Hearty Beef Bulgogi Hot Pot
Easy Homemade Beef Bulgogi Hot Pot: Rich Broth, Fresh Mushrooms, and Chewy Glass Noodles!
When the weather turns chilly, nothing beats a comforting bowl of hot pot! This Beef Bulgogi Hot Pot is loaded with tender marinated beef and an abundance of fragrant mushrooms, making it a nutritious and satisfying meal. The deep, umami-rich broth will be a hit with the whole family. We’ll guide you through a detailed recipe that’s perfect for special occasions or a delightful everyday meal.
Hearty Hot Pot Ingredients
- Beef (for Bulgogi) 300g: Drain any excess blood and lightly pat dry with paper towels.
- Wide Glass Noodles 1 handful: Soak in lukewarm water for about 30 minutes until softened.
- Oyster Mushrooms 100g: Trim the tough ends and gently tear into bite-sized pieces.
- King Oyster Mushroom 1: Cut the thick stems into 2-3 pieces and the caps into 2-4 pieces.
- Enoki Mushrooms 1 bundle: Trim the root end and rinse lightly under running water.
- Shiitake Mushrooms 1-2: Remove the stems and score the caps with a knife or slice thinly.
- Scallion 1: Cut in half lengthwise, then into 5-7cm lengths.
Magical Bulgogi Marinade
- Pear 1/4: Core and peel, then blend until smooth.
- Onion 1/4: Peel and blend until smooth.
- Granulated Sugar 1 Tbsp: Adds sweetness and tenderizes the meat.
- Oligosaccharide 1 Tbsp: For a glossy finish and mild sweetness.
- Minced Garlic 1 Tbsp: Enhances the overall flavor.
- Fresh Ginger (sliced) 1 piece: Thinly sliced. Helps to remove any gamey odor from the beef.
- Cooking Wine (Mirin, etc.) 1 Tbsp: Tenderizes the meat and removes odor.
- Soy Sauce 3 Tbsp: Provides the base seasoning for the hot pot.
- Black Pepper: A pinch, to complement the beef’s natural flavor.
Rich and Refreshing Hot Pot Broth
- Anchovy and Kelp Broth 1L: You can use store-bought broth or make your own.
- Soup Soy Sauce or Fish Sauce 2 Tbsp: Adds a deep savory flavor.
- Minced Garlic 1 Tbsp: For a clean, balanced taste.
- Black Pepper: A little, for a final aromatic touch.
- Pear 1/4: Core and peel, then blend until smooth.
- Onion 1/4: Peel and blend until smooth.
- Granulated Sugar 1 Tbsp: Adds sweetness and tenderizes the meat.
- Oligosaccharide 1 Tbsp: For a glossy finish and mild sweetness.
- Minced Garlic 1 Tbsp: Enhances the overall flavor.
- Fresh Ginger (sliced) 1 piece: Thinly sliced. Helps to remove any gamey odor from the beef.
- Cooking Wine (Mirin, etc.) 1 Tbsp: Tenderizes the meat and removes odor.
- Soy Sauce 3 Tbsp: Provides the base seasoning for the hot pot.
- Black Pepper: A pinch, to complement the beef’s natural flavor.
Rich and Refreshing Hot Pot Broth
- Anchovy and Kelp Broth 1L: You can use store-bought broth or make your own.
- Soup Soy Sauce or Fish Sauce 2 Tbsp: Adds a deep savory flavor.
- Minced Garlic 1 Tbsp: For a clean, balanced taste.
- Black Pepper: A little, for a final aromatic touch.
Cooking Instructions
Step 1
First, let’s make the delicious bulgogi marinade. In a blender, combine the cored and peeled pear (1/4) and onion (1/4) and blend until smooth. Transfer the blended mixture to a bowl and add sugar (1 Tbsp), oligosaccharide (1 Tbsp), minced garlic (1 Tbsp), thinly sliced ginger (1 piece), cooking wine (1 Tbsp), soy sauce (3 Tbsp), and a pinch of black pepper. Mix everything thoroughly with a spoon. Pour this marinade over the prepared beef and gently massage it in with your hands. Let it marinate for at least 10 minutes for the flavors to meld beautifully.
Step 2
Now, let’s prepare the glass noodles that will add delightful texture to the hot pot. Place the wide glass noodles in a bowl of lukewarm water and let them soak. While you’re busy prepping the other ingredients, the noodles will become perfectly soft. (Soak for about 30 minutes.)
Step 3
Let’s get the fragrant mushrooms ready. Trim the tough ends of the oyster mushrooms, rinse them lightly under running water, and gently tear them into bite-sized pieces. Tearing them into appropriately sized pieces ensures a pleasant chewiness.
Step 4
For the king oyster mushrooms, cut the thick stems into 2-3 pieces and the caps into 2-4 pieces. For the shiitake mushrooms, you can either score the caps with a knife in a cross pattern or slice them thinly. This will help the mushrooms absorb the delicious broth even better.
Step 5
Finally, prepare the scallions. Cut them in half lengthwise and then into 5-7cm segments. The sweet aroma of the scallions will infuse the entire hot pot, enhancing its overall flavor.
Step 6
Now it’s time to create the rich and refreshing broth that’s the heart of this hot pot. Pour the anchovy and kelp broth (1L) into a pot. Add soup soy sauce or fish sauce (2 Tbsp), minced garlic (1 Tbsp), and a little black pepper. Bring it to a boil over medium-high heat, then reduce to medium heat and simmer gently. (This way, you can easily add more broth as it reduces while you’re eating!)
Step 7
Alright, let’s assemble and cook this delicious hot pot! In your hot pot, arrange the marinated beef at the bottom, then artfully place the prepared oyster mushrooms, king oyster mushrooms, enoki mushrooms, shiitake mushrooms, and scallions around the beef. Carefully pour in about 600ml of the prepared broth. Now, bring it to a simmer over medium heat and cook until all the ingredients are tender and cooked through. Your flavorful Beef Bulgogi Hot Pot is ready to be enjoyed piping hot!
