Hearty Beef Bulgogi Hot Pot Recipe for the Whole Family
Delicious Beef Bulgogi Hot Pot Recipe to Enjoy at Home
Create a flavorful Beef Bulgogi Hot Pot with its deep, rich broth and tender bulgogi right in your own kitchen. It’s the perfect dish to add a touch of celebration to special occasions or to elevate your everyday meals!
Main Ingredients- 800g thinly sliced beef for bulgogi (lean cuts recommended)
- 1 onion (thinly sliced)
- 1/2 carrot (thinly sliced)
- 1 Korean chili pepper (sliced diagonally, adjust for spice)
- 1 handful of tteokbokki rice cakes (softened)
- 150g Korean glass noodles (dangmyeon) (soaked in cold water for at least 30 minutes)
- 1 Tbsp sesame oil
- A little olive oil
Cooking Instructions
Step 1
First, wash and prepare all the vegetables for the hot pot. Thinly slice the onion, and thinly slice the carrot into rounds about 0.5cm thick. Slice the Korean chili pepper diagonally to add a touch of heat. Soak the tteokbokki rice cakes in cold water briefly to soften them, and soak the Korean glass noodles in plenty of cold water for at least 30 minutes. Preparing these in advance will make the cooking process much smoother.
Step 2
Gently pat the beef bulgogi dry with paper towels to remove excess blood. For a deeper flavor, place the beef in a bowl and mix gently with 2 Tbsp soy sauce, 1 Tbsp sugar, 1/2 Tbsp minced garlic, 1 Tbsp cooking wine, and a pinch of black pepper. Let it marinate for about 10 minutes. This step helps tenderize the meat and enhance its taste.
Step 3
Heat a hot pot or a deep pan over medium heat. Add a little olive oil, then drizzle in 1 Tbsp of sesame oil to add its fragrant aroma. Be careful not to overheat the sesame oil as it can burn easily.
Step 4
Once the pan is heated, arrange the prepared vegetables (onion, carrot) and the marinated beef nicely around the pan. As the meat cooks, it will meld with the vegetables, creating a delicious flavor profile.
Step 5
Once the vegetables and meat begin to cook, pour in 800ml to 1L of water or anchovy-kelp broth. Add 1 Tbsp of soup soy sauce and, if desired, 1/2 Tbsp of minced garlic to enrich the broth’s savory taste. Bring the broth to a boil, then add the softened tteokbokki rice cakes. The rice cakes will become tender and cook deliciously in the hot pot broth.
Step 6
When the rice cakes are tender and the broth has reduced slightly, add the soaked Korean glass noodles and the diagonally sliced Korean chili peppers. Glass noodles can become mushy if overcooked, so it’s best to add them towards the end. Adding the chili peppers will provide a refreshing spiciness, balancing the richness of the dish.
Step 7
Simmer for another 2-3 minutes, allowing all the ingredients to meld together. Cook until the glass noodles are tender and the broth has infused into the ingredients. Taste and adjust seasoning with soup soy sauce or salt if needed.
Step 8
Finally, drizzle a little more sesame oil and sprinkle with toasted sesame seeds or crushed sesame seeds for a beautiful finish. Your mouthwatering Beef Bulgogi Hot Pot is ready! Enjoy it immediately while it’s hot. It makes for a satisfying meal when served with rice.
