Spicy Beef and Mushroom Hot Pot (So-Gogi Jeongol)
Flavorful and Spicy Beef Bulgogi Mushroom Hot Pot Recipe: A Hearty Korean Stew
You’ve likely enjoyed Bulgogi before, but have you tried it as a vibrant, spicy hot pot? This recipe elevates thinly sliced beef with a flavorful, spicy broth, a medley of mushrooms, and fresh vegetables. It’s perfect as a warming dish on a cold day, a delicious appetizer for gatherings, or a satisfying meal with a side of rice. The rich broth deepens in flavor as it simmers, making it an ideal accompaniment to drinks or a star dish for entertaining guests. Discover how to easily create this gourmet Korean hot pot at home!
Hot Pot Ingredients- Beef (for Bulgogi) 300g: Use fresh, thinly sliced beef, ideal for quick cooking.
- Oyster Mushrooms: Add a chewy texture and rich, earthy flavor.
- Enoki Mushrooms (Brown Enoki): Offer a delightful crispness and a mild, slightly sweet taste.
- Shiitake Mushrooms: Provide a distinct umami flavor and a satisfyingly firm texture.
- Onion 1/2: Sliced thinly, it contributes sweetness and a refreshing element to the broth.
- Green Onion 1 (White part): Adds a subtle sweetness and aromatic quality; the white part is particularly flavorful.
- Spinach 1 handful: Brings vibrant color and essential nutrients to the dish.
- Water 500ml: Forms the base of the delicious hot pot broth.
- Beef Stock Cube 1: Enhances the broth with a deep, savory umami flavor.
Spicy Seasoning Paste- Gochujang (Korean chili paste) 1 Tbsp (Tablespoon): The foundation for the spicy and savory notes.
- Gochugaru (Korean chili flakes) 3 Tbsp (Tablespoons): Intensifies the spiciness and adds a beautiful red hue.
- Doenjang (Korean soybean paste) 0.5 Tbsp (Half Tablespoon): Lends a complex, fermented depth and savory undertone.
- Minced Garlic 1 Tbsp (Tablespoon): Provides a pungent kick and helps to eliminate any gamey odors from the meat.
- Mirin (Rice wine) 1 Tbsp (Tablespoon): Tenderizes the beef and adds a subtle sweetness while removing impurities.
- Sugar 1 Tbsp (Tablespoon): Balances the heat of the chili and enhances the overall savory flavor profile.
- Soup Soy Sauce 2 Tbsp (Tablespoons): Adds salinity and a rich umami depth to the broth.
- Black Pepper 0.5 tsp (Teaspoon): Offers a gentle warmth and aromatic spice.
- Sesame Oil 1 tsp (Teaspoon): Finishes the paste with a nutty aroma and rich flavor.
- Gochujang (Korean chili paste) 1 Tbsp (Tablespoon): The foundation for the spicy and savory notes.
- Gochugaru (Korean chili flakes) 3 Tbsp (Tablespoons): Intensifies the spiciness and adds a beautiful red hue.
- Doenjang (Korean soybean paste) 0.5 Tbsp (Half Tablespoon): Lends a complex, fermented depth and savory undertone.
- Minced Garlic 1 Tbsp (Tablespoon): Provides a pungent kick and helps to eliminate any gamey odors from the meat.
- Mirin (Rice wine) 1 Tbsp (Tablespoon): Tenderizes the beef and adds a subtle sweetness while removing impurities.
- Sugar 1 Tbsp (Tablespoon): Balances the heat of the chili and enhances the overall savory flavor profile.
- Soup Soy Sauce 2 Tbsp (Tablespoons): Adds salinity and a rich umami depth to the broth.
- Black Pepper 0.5 tsp (Teaspoon): Offers a gentle warmth and aromatic spice.
- Sesame Oil 1 tsp (Teaspoon): Finishes the paste with a nutty aroma and rich flavor.
Cooking Instructions
Step 1
Begin by preparing the mushrooms. Trim the tough ends from the oyster mushrooms and gently separate them. For the enoki mushrooms, trim off the root base and then pull them apart into smaller clumps. Clean the shiitake mushrooms, remove their tough stems, and slice or tear the caps into bite-sized pieces. Properly prepared mushrooms will add wonderful textures and flavors to your hot pot.
Step 2
Peel the onion, wash it thoroughly, and then slice it into thin strips, about 0.5 cm thick. The julienned onion will release its natural sweetness into the broth as it cooks, making the hot pot even more flavorful.
Step 3
Wash the green onion, remove any dirt from the outer layers, and slice it diagonally into pieces about 1 cm thick. The diagonal cuts create lovely shapes and release a fresh, mild onion flavor into the stew.
Step 4
Carefully wash the spinach, trimming away any wilted or yellow leaves and the very ends of the roots. Cut the spinach into manageable lengths, roughly 5-7 cm long. The vibrant green spinach will add a beautiful splash of color and fresh, healthy goodness to your hot pot.
Step 5
Pat the thinly sliced beef dry with paper towels. Gently dabbing to remove any excess blood will ensure a cleaner taste and a more tender texture in your finished hot pot.
Step 6
Now, let’s create the flavorful seasoning paste that will define your hot pot! In a bowl, combine 1 Tbsp Gochujang, 3 Tbsp Gochugaru, 0.5 Tbsp Doenjang, 1 Tbsp minced garlic, 1 Tbsp Mirin, 1 Tbsp sugar, 2 Tbsp soup soy sauce, 0.5 tsp black pepper, and 1 tsp sesame oil. Mix everything together thoroughly until well combined and smooth. This perfectly balanced paste is key to the deliciousness of your hot pot!
Step 7
Arrange all the prepared ingredients beautifully in your hot pot. Start by artfully placing the mushrooms around the edges of the pot. In the center, add the seasoned beef, the sliced onions, the chopped green onions, and finally top with the spinach. Pour in 500ml of water and add 1 beef stock cube around the edges of the pot. Bring the hot pot to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 5-7 minutes, or until all the ingredients are cooked through and the flavors have melded beautifully. Skim off any foam that rises to the surface during cooking for a clearer, more refined broth. Enjoy your delicious Spicy Beef and Mushroom Hot Pot!
