (grated or pureed)
Rich Broth (Optional Ingredients)- 1 sheet dried kelp (10x10cm)
- A small handful of dried anchovies or dried shrimp
- 1 dried pollack head (or 1/4 dried pollack)
- 2-3 clean green onion roots
Cooking Instructions
Step 1
First, prepare the glass noodles. If using dried glass noodles, soak them in lukewarm water for about an hour until they become soft and pliable. This step ensures the noodles absorb the delicious broth and seasonings when cooked in the hot pot.
Step 2
Create a deeply flavorful broth. While a simple anchovy-kelp broth is excellent, we’ve added green onion roots, dried pollack heads, and dried shrimp for an extra layer of rich umami. In a pot, combine 8 cups of water with your chosen broth ingredients and simmer for 15-20 minutes. Be sure to remove the kelp after about 10 minutes to prevent bitterness.
Step 3
Now, let’s make the delicious bulgogi marinade. For a hot pot, a balanced soy sauce base is key. We’re using equal parts Korean soy sauce (for depth) and regular soy sauce (for brightness). In a bowl, combine the thinly sliced beef with the Korean soy sauce, regular soy sauce, sugar, mirin, black pepper, minced garlic, ginger paste, and the grated or pureed onion. Gently mix everything together and let it marinate for at least 20 minutes. The onion will help tenderize the meat and add natural sweetness.
Step 4
Prepare your fresh vegetables for the hot pot. Slice the shiitake mushrooms, perhaps scoring the tops for a decorative touch, or quarter them. Trim the ends of the enoki mushrooms and separate them into clumps. Thinly slice the carrot, perhaps rounding the edges for presentation. Slice the green onions diagonally. Trim the tough ends of the water parsley. Slice the Korean green chili peppers diagonally if you desire a bit of heat. (Feel free to use any other vegetables you have on hand!)
Step 5
In a wide pot or Dutch oven suitable for a hot pot, briefly stir-fry the marinated bulgogi over medium-high heat. Cook just until the outside of the beef changes color. This quick sear helps to lock in the juices, making the meat incredibly tender and flavorful.
Step 6
Artfully arrange the prepared vegetables around the lightly stir-fried bulgogi in the pot. For now, set aside the water parsley and any other delicate greens like napa cabbage or perilla leaves (optional). Place the shiitake mushrooms, enoki mushrooms, carrots, green onions, and the pre-soaked glass noodles around the beef.
Step 7
Pour in enough of your prepared rich broth to generously cover the ingredients. Bring the pot to a boil over high heat, then reduce to medium-low heat. Let it simmer gently, allowing the ingredients to cook through and the flavors to meld beautifully into the broth.
Step 8
Once the glass noodles are almost tender and the broth has developed a rich flavor, add the fresh water parsley and any other delicate greens. Cook for just another 1-2 minutes, until the parsley is wilted but still vibrant and slightly crisp. This preserves their fresh aroma and texture. Turn off the heat, and your delicious Bulgogi Hot Pot is ready!
Step 9
While it’s especially cozy to cook and eat this at the table from a portable burner during winter, it’s equally delightful served directly from the pot. Enjoy this flavorful and satisfying Bulgogi Hot Pot with a steaming bowl of rice!
