Hearty Bulgogi Hot Pot (Jeongol)
Baek Jong-won’s ‘Zipbap Baek’s Restaurant’ Feast-Style Bulgogi Hot Pot Recipe
Inspired by an episode of ‘Zipbap Baek’s Restaurant,’ we’re bringing you a delicious Bulgogi Hot Pot (Jeongol) recipe. This dish is perfect for gatherings with family and friends, featuring a generous amount of vegetables for a refreshingly clear and flavorful broth. It’s a comforting and hearty meal that’s ideal for cooler days.
Main Ingredients- 500g thinly sliced beef for bulgogi
- 1/2 head of napa cabbage (baby napa preferred)
- 3 heads of bok choy
- 1/2 onion
- 1/2 carrot
- 1 handful of shiitake mushrooms
- 1 pack of enoki mushrooms
- 1 stalk of green onion
Broth and Marinade- 6 cups water
- 1.5 cups soy sauce
- 1 cup cooking wine (mirin or similar)
- 0.5 cup sugar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper
Dipping Sauce- 1 ladle of prepared bulgogi marinade
- A little vinegar
- Red pepper powder (gochugaru)
- Mustard
- Chopped green onions
- 6 cups water
- 1.5 cups soy sauce
- 1 cup cooking wine (mirin or similar)
- 0.5 cup sugar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper
Dipping Sauce- 1 ladle of prepared bulgogi marinade
- A little vinegar
- Red pepper powder (gochugaru)
- Mustard
- Chopped green onions
Cooking Instructions
Step 1
First, gently rinse the thinly sliced beef in cold running water to remove excess blood. Avoid vigorously rubbing or soaking the meat for too long, as this can diminish its flavor. It’s especially important to drain the blood from imported beef for a cleaner taste. If using Korean beef (hanwoo), you can usually skip this step.
Step 2
Now, let’s prepare the flavorful broth and marinade for the bulgogi hot pot. Combine 6 cups of water, 1.5 cups of soy sauce, 1 cup of cooking wine, and 0.5 cup of sugar in a bowl. This ratio creates a delicious base. (Note: The original ‘Zipbap Baek’s Restaurant’ recipe used 1 cup of sugar, so feel free to adjust the sweetness to your preference.)
Step 3
Set aside about one ladle of the prepared marinade for the dipping sauce. Pour the remaining marinade over the drained beef, ensuring it’s sufficiently covered. Add 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, and a pinch of black pepper. Gently mix everything together and let it marinate while you prepare the vegetables.
Step 4
Time to gather your vegetables from the refrigerator! Prepare the ingredients that will add freshness and texture to your hot pot. Cut the napa cabbage into bite-sized pieces and slice the onion. Remove the stems from the shiitake mushrooms and slice them. Slice the carrot for visual appeal. Chop the green onion diagonally.
Step 5
Combine the marinated beef and all the prepared vegetables in a pot. Bring to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer gently.
Step 6
As soon as the beef is no longer pink and the broth is simmering, add the firmer vegetables like napa cabbage, onion, and carrot. Let them cook for a few minutes. Then, add the enoki mushrooms and bok choy towards the end. Cook just until the greens are tender. Your delicious Bulgogi Hot Pot is ready! Add enoki mushrooms last to prevent them from becoming watery.
Step 7
Let’s make a delicious dipping sauce to complement the hot pot. In a small bowl, combine the reserved 1 ladle of bulgogi marinade. Add some red pepper powder that has been soaked in warm water. Stir in a little vinegar for a touch of acidity, a small amount of mustard for a slight kick, and freshly chopped green onions for freshness. Mix well to create a flavorful dipping sauce that perfectly enhances the bulgogi. Feel free to adjust the sauce ingredients to your taste.
