Savory Bulgogi Mushroom Hot Pot (Nabe Style)
Recipe for a Rich and Flavorful Beef Bulgogi and Mushroom Hot Pot, Nabe Style
Each bowl of food can hold a meaning that may be touching for someone, a moment of joy for another, and often, memories tied to the dishes we prepare. Especially in our culture, many moving stories are associated with soup dishes, which is why we often feel a deeper connection when we cook and eat them. Today, we’ll be making a beef bulgogi and mushroom hot pot with a touch of Japanese nabe-style flavor. I’ve added a hint of Hondashi to enhance the nabe’s unique aroma, and the subtle scent of bonito flakes transforms the typical hot pot into a delightful nabe experience. This is a highly recommended dinner recipe that’s perfect for a hearty meal, where you can scoop up delicious ingredients from the flavorful broth. Let’s get started!
Hot Pot Ingredients- Thinly sliced beef for bulgogi 200g
- Bok choy 150g
- 1/2 onion
- 1 stalk of green onion
- A little green chili pepper (optional, for spiciness)
- A little red chili pepper (optional, for color)
- 1 king oyster mushroom
- 1 broth pack (containing dried anchovies and kelp)
- 400mL water
- 1/2 Tbsp Hondashi (bonito flake seasoning)
Marinade Ingredients- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1/3 tsp black pepper
- 1 tsp sesame seeds
- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1/3 tsp black pepper
- 1 tsp sesame seeds
Cooking Instructions
Step 1
First, let’s make the broth, the foundation of our delicious hot pot. Place the broth pack (containing about half a handful of dried anchovies and 2 pieces of kelp) and 400mL of water into a pot. Bring to a simmer over medium heat and boil for about 10 minutes to create a flavorful broth.
Step 2
Next, prepare the vegetables. For the bok choy, either use the leaves as they are if they’re small, or cut them in half lengthwise if they are large. Cut the green onions into 2-3cm lengths. Slice the onion about 0.7cm thick. I used half a green chili and half a red chili, which added a nice mild spiciness to the broth; feel free to omit them if you prefer less heat.
Step 3
Slice the king oyster mushroom in half lengthwise, then cut it diagonally into slices about 0.7cm thick. These look beautiful in a hot pot.
Step 4
Since we’re making this as a hot pot, you don’t need to marinate the beef for a long time beforehand. If your beef cut is a bit tough, it’s a good idea to marinate it first. Otherwise, simply toss the beef with the marinade right before cooking. Mix all the marinade ingredients (4 Tbsp soy sauce, 1 Tbsp minced garlic, 1 tsp sugar, 1/3 tsp black pepper, 1 tsp sesame seeds) together. (Tip: I reduced the sugar amount because I don’t prefer overly sweet hot pot broth. Adjust the sugar to your taste.)
Step 5
Pour the prepared broth into your pot, arranging the marinated beef and prepared vegetables and mushrooms attractively. Now, place the pot over medium-high heat to bring it to a boil.
Step 6
Once the hot pot comes to a rolling boil, add about half a tablespoon of Hondashi to deepen the savory flavor. If you like it a bit spicy, add the chili peppers now and continue to simmer for about 4 to 5 minutes. Your delicious beef bulgogi and mushroom hot pot is ready!
Step 7
Today, we’ve made a beef bulgogi and mushroom hot pot with a delightful Japanese nabe-style twist. Enjoy your warm and satisfying meal! 🙂
