Korean Beef Bulgogi Hot Pot (Bulgogi Jeongol)

Method9 steps

1. 1

   Step 1: Combine the dried anchovies (7), dried sea kelp (1 large), dried jujube (4) and optional peppercorns (2 tsp) with 6 cups water. Bring to a boil, then simmer over low heat for 10 minutes, removing the kelp halfway through. Discard anchovies and jujube and reserve the stock.

   Simmer broth · 10 minUses 7 large dried anchovy · 1 large dried sea kelp (dashima) · 4 dried jujube (daechu) · 2 tsp whole peppercorn (optional) · 6 cup water

2. 2

   Step 2: Season the broth with Korean soup soy sauce (2 tbsp) and sweet rice wine (2 tbsp). Taste and add salt (to taste) in needed. Be careful not to overly season; set it aside.

   Uses 2 tbsp Korean soup soy sauce (gukganjang) · 2 tbsp sweet rice wine (mirim) · salt to taste · prepared anchovy-kelp-jujube stock

3. 3

   Step 3: Soak Korean glass noodles (3 oz) in warm water for 15 minutes. Drain and set aside.

   Soak glass noodles · 15 minUses 3 oz Korean glass noodles (dangmyeon)

4. 4

   Step 4: Cut the napa cabbage (1/4), bok choy, mushrooms, onion (1/2) and green onion (4) into large bite-size pieces and set aside.

   Uses 1/4 napa cabbage (sliced) · 8 oz baby bok choy (halved) · 4 oz each mushroom (shiitake, oyster, and enoki mushroom) (or use other favorite mushrooms) · 1/2 medium onion (sliced) · 4 green onion (sliced)

5. 5

   Step 5: In a 3-4 qt braiser pan or a shallow pot, assemble the hot pot ingredients, placing them in a pleasing way for presentation, and then pour the savory broth over them. The broth should not reach all the way to the top. You can add more stock as you cook.

   Uses 1/2 lb Korean beef bulgogi (marinated, or use a store-bought bulgogi sauce to marinade the beef) · 3 oz Korean glass noodles (dangmyeon) · 1/4 napa cabbage (sliced) · 8 oz baby bok choy (halved) · 4 oz each mushroom (shiitake, oyster, and enoki mushroom) (or use other favorite mushrooms) · 1/2 medium onion (sliced) · 4 green onion (sliced) · prepared seasoned hot-pot broth

6. 6

   Step 6: Place the pot over the portable burner in the middle of table, and let it boil over medium-high heat. When the broth is starting to boil, spread the beef around so it cooks evenly.

   Uses 1/2 lb Korean beef bulgogi (marinated, or use a store-bought bulgogi sauce to marinade the beef)

7. 7

   Step 7: Combine soy sauce (6 tbsp), vinegar, sugar (1 1/2 tbsp), and Korean mustard (2 tsp) in a small jar and shake the jar vigorously to emulsify the sauce.

   Uses 6 tbsp soy sauce · 4 tbsp rice vinegar · 1 1/2 tbsp sugar · 2 tsp Korean mustard (yeongeoja) (or dijon mustard)

8. 8

   Step 8: If you are using the onion, I recommend soaking the thin onion slices in cold water for a few minutes to crisp them up.

   Uses 1/2 white onion (thinly sliced, optional)

9. 9

   Step 9: When meat is cooked, and the vegetables, mushrooms, and noodles are tender, dish the items up on to your serving dish and serve with dipping sauce and crisped raw onion (optional).

   Uses 1/2 white onion (thinly sliced, optional) · prepared mustard-soy dipping sauce