Bulgogi Hot Pot: Solve the soup and side dishes at once
Soft bulgogi with sweet soup Bulgogi is especially called old bulgogi or Seoul style bulgogi. I added more vegetables and broth to make bulgogi hot pot. You don't have to cook soup or stew separately. One bulgogi hot pot would be a bowl of rice, right?
3 serving
Within 60 minutes
재미마미
Ingredients
  • Beef
    500g
  • Broth
    8cup
  • Shiitake mushroom
    2ea
  • an oyster mushroom
    60g
  • Carrot
    1/4ea
  • leek
    1~2ea
  • water parsley
    50g
  • Cheongyang red pepper
    2ea
  • Cellophane noodles
    1~2handful
  • Korean style soy sauce
    2TS
  • Seasoned soy sauce
    2TS
  • a faraway party
    2TS
  • cooking wine
    1TS
  • ground pepper
    little
  • crushed garlic
    3ts
  • ginger extract
    1ts
  • onion
    1ea
  • Sea tangle
  • dried shrimp
  • dried pollack
  • leek
Cooking Steps
STEP 1/9
Soak the glass noodles in water about an hour in advance
STEP 2/9
The basic kelp broth is enough for the broth...
Add green onion roots, dried pollack hair, and dried shrimp
I made the broth.
STEP 3/9
Seasoning Bulgogi: Since it is to be eaten as a hot pot, the same ratio of soy sauce and brewed (taste) soy sauce was added (see Bulgogi seasoning)
STEP 4/9
Prepare vegetables for the hot pot: Vegetables are for the best in the refrigerator.
STEP 5/9
Stir-fry bulgogi first
STEP 6/9
Put the vegetables and glass noodles in it, except for perilla leaves and water parsley
STEP 7/9
Pour enough broth and boil it
STEP 8/9
When the glass noodles are almost cooked, add water parsley and perilla leaves
STEP 9/9
If it's winter, it would be nice to boil it on the table..There is no regret to eat after boiling it all.
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