Bulgogi Jeongol (Beef Hot Pot)

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Chrisse en place

Ingredients

Bulgogi Marinade

  • 1/3
    cup mirin
  • 1
    teaspoon ginger
    peeled, julienned
  • 1
    tablespoon garlic
    peeled, crushed
  • 1/2
    teaspoon ground black pepper
  • 1/3
    cup coconut sugar
  • 1
    tablespoon toasted sesame oil
  • 1
    tablespoon honey

Dried Anchovy & Dashima Broth

  • 1
    pack dried anchovy and dashima
    or 2 large dried anchovies and 1 (3-inch square) dried dashima
  • 3
    cups water
  • 2/3
    pound top round beef
    thinly sliced
  • 1/8
    teaspoon toasted sesame seeds
    optional
  • 1/4
    yellow onion
    peeled, chopped
  • 2
    Bosc pears
    peeled, chopped
  • 1/3
    cup dark soy sauce
  • 50
    grams sweet potato starch noodles
  • 3
    green onions
    2" pieces
  • 1/2
    zucchini
    julienned
  • 1/2
    long hot red pepper
    thinly sliced
  • 1
    cup Napa cabbage
    3" pieces
  • 1/2
    yellow onion
    thinly sliced
  • 1/4
    cup enoki mushrooms
    optional
  • 1
    carrot
    1" pieces
  • 4
    shiitake mushrooms
    thinly sliced
  • 1/4
    (14-ounce block) firm tofu
    drained, patted dry, and sliced

Instructions

1
Purée the 2 Bosc pears (peeled, chopped) and 1/4 yellow onion (peeled, chopped) in a blender with 1/3 cup dark soy sauce.
2
Mix the purée with 1 teaspoon ginger (peeled, julienned), 1 tablespoon garlic (peeled, crushed), 1/3 cup mirin, 1/3 cup coconut sugar, 1/2 teaspoon ground black pepper, 1 tablespoon toasted sesame oil, and 1 tablespoon honey. This is the bulgogi marinade
3
Mix 2/3 pound top round beef (thinly sliced) into the marinade, and refrigerate for at least 4 hours (preferably overnight). This is the bulgogi. (You could also marinate up to 1 pound of thinly sliced beef and reserve any extra bulgogi to sear separately
4
Soak 50 grams sweet potato starch noodles in hot water for 20 minutes. Drain the water and set the noodles aside.(You can complete some of the following steps while they are soaking.)
5
Add 3 cups water to a small saucepan and 1 pack dried anchovy and dashima (or 2 large dried anchovies and 1 (3-inch square) dried dashima). Bring it to a boil and let it simmer covered over medium-low heat for about 15 munutes. Discard the dried anchovy a
6
Prepare the 1/2 yellow onion (thinly sliced), 4 shiitake mushrooms (thinly sliced), 1/2 zucchini (julienned), 3 green onions (2" pieces), 1 carrot (1" pieces), 1/2 long hot red pepper (thinly sliced), 1 cup Napa cabbage (3" pieces), 1/4 cup enoki mushroo
7
Place the napa cabbage, carrots, shiitake, zucchini, tofu, and optional enoki along the inner wall of a small pot. Add the onion, noodles, and bulgogi in the center. Top with the long hot red peppers and 1/8 teaspoon toasted sesame seeds (optional).
8
Add 1/4 cup of the reserved bulgogi marinade. Carefully pour in the 2 cups of dried anchovy and dashima broth and bring it to a simmer covered over medium heat. Let it simmer over medium-low for about 5 minutes or until the vegetables and meat are cooked
9
Ladle into bowls and serve immediately with some freshly steamed rice.
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Purée the 2 Bosc pears (peeled, chopped) and 1/4 yellow onion (peeled, chopped) in a blender with 1/3 cup dark soy sauce.