Spicy and Refreshing Beef and Octopus Hot Pot (Bulnak Jeongol)
Spicy and Refreshing Beef and Octopus Hot Pot
Experience the delightful combination of tender beef and chewy octopus in a warm, hearty broth! Our ‘Bulnak Jeongol’ is a comforting stew that’s elevated with the rich flavor of pre-packaged beef bone soup, creating a perfectly balanced and satisfying meal for the whole family. It’s a visually appealing and delicious dish perfect for entertaining guests.
Hot Pot Ingredients
- 2-3 fresh octopuses, cleaned
- 400-500g beef for bulgogi (sirloin or ribeye)
- 1 handful dried glass noodles (approx. 50g)
- 1 pack commercial beef bone soup (approx. 1L)
- 1 handful dried shiitake mushrooms, rehydrated (approx. 3-4)
- 1 medium onion
- 1/2 carrot
- 1 large green onion
- 1-2 Korean green chilies (optional)
- 1 red chili (optional)
- 1/2 bunch chives
- 10 perilla leaves
Cooking Instructions
Step 1
First, drain the excess blood from the thinly sliced bulgogi beef using paper towels. Place the beef in a bowl and add all the beef marinade ingredients (5 Tbsp soy sauce, 1 Tbsp rice syrup, 1 tsp minced garlic, a pinch of minced ginger, 1 Tbsp rice wine, a pinch of black pepper, 1 Tbsp sesame oil). Mix well by gently massaging the ingredients into the beef. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
Step 2
Properly cleaning the octopus is key. Remove the innards from the head, as well as the beak and eyes. To remove any slime, sprinkle 1-2 tablespoons of flour over the octopus and rub it vigorously with your hands. Rinse thoroughly under cold running water and pat dry. Place the octopus in a bowl and pour 2 Tbsp of white wine (or rice wine) over it, letting it sit for about 10 minutes to reduce any fishy odor. After it has rested, cut the octopus into bite-sized pieces (about 3-4 cm long). In a separate bowl, combine the octopus marinade ingredients (1 Tbsp gochujang, 1 Tbsp gochugaru, 1 tsp minced garlic, a pinch of minced ginger, 2 Tbsp soy sauce, a little rice syrup, a pinch of black pepper) and mix well with the cut octopus.
Step 3
Prepare the vegetables. Wash the chives and cut them into 5-6 cm lengths. Peel the onion and carrot, then thinly slice them into matchsticks. Slice the green onion and chili peppers (green and red, if using) diagonally. For the dried shiitake mushrooms, soak them in lukewarm water for about 30 minutes until rehydrated. Remove the tough stems and slice them into manageable pieces. You can reserve the soaking water to use as part of your broth for extra mushroom flavor.
Step 4
Choose a wide and deep pot or a Korean earthenware pot (ttukbaegi), or even a cast iron skillet. Arrange the prepared onion, carrot, and rehydrated shiitake mushrooms attractively around the bottom of the pot.
Step 5
Pour the entire pack of commercial beef bone soup (approx. 1L) into the pot. Using pre-made beef bone soup makes it convenient to achieve a deep and rich broth without needing to make it from scratch.
Step 6
Neatly arrange the marinated beef and octopus in the center of the pot, on top of the vegetables. Soak the glass noodles in hot water for about 10 minutes until softened, then place them along the edges of the pot. Arranging the ingredients this way makes the dish look much more appetizing.
Step 7
Place the pot on the stove over high heat and bring the broth to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 5-7 minutes, or until all the ingredients are cooked through. Stir occasionally to ensure even cooking.
Step 8
Once the ingredients are cooked, gently stir everything together with chopsticks or tongs. Taste the broth and season with salt or a little soy sauce if needed. Finally, top the hot pot with the chives and perilla leaves. Let it simmer for another minute before turning off the heat. The addition of perilla leaves adds a wonderful fresh aroma and flavor.
Step 9
Serve immediately with a bowl of hot rice! This hearty hot pot, with its variety of vegetables, chewy octopus, and tender beef, makes for a nourishing and satisfying meal. Preparing the marinated meats in advance simplifies the cooking process considerably. The beef bone soup base ensures a refreshingly clean broth that isn’t greasy at all.
