Savory Bulgogi and Mushroom Hot Pot: Cooked Fresh at Your Table
#BulgogiMushroomHotPot #InstantBulgogi #KoreanHotPotRecipe #MushroomDelights #EasyDinnerIdeas
Experience the joy of a freshly cooked Bulgogi and Mushroom Hot Pot right at your table! This recipe features tender marinated beef (bulgogi) simmered with a variety of mushrooms and fresh vegetables in a savory broth. Dip the tender bulgogi into a zesty wasabi soy sauce for an explosion of flavor. Don’t forget the chewy glass noodles and the delightful fried rice at the end! It’s a complete and satisfying meal perfect for any occasion.
Hot Pot Ingredients- 150g thinly sliced beef for bulgogi
- 1 Tbsp minced garlic (for marinating)
- 1 tsp grated ginger (for marinating)
- 1 Tbsp Cheongju (rice wine) (for marinating)
- 1/2 onion, thinly sliced
- 3 cups mixed mushrooms (e.g., enoki, shiitake, oyster mushrooms), prepared
- 1 bunch crown daisy (or spinach), washed
- 1 cup glass noodles, soaked in water until softened
- 500ml natural broth (or beef broth)
- 1 tsp salt
- Pinch of black pepper
Bulgogi Marinade Ingredients- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp Cheongju (rice wine)
- 1/3 stalk green onion, finely chopped
- 1 Tbsp minced garlic
- 1 tsp grated ginger
- Pinch of black pepper
- Pinch of sesame seeds
Fried Rice Ingredients- 1-2 bowls cooked rice
- Kimchi, finely chopped
- 1 Tbsp seasoned seaweed flakes (or crumbled roasted seaweed)
- 1 tsp sesame oil (for stir-frying)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp honey
- 1 Tbsp Cheongju (rice wine)
- 1/3 stalk green onion, finely chopped
- 1 Tbsp minced garlic
- 1 tsp grated ginger
- Pinch of black pepper
- Pinch of sesame seeds
Fried Rice Ingredients- 1-2 bowls cooked rice
- Kimchi, finely chopped
- 1 Tbsp seasoned seaweed flakes (or crumbled roasted seaweed)
- 1 tsp sesame oil (for stir-frying)
Cooking Instructions
Step 1
Start with 150g of thinly sliced beef suitable for bulgogi. Set aside the portion for the hot pot; the rest can be used for bulgogi rice bowls or grilled later. To begin the marination, in a bowl, combine the beef with 1 Tbsp minced garlic, 1 tsp grated ginger, and 1 Tbsp Cheongju (rice wine). Gently mix to ensure the beef is evenly coated. This initial marination helps to tenderize the meat and remove any potential gamey flavors.
Step 2
Now, let’s prepare the flavorful bulgogi marinade. In a separate bowl, whisk together 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp honey, 1 Tbsp Cheongju, finely chopped green onion (about 1/3 stalk), 1 Tbsp minced garlic, 1 tsp grated ginger, a pinch of black pepper, and a pinch of sesame seeds. For an even richer flavor, you can make this marinade a day in advance and let it rest in the refrigerator.
Step 3
Pour the prepared bulgogi marinade over the pre-marinated beef. Add an extra pinch of black pepper for enhanced aroma. Mix everything thoroughly, ensuring each piece of beef is well-coated with the marinade. If the beef seems to have more volume than the marinade, don’t hesitate to add a little more marinade to ensure optimal flavor.
Step 4
Add the thinly sliced onion to the marinated beef. The onion will soften as it cooks and add a natural sweetness to the bulgogi, complementing the savory marinade.
Step 5
Bulgogi slices often stick together. Gently separate the pieces of beef as you mix and knead them with the marinade. This ensures that every part of the meat is infused with the delicious flavors.
Step 6
Once the beef is well-marinated, transfer it to an airtight container. Refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld. For the best results, marinate for several hours or even overnight.
Step 7
While the bulgogi is marinating, prepare the other ingredients for the hot pot. Clean and prepare your chosen mushrooms – enoki, shiitake, and oyster mushrooms are excellent choices. Also, wash a bunch of crown daisy (or spinach) and set aside. Note: While button mushrooms are common, they tend to release a lot of water and are better suited for stir-fries or grilling rather than hot pots.
Step 8
Prepare the glass noodles for a delightful chewy texture. If you’re using thicker glass noodles (like Korean or Chinese varieties), make sure to soak them in warm water until they are pliable and soft before adding them to the pot.
Step 9
Check on your marinated bulgogi. It should have a rich, appetizing color, indicating that the flavors have penetrated the meat. The recommended marination time of 3-4 hours or longer significantly enhances the overall taste.
Step 10
Arrange the marinated bulgogi in the center of your hot pot. Spread it out slightly so it cooks evenly.
Step 11
Artfully arrange the prepared mixed mushrooms around the bulgogi. Distribute them evenly, creating a visually appealing presentation.
Step 12
Add the softened glass noodles and fresh crown daisy (or spinach) on top of the mushrooms. The noodles will absorb the savory broth, and the greens will add a fresh, aromatic touch.
Step 13
Carefully pour the natural broth (or beef broth) into the pot, ensuring it covers most of the ingredients without overflowing. Add the chopped green onion on top. (Tip: If you don’t have enough broth, you can supplement with water or a dashi broth.)
Step 14
Place the hot pot on a portable burner at the table. Bring it to a boil and cook the ingredients as you eat. Prepare a dipping sauce by mixing soy sauce with a bit of wasabi for a zesty kick.
Step 15
For the grand finale, prepare for fried rice! In a bowl, combine cooked rice, finely chopped kimchi, and seaweed flakes. Drizzle with sesame oil just before stir-frying for that irresistible nutty aroma.
Step 16
Your delicious Bulgogi and Mushroom Hot Pot is ready to be enjoyed! Simply bring it to a simmer on your portable burner and savor the rich flavors. Don’t forget to finish with the delicious fried rice. Enjoy your wonderful meal!
