Hearty Mushroom and Bulgogi Hot Pot: A Flavorful Korean Stew
#SimpleBulgogiMarinade #MushroomHotPotRecipe #PerfectForColdDays #RichBrothWithMushroomsAndMeat #UltimateComfortFood
As the weather gets chilly, nothing beats a warm, comforting stew. This recipe for ‘Mushroom and Bulgogi Hot Pot’ uses a simple anchovy sauce-based marinade for thinly sliced beef (bulgogi) and is simmered in a deeply flavorful broth made with natural seasonings and an abundance of fresh mushrooms. It’s a perfect dish to warm you up from the inside out. The combination of tender bulgogi, earthy mushrooms, and savory broth is incredibly satisfying. Don’t forget to finish by cooking some rice in the leftover broth for a delicious porridge! It’s a delightful, nourishing meal that everyone will love.
Simple Bulgogi Marinade Ingredients- Beef for Bulgogi 150g
- Fish Sauce 2 Tbsp
- Mirin (or Rice Wine) 1 Tbsp
- Plum Extract 1 Tbsp
- Onion 1/2 (thinly sliced)
- Minced Garlic 1 tsp
- Chopped Scallion 1 Tbsp
- Minced Ginger 1 tsp
- Cheongyang Pepper 1 (seeds removed, finely chopped)
- Black Pepper 1 tsp
Mushroom and Bulgogi Hot Pot Ingredients- Marinated Bulgogi 1 cup portion
- King Oyster Mushrooms 1 handful (sliced)
- Oyster Mushrooms 1 bunch (trim ends, shred)
- Shiitake Mushrooms 3 (trim ends, score 2 in a cross, thinly slice 1)
- Enoki Mushrooms 1/2 bunch (trim ends)
- Chopped Scallion 1 Tbsp
- Red Chili Pepper 1/4 (thinly sliced for color)
Hot Pot Broth Ingredients- Natural Seasoning (or kombu/anchovy pack) 2 Tbsp
- Soy Sauce 1 Tbsp
- Rice Wine 1 Tbsp
- Dried Shiitake Mushrooms 1 handful (soaked in warm water)
Porridge Ingredients- Carrot 1/3 (finely diced)
- Kimchi 1/3 cup (finely diced)
- Seasoned Seaweed 1 sheet (crumbled)
- Egg 1
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Cooked Rice 1 bowl
- Marinated Bulgogi 1 cup portion
- King Oyster Mushrooms 1 handful (sliced)
- Oyster Mushrooms 1 bunch (trim ends, shred)
- Shiitake Mushrooms 3 (trim ends, score 2 in a cross, thinly slice 1)
- Enoki Mushrooms 1/2 bunch (trim ends)
- Chopped Scallion 1 Tbsp
- Red Chili Pepper 1/4 (thinly sliced for color)
Hot Pot Broth Ingredients- Natural Seasoning (or kombu/anchovy pack) 2 Tbsp
- Soy Sauce 1 Tbsp
- Rice Wine 1 Tbsp
- Dried Shiitake Mushrooms 1 handful (soaked in warm water)
Porridge Ingredients- Carrot 1/3 (finely diced)
- Kimchi 1/3 cup (finely diced)
- Seasoned Seaweed 1 sheet (crumbled)
- Egg 1
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Cooked Rice 1 bowl
- Carrot 1/3 (finely diced)
- Kimchi 1/3 cup (finely diced)
- Seasoned Seaweed 1 sheet (crumbled)
- Egg 1
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Cooked Rice 1 bowl
Cooking Instructions
Step 1
First, prepare the bulgogi marinade. In a bowl, combine the thinly sliced onion and finely chopped Cheongyang pepper. Add the main ingredient, 150g of beef for bulgogi.
Step 2
Add the marinade ingredients to start mixing. Add minced garlic, minced ginger, and black pepper. Instead of soy sauce, add 2 tablespoons of fish sauce for a savory depth. For a touch of sweetness and aroma, include 1 tablespoon of plum extract and 1 tablespoon of mirin (or rice wine) to tenderize the meat and remove any gamey odors.
Step 3
Mix everything together thoroughly with your hands. Let it marinate for about 10 minutes, then refrigerate for at least 3 hours. This aging process will make the beef incredibly tender and allow the flavors to meld beautifully. You can even grill this marinated beef for a delicious standalone bulgogi dish!
Step 4
Let’s make the broth for a deep, rich mushroom hot pot. Place the natural seasoning (or a sachet of kombu and anchovies) in a tea bag or cheesecloth. Simmer it in water along with the soaked dried shiitake mushrooms. The rich umami from the dried shiitake will significantly enhance the broth’s flavor. Once the broth is infused, season it with 1 tablespoon of soy sauce and 1 tablespoon of rice wine. Adding a little minced garlic while simmering further improves the taste.
Step 5
Let’s make the hot pot even more vibrant and delicious with a variety of mushrooms. The picture shows king oyster mushrooms, oyster mushrooms, shiitake mushrooms, and enoki mushrooms. Feel free to add other mushrooms like maitake or wood ear mushrooms to your preference. However, it’s worth noting that button mushrooms tend to be better suited for stir-fries rather than hot pots due to their texture.
Step 6
Arrange the prepared mushrooms attractively in your hot pot. For an elegant touch, score two of the shiitake mushrooms in a cross pattern and place them on top. Add thinly sliced scallions for a fresh aroma.
Step 7
Here’s the well-marinated bulgogi, nicely aged in the refrigerator. Well-seasoned meat looks appetizing, doesn’t it? Refrigerating for over 3 hours not only tenderizes the meat but also allows the marinade to deeply penetrate, enhancing the hot pot’s overall flavor.
Step 8
Place the marinated bulgogi in the center, nestled amongst the mushrooms. Sprinkle thinly sliced red chili peppers on top for a pop of color and visual appeal.
Step 9
Your mushroom and bulgogi hot pot is almost ready! It looks incredibly appetizing just by looking at it. Now, all that’s left is to pour in the carefully prepared broth.
Step 10
For the dipping sauce, simply mix soy sauce with a touch of mustard. Pour the hot broth into the hot pot, ensuring it covers the ingredients. As the ingredients cook, they will release their delicious flavors into the broth. Simmer and enjoy your hot mushroom and bulgogi hot pot immediately! To finish your meal, add cooked rice, diced kimchi, carrots, crumbled seasoned seaweed, an egg, sesame oil, and sesame seeds to the remaining broth and cook into a hearty porridge.
