Bulgogi Hot Pot (Jeongol)
Bulgogi Hot Pot has many names in Korean. Bulgogi Jeongol (불고기 전골), Yaetnal Bulgogi (옛날불고기), and Bulgogi Ttukbaegi (불고기뚝배기). They all basically refer to the same thing: bulgogi, vegetables and glass noodles that are cooked in broth right at the table or that comes boiling hot in a stone pot.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
- 5 oz marinated bulgogi
- 2 1/2 cup kelp broth
- 1/2 cup shitake mushroom water
- 3 napa cabbage leaves
- 1/2 large yellow onion sliced
- 50 g glass noodles potato starch noodles aka dangmyeon 당면
- 3 oz enoki mushrooms (1 pack)
- 1 handful oyster mushrooms
- 5-6 dried shitake mushrooms
- 3 green onions
- 1 carrot optional - more for color
- 2 cups warm water
- 1 large piece kelp 다시마 dashima - approx palm size
bulgogi hot pot sauce
- 2 tsp guk ganjang soup soy sauce
- 1 Tbs cooking sake or rice wine
- 2 tsp jin ganjang soy sauce
- 1/4 tsp Sea Salt (Trader Joe's)
- 2 tsp sugar
Use my bulgogi recipe to marinate bulgogi in advance. I had some frozen uncooked bulgogi from before so I just defrosted them here. If you don't have time, you can just make fresh bulgogi and let it marinate while you are waiting for the noodles in step 3.
Make Kelp broth by adding kelp to 2 1/2 cup warm water for 30 min or more.
Soak glass noodles in warm water (enough to fully cover noodles) for 30 min.
Soak dry shitake mushrooms in hot water for 30 min.
While noodles are soaking, cut cabbage leaves into smaller pieces.
Clean and cut onions, green onions, carrots and Shitake mushrooms (take the hard stem off and then cut caps into strips). Tear oyster mushrooms by hand (just something I was taught to do when I was little) and separate enoki mushroom into little bunches.
In a small bowl, mix all sauce ingredients - guk ganjang, jin ganjang, rice wine, salt and sugar. Set aside.
Now it's assembly time! If you want to make it look pretty, lay out the ingredients like I did here. If you don't have time, just dump everything in the pot and add 1 1/2 cup kelp broth and 1/2 cup shitake mushroom water (from soaking shitake mushrooms).
Pour bulgogi hot pot sauce on top, close the lid and bring to boil on medium high heat.
Once it starts to boil, reduce heat to medium to medium low and simmer for 15-17 minutes until cabbage is soft and bulgogi is cooked.
Serve with rice and kimchi!
Calories: 165kcal | Carbohydrates: 21g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 464mg | Potassium: 334mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2705IU | Vitamin C: 9.2mg | Calcium: 34mg | Iron: 1.4mg