Hearty Beef and Mushroom Hot Pot (Bulgogi Jeon-gol)
The Ultimate Bulgogi Mushroom Hot Pot Recipe: A Golden Recipe for Savory Korean Hot Pot
Indulge in this comforting Korean hot pot, perfect for those chilly days! This recipe features marinated bulgogi beef and a medley of vegetables straight from your fridge. Our homemade bulgogi marinade delivers an exceptional depth of flavor, making this beef and mushroom hot pot a truly special dish. Enjoy the rich, savory broth and tender beef in this delightful culinary experience.
Hot Pot Ingredients- Beef (for bulgogi) 475g
- 1/2 Onion
- 4 Cabbage leaves
- 4 Baby bok choy
- 2 Shiitake mushrooms
- 1 King oyster mushroom
- 1 Green onion
- 1 Red chili pepper
- 100g Glass noodles (for serving)
- 1.2L Broth (beef or vegetable)
- 1 Tbsp Tuna extract (or fish sauce)
- Salt to taste
Bulgogi Marinade- 1/4 Pear
- 1/4 Onion
- 5 Tbsp Soy sauce
- 2 Tbsp Sugar
- 2 Tbsp Minced garlic
- 1 Tbsp Cooking wine (mirin or sake)
- 1 Tbsp Sesame oil
- 1/4 Pear
- 1/4 Onion
- 5 Tbsp Soy sauce
- 2 Tbsp Sugar
- 2 Tbsp Minced garlic
- 1 Tbsp Cooking wine (mirin or sake)
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, let’s prepare the bulgogi. In a blender, puree the pear and onion. In a bowl, combine the pureed pear and onion with 5 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp cooking wine, 2 Tbsp minced garlic, and 1 Tbsp sesame oil. Mix well to create your special bulgogi marinade.
Step 2
Add the thinly sliced beef for bulgogi to the marinade. Gently massage the marinade into the meat with your hands, ensuring every piece is coated. Let it marinate for at least 10 minutes to allow the flavors to meld and the meat to become tender.
Step 3
Prepare the mushrooms by trimming the stems off the shiitake mushrooms and slicing them into bite-sized pieces. Slice the king oyster mushrooms similarly. Feel free to add any other mushrooms you have on hand for an enhanced flavor profile.
Step 4
Slice the green onion into 5cm lengths. Thinly slice the red chili pepper on an angle to match the length of the green onion for a visually appealing presentation.
Step 5
Cut the napa cabbage leaves into generous, bite-sized pieces. Arranging them neatly in the pot will make the finished dish look even more appetizing.
Step 6
For the glass noodles, soak them in hot water for about 30 minutes until softened, or in cold water for an hour. Alternatively, you can rinse them and add them directly to the hot pot as it cooks – they will soften in the broth.
Step 7
Arrange the prepared vegetables (cabbage, mushrooms, baby bok choy) attractively in the bottom of your hot pot. Then, layer the marinated bulgogi beef on top. Finally, garnish with the sliced green onions and red chili peppers.
Step 8
Pour the 1.2L of broth gently around the ingredients in the pot. (If using cold broth, it’s best to heat it slightly before adding.) Bring the pot to a medium heat and let it simmer for 6-7 minutes, or until the ingredients are cooked through. Once the broth begins to boil, gently separate the bulgogi pieces with chopsticks or a fork. This ensures the delicious marinade is evenly distributed throughout the broth. Stir in 1 Tbsp of tuna extract to season and enjoy your flavorful hot pot!
