Hearty Beef and Mushroom Hot Pot (Bulgogi Jeongol)
A Nourishing and Flavorful Beef and Mushroom Hot Pot Recipe
Rich in protein from beef and a variety of mushrooms, this beef and mushroom hot pot is a highly nutritious dish that’s perfect for a satisfying meal. It’s especially suitable for those mindful of their diet, offering a fulfilling experience without feeling heavy. The combination of the tender bulgogi and the chewy mushrooms creates a deep and savory broth.
Main Ingredients
- 300g thinly sliced beef for bulgogi
- 4 shiitake mushrooms
- 4 button mushrooms
- 2 handfuls of oyster mushrooms (about 100g)
- 1 pack enoki mushrooms (about 100g)
- 1 handful dried glass noodles (about 50g)
- 1/2 onion
- 1/4 Korean zucchini (aehobak)
- 1 large green onion
- 1 Korean green chili pepper (optional, for spice)
- 2 red chili peppers (for color)
- 1 handful crown daisy (ssukgat, about 30g)
Bulgogi Marinade & Seasoning
- 1 Tbsp minced garlic
- 4 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp cooking wine (mirin or rice wine)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp allulose (or sugar)
- Pinch of black pepper
- 1/2 Tbsp salt (for seasoning broth)
Broth Ingredients
- 8 cups water (about 1.6L)
- 20 dried anchovies for broth
- 4 pieces dried kelp (dashima, 5cm*5cm)
- 1 Tbsp minced garlic
- 4 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp cooking wine (mirin or rice wine)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp allulose (or sugar)
- Pinch of black pepper
- 1/2 Tbsp salt (for seasoning broth)
Broth Ingredients
- 8 cups water (about 1.6L)
- 20 dried anchovies for broth
- 4 pieces dried kelp (dashima, 5cm*5cm)
Cooking Instructions
Step 1
First, let’s prepare a refreshing and deep broth. In a pot, combine 8 cups of water (approx. 1.6L), 20 dried anchovies with their insides removed, and 4 pieces of dried kelp (5cm*5cm). Bring to a boil over high heat with the lid off. Remove the kelp as soon as the water boils to prevent a bitter taste.
Step 2
Once the water reaches a rolling boil, reduce the heat to medium and continue to simmer for another 10 minutes. This allows the savory flavors of the anchovies to fully infuse the broth.
Step 3
After simmering, strain the broth through a sieve to remove the anchovies and kelp, leaving a clear broth. This ensures a clean and pure flavor for your hot pot.
Step 4
Season the prepared broth with 1/2 Tbsp of salt and 2 Tbsp of soup soy sauce to establish the base flavor for the hot pot. Taste and adjust the seasoning as needed.
Step 5
Pat the 300g of thinly sliced beef for bulgogi dry with paper towels to remove any excess blood. Removing the blood is key to a clean and odor-free taste.
Step 6
In a bowl, combine the bloomed beef with 1 Tbsp minced garlic, 2 Tbsp soup soy sauce, 2 Tbsp regular soy sauce, 2 Tbsp cooking wine, 1/2 Tbsp sesame oil, 1/2 Tbsp allulose (or sugar), and a pinch of black pepper. Mix well to coat the beef. Let it marinate in the refrigerator for about 30 minutes.
Step 7
Soak 1 handful of dried glass noodles in cold water for at least 30 minutes until fully pliable. This step ensures the noodles are perfectly cooked and retain their chewy texture in the hot pot.
Step 8
Prepare the mushrooms. For the 4 shiitake mushrooms, make a cross-shaped incision on the cap of one mushroom for decoration, and thinly slice the remaining three. Trim the stems of the 4 button mushrooms and slice the caps into 2-4 pieces each.
Step 9
Separate the 2 handfuls of oyster mushrooms into individual strands by removing the tough base. For the enoki mushrooms, trim off the very bottom of the cluster, rinse lightly under running water, and gently pull apart the caps.
Step 10
Thinly slice the 1/2 onion. Cut the 1/4 Korean zucchini into half-moon shapes.
Step 11
Cut the large green onion into 5cm lengths on an angle. Thinly slice the Korean green chili pepper (if using) for a touch of heat and the 2 red chili peppers for color. (Omit or reduce the green chili if you prefer less spice.)
Step 12
Finally, wash the 1 handful of crown daisy and set aside. It will be added at the end for a fresh, aromatic finish.
Step 13
Now, it’s time to arrange all the ingredients beautifully in your pot. In a large hot pot or pot, artfully arrange the marinated beef, prepared shiitake mushrooms, button mushrooms, oyster mushrooms, enoki mushrooms, sliced onions and zucchini, and the soaked glass noodles. Adding the colorful chili peppers will make it even more appealing.
Step 14
Pour the prepared broth over the ingredients, ensuring they are mostly submerged. Bring to a boil over high heat, then reduce to medium and simmer until all ingredients are cooked through and the broth has slightly reduced. Your delicious Beef and Mushroom Hot Pot is ready! Add the crown daisy just before serving for a fragrant touch.
