Name: Bulgogi Jeongol Beef Hot Pot
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Thinly sliced beef ribeye; 3 tbsp Soy sauce; 1.5 tbsp Honey or brown sugar; 1 tbsp Sesame oil; 1 tbsp Minced garlic; 4 leaves Napa cabbage leaves, chopped; 4 pieces Shiitake mushrooms, sliced; 1 bunch Enoki mushrooms; 0.5 block Firm tofu, sliced; 2 oz Sweet potato starch noodles (dangmyeon); 3 cups Beef or kelp broth; 0.5 onion Yellow onion, sliced

"This Bulgogi Jeongol is the ultimate communal comfort food, featuring thinly sliced ribeye marinated in a sweet-and-savory sauce, simmered with fresh vegetables and glass noodles. It's a visually stunning, one-pot masterpiece that's perfect for chilly nights and gathering around the table."

1 Ingredients

Qty	Item
1 lb 450 g	Thinly sliced beef ribeye
3 tbsp 45 ml	Soy sauce
1.5 tbsp 22 g	Honey or brown sugar
1 tbsp 15 ml	Sesame oil
1 tbsp 15 g	Minced garlic
4 leaves 200 g	Napa cabbage leaves, chopped
4 pieces 100 g	Shiitake mushrooms, sliced
1 bunch 150 g	Enoki mushrooms
0.5 block 200 g	Firm tofu, sliced
2 oz 50 g	Sweet potato starch noodles (dangmyeon)
3 cups 720 ml	Beef or kelp broth
0.5 onion 100 g	Yellow onion, sliced

2 Instructions

Combine the sliced beef with soy sauce, honey, sesame oil, minced garlic, and a pinch of black pepper in a bowl. Marinate for at least 30 minutes.

Soak the dried sweet potato starch noodles in warm water for 20-30 minutes until softened, then drain.

Prepare the vegetables by slicing the onion, cabbage, and mushrooms. Arrange them neatly around the edges of a wide, shallow pot (jeongol pan), keeping a space in the center.

Place the soaked glass noodles and the marinated beef into the center of the pot.

Pour the broth carefully into the pot so as not to disturb the arrangement of the ingredients.

Place the pot on a stove or portable burner. Bring to a boil over medium-high heat.

Once boiling, skim off any surface foam. Simmer for 10-15 minutes until the beef is cooked and the vegetables are tender.

Season with extra soy sauce or salt if needed. Serve immediately from the pot.

·
Freeze your beef for about 30 minutes before slicing to achieve paper-thin ribbons.
·
Presentation is key for Jeongol; arrange ingredients by color in a circular pattern for a professional look.
·
Don't overcook the glass noodles, as they will continue to absorb liquid and become mushy.
·
Add a splash of fish sauce to the broth for a deeper umami flavor.

? Frequently Asked Questions

Can I use a different cut of beef?

Yes, flank steak or top sirloin works well, but ribeye is preferred for its fat content and tenderness.

Is Bulgogi Jeongol spicy?

The traditional version is savory and sweet. If you want heat, you can add gochugaru (Korean chili flakes) or sliced fresh chili peppers.

What should I serve with this?

It is traditionally served with a bowl of steamed white rice and various side dishes (banchan) like kimchi.

Can I make this vegetarian?

Absolutely! Replace the beef with extra varieties of mushrooms or 'meatier' vegetables like king oyster mushrooms and use a kelp-based broth.

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