Hearty Bulgogi Mushroom Hot Pot
Perfect for Chilly Days! A Bulgogi Mushroom Hot Pot Recipe with a Refreshing, Deep Flavor
This Bulgogi Mushroom Hot Pot, featuring tender marinated beef, aromatic mushrooms, and crisp vegetables, is a nourishing dish that warms you up on cold days. It’s a healthy recipe with a wonderfully refreshing broth, perfect for the whole family to enjoy.
Main Ingredients- Marinated Beef Bulgogi 300g
- Seafood Broth 800ml (made with anchovies, kelp, etc.)
- King Oyster Mushrooms 1 pack
- Enoki Mushrooms 1 pack
- Shiitake Mushrooms 2
- Soaked Glass Noodles (optional)
- Green Onion 1/2 stalk
- Baby Napa Cabbage 8 leaves
- Crown Daisy (or Garland Chrysanthemum) a handful
- Green Chili Pepper 1
- Red Chili Pepper 1
Seasoning- Soy Sauce 3 Tbsp
- Sugar 2/3 Tbsp
- Soy Sauce 3 Tbsp
- Sugar 2/3 Tbsp
Cooking Instructions
Step 1
For a delicious Bulgogi Mushroom Hot Pot, prepare a variety of mushrooms according to your preference. Using a wider range of mushrooms will result in a richer flavor and aroma, allowing you to enjoy a deeper taste.
Step 2
We’ve prepared fresh baby napa cabbage and fragrant crown daisy. You can also add bok choy or water parsley if you like. Their crisp texture and fresh aroma will further enhance the hot pot’s flavor.
Step 3
Prepare 300g of tender, pre-marinated beef bulgogi, soaked glass noodles for a chewy texture, fragrant green onions, and piquant chili peppers. Having all ingredients ready will make cooking much smoother.
Step 4
The secret to a refreshing and deep broth! Simmer 800ml of seafood broth in advance, using ingredients like anchovies and kelp. A clear and savory broth will double the deliciousness of your hot pot.
Step 5
To prevent the glass noodles from clumping when added to hot broth, soak them in lukewarm water for about 15-20 minutes beforehand. This will make them chewier and softer. (You can omit the glass noodles if desired.)
Step 6
Lightly rinse the king oyster mushrooms and enoki mushrooms under running water, then trim off the tough ends. This will allow you to fully appreciate the mushrooms’ natural flavors.
Step 7
Slice the green and red chili peppers diagonally. They add a spicy kick and vibrant color, enhancing the hot pot’s visual appeal and cutting through any richness.
Step 8
Cut the green onion into large diagonal pieces. The natural sweetness of the green onion will infuse into the broth, lending it a deeper flavor.
Step 9
Chop the baby napa cabbage into bite-sized pieces, about 4-5cm. Since it wilts when cooked, it’s best not to cut it too small.
Step 10
Cut the fragrant crown daisy into three sections. Its unique aroma will enrich the hot pot’s taste. Adding it at the end and lightly cooking it helps preserve its fragrance.
Step 11
Trim the stems from the shiitake mushrooms; finely julienne the stems. Make shallow cross-shaped scores on the caps and add them whole to the pot. This makes them visually appealing and improves their texture when cooked.
Step 12
In a wide pot, artfully arrange the baby napa cabbage, mushrooms (king oyster, enoki), shiitake mushrooms, soaked glass noodles, and green onions. The colorful combination of vegetables creates an appetizing presentation.
Step 13
Place the marinated beef bulgogi on top of the vegetables and mushrooms, followed by the crown daisy and chili peppers. Finally, carefully pour the prepared seafood broth around the edges. Be mindful not to overfill the pot initially, as vegetables and mushrooms will release water.
Step 14
Once all ingredients are beautifully arranged, it’s time to cook! Once simmering, taste the broth and adjust the seasoning with soy sauce and sugar if needed. I personally used 3 Tbsp soy sauce and 2/3 Tbsp sugar for a balanced flavor. Skim off any foam that rises to the surface during simmering for a cleaner taste.
Step 15
We recommend cooking the vegetables and mushrooms just until tender to maintain their texture; overcooking can make them mushy. Your delicious Bulgogi Mushroom Hot Pot is ready once the beef is fully cooked! Enjoy this dish with its refreshing and deep broth, a satisfying meal for cold weather.
Step 16
For an extra treat, dip the hot pot ingredients into a fantastic garlic-mustard sauce! (For one serving: Mix 3 Tbsp soy sauce, 1.5 Tbsp vinegar, 1 tsp corn syrup, 1 tsp minced garlic, and 1 tsp prepared mustard.) Fresh mushrooms in autumn are truly the best! This is a healthy recipe packed with goodness, so be sure to try making this Bulgogi Mushroom Hot Pot. ^^
