Korean•comfort

Bulgogi Jeongol (Hot Pot)

A Korean hot pot made with sweet and savory bulgogi and lots of vegetables!

Ingredients

Quantities are shown as originally provided.

1 pound thinly sliced beef (rib eye or top sirloin - see note)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon honey (or use more sugar)
1 tablespoon cooking rice wine (Mirim or Mirin)
1 tablespoon garlic
1 tablespoon sesame oil
3 tablespoons grated Korean/Asian pear (or apple)
⅛ teaspoon pepper
3 x 3 inches dried kelp (dashima)
3 ounces Korean radish (cut into big chunks)
1/4 onion
1 tablespoon soup soy sauce
Salt and pepper to taste
1 small carrot
2 large napa cabbage leaves (or green cabbage or bok choy)
1/2 medium onion
4 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, etc.)
2 to 3 scallions
2 to 3 ounces minari (water dropwort or watercress)
1 red chili pepper - optional
3 ounces of sweet potato noodles (dangmyeon, soaked in warm water for 20 minutes)

1
Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, run a knife through it to cut into smaller pieces. Add the meat to the marinade. Toss gently, with hands, to mix everything well. Marinate while preparing the other ingredients.
2
Put 5 cups of water and the broth vegetables in a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and continue to boil for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste.
3
Cut the cabbage and carrot into thin, bite size pieces. Thinly slice the onion and mushrooms. Cut the scallions and minari in similar lengths.
4
Using a wide, shallow pot, neatly arrange the bulgogi and vegetables in clusters. Add the optional noodles. Pour in 2 to 3 cups of broth and cook over high heat, separating the bulgogi pieces. Depending on the pot size, you can cook in two batches or add more broth and any remaining ingredients while eating if you’re cooking at the table.