Bulgogi Hot Pot: A Hearty Korean Feast

Bulgogi Jeongol, or Korean Beef Hot Pot, is a delicious and hearty dish perfect for sharing with family and friends. This dish typically consists of marinated bulgogi beef, a variety of vegetables, and glass noodles in a savoury and slightly sweet broth. It is usually served during the colder months and is a comforting and soul-warming meal.

Preparing Bulgogi Hot Pot is quite simple. First, marinate thinly sliced beef in a mixture of garlic, soy sauce, fish sauce, sugar, red wine, and black pepper. Arrange a variety of fresh vegetables, such as napa cabbage, spinach, bok choy, and mushrooms, along with the bulgogi in a shallow pot. Add some broth or water and cook until the beef is cooked through and the vegetables are tender.

The beauty of this dish lies in its customisation. You can add tofu, onion, glass noodles, or even konnyaku noodles if you're looking for a low-calorie option. It's best served in a portable burner at the table, allowing everyone to pick their favourite ingredients from the hot pot.

Choosing your beef cut

Choosing the right cut of beef is crucial to making delicious bulgogi hot pot. While you can use any cut of beef, certain cuts are more suitable than others. Here are some tips to help you select the perfect beef cut for your bulgogi hot pot:

• Ribeye: This is a popular choice for bulgogi as it has a good amount of marbling, making it ideal for grilling or pan-frying. It is also known for its flavourful and juicy texture. However, ribeye can be a bit pricier compared to other cuts.
• Top Sirloin: Top sirloin is another commonly used cut for bulgogi. It is a tender prime beef cut that works well in this dish.
• Chuck Roast: If you're looking for a more affordable option, chuck roast is a great choice. Just make sure to slice it thinly and against the grain. Freezing the meat slightly before slicing can make the process easier.
• Skirt Steak: Skirt steak is a good alternative if you're looking for a cheaper cut of beef. It has a similar texture to ribeye but is usually more affordable.
• Other Cuts: You can also use other cuts such as flank steak, sirloin, or even ground beef. Just remember that tougher cuts may require longer marination and slower cooking to tenderise the meat.

Preparing the broth

Firstly, gather your ingredients. While you can use any type of broth, including beef broth, anchovy broth, or even just water, the key ingredients for a flavourful broth are soup soy sauce, dried anchovies, dried sea kelp (dashima), dried jujube (daechu), and whole peppercorns. Soup soy sauce is essential as it adds a strong umami flavour without discolouring the broth.

Next, make the broth by simmering the dried anchovies, dried sea kelp, and dried jujube in a pot of water over low heat for about 10 minutes. You can also add other ingredients to enhance the flavour, such as a large piece of kelp, dried kelp dashima, Korean radish, and onion. After simmering, remove the sea kelp and dried jujube, and discard them. Season the broth with soup soy sauce and, if desired, a little fish sauce to taste.

Now you have a delicious broth ready to be used in your bulgogi hot pot! Remember to adjust the seasoning according to your preference, and feel free to add more ingredients to customise your broth.

Marination

Bulgogi hot pot is a Korean dish that is typically cooked and served in a wide, shallow pot. It is made with marinated bulgogi beef, vegetables, and glass noodles in a savoury and slightly sweet broth.

To make the marinade, combine garlic, soy sauce, fish sauce, sugar, red wine, and black pepper in a medium-sized mixing bowl. Stir well until the sugar has completely dissolved.

For the bulgogi, use thinly sliced beef, preferably ribeye. You can ask your local butcher to slice the meat for you, or you can use skirt steak and thinly slice it yourself.

Once you have prepared the marinade, bring the sliced beef and pour half of the sauce over it. Mix well and set it aside to marinate. You can marinate the beef overnight, but it is not necessary. Letting it marinate while you prepare the vegetables and other ingredients will be enough time.

If you are short on time, you can also use a store-bought jarred bulgogi marinade.

Arranging ingredients in the pot

When arranging the ingredients in the pot, it is recommended to use a wide and shallow pot or pan. You can cook the ingredients in two batches if they don't all fit in the pot at once.

First, spread sliced onion on the bottom of the pot. Then, arrange the rest of the vegetables, tofu, and noodles (if using) in the pot, leaving space in the centre. Place the bulgogi in the centre and pour the sauce around it, but not on top. Pour water or broth from the side of the pot and sprinkle sesame seeds on top to garnish.

If you are using noodles, it is important to soak them in warm water beforehand to soften them. You can also add more ingredients as you cook or take some out to eat if you are cooking at the table.

Cooking and serving

The key to a delicious bulgogi hot pot is in the preparation and arrangement of the ingredients. Here is a step-by-step guide to cooking and serving this mouth-watering Korean dish:

Step 1: Prepare the Bulgogi Meat

The bulgogi meat, typically thinly sliced beef, should be marinated in a delicious sauce. To make the bulgogi sauce, combine chopped garlic, soy sauce, fish sauce, sugar, red wine, and black pepper in a medium-sized mixing bowl. Stir well until the sugar has completely dissolved. Place the thinly sliced beef in a bowl and pour half of the sauce over it. Mix well and set it aside to marinate. You can marinate the beef overnight, but it is not necessary. If you are short on time, let the beef marinate while you prepare the vegetables and other ingredients.

Step 2: Prepare the Vegetables and Noodles

Wash and cut a variety of fresh vegetables into bite-sized pieces. Common vegetables used in bulgogi hot pot include napa cabbage, spinach, bok choy, watercress, Swiss chard, and mushrooms (shiitake, oyster, and enoki). You can also add tofu, onion, leek, or green onion to the mix. For a special touch, soak the onion slices in cold water for a few minutes to crisp them up.

In addition to the vegetables, you will need to prepare the noodles. Bulgogi hot pot typically uses glass noodles or sweet potato starch noodles (dangmyeon). Soak the noodles in warm water for about 15 to 30 minutes to soften them.

Step 3: Assemble the Hot Pot

Now it's time to assemble all the ingredients in a large, shallow pot. Traditionally, the bulgogi hot pot is cooked and served at the table, so choose a pot that is both functional and aesthetically pleasing. Arrange the vegetables and noodles in the pot, leaving space in the center. Place the marinated bulgogi meat in the center and pour the remaining sauce around it, but not directly on top. You can also add water or broth to the pot at this point.

Step 4: Cook and Serve

Cover the pot with a lid and place it on a portable burner on the dining table. Bring the hot pot to a boil over high heat. Once it starts boiling, move the bulgogi meat around to ensure even cooking. Keep boiling for about 5 minutes or until the meat is fully cooked and the vegetables are tender.

Serve the bulgogi hot pot directly from the table, allowing your guests to ladle their favorite ingredients into their bowls. For an extra flavor boost, you can also provide a simple dipping sauce made by combining soy sauce, vinegar, sugar, and Korean mustard. Don't forget to serve the hot pot with steamed rice and kimchi on the side!

Frequently asked questions