The beef bulgogi hot pot is called 'bulgogi jeongol' in Korea and is a beloved dish among Koreans of all ages. It is prepared by marinating thinly sliced beef and vegetables in a savory seasoning featuring soy sauce and fresh pear, resulting in meat that is exceptionally tender and infused with the rich flavors of the broth and vegetables. When you take a bite of the well-cooked bulgogi, it melts in your mouth just like cotton candy, offering a gentle and smooth taste that makes for a satisfying meal.
Bulgogi, a term that combines 'Bul (불, fire)' and 'Gogi (고기, meat),' is known as Korean BBQ and comes in three main varieties. In the southern regions of Korea, Eonyang-style bulgogi from Gyeongsang-do and Gwangyang-style bulgogi from Jeolla-do are prepared by marinating the meat and cooking it on a grill. On the other hand, Seoul-style bulgogi boils the meat instead of grilling it. This bulgogi hot pot recipe focuses on the Seoul-style bulgogi, which is boiled rather than grilled. This method produces less smoke, making it an ideal dish to cook indoors easily.
Koreans often shorthand it to 'beef bulgogi' for convenience when discussing beef bulgogi hot pot. The cuts of meat typically used for bulgogi include sirloin, brisket, chuck, and round. When buying beef for cooking, it's recommended to use thin slices, about 1.8mm to 2.5mm thick. Using thinly sliced beef allows for quicker marinade absorption, leading to a more tender texture, and also helps reduce cooking time.
In Korea, there's a tradition called 'jipdeuli (집들이, housewarming),' where friends and acquaintances are invited over for a meal after getting married or moving to a new place. Beef bulgogi hot pot, galbi (갈비, Korean BBQ ribs), and japchae (잡채, stir-fried glass noodles) are popular dishes often served at these gatherings. While beef bulgogi hot pot and galbi use meat as their main ingredients, they differ in recipe and texture. Both dishes share a tender texture and a sweet and savory marinade. However, galbi is characterized by its thick cuts of meat that offer a juicy and robust flavor with each bite, while bulgogi is known for its thin slices that provide a moist and soft texture, highlighting a distinct difference in mouthfeel between the two.
The beef bulgogi hot pot, almost universally liked for its delicious taste, offers a quick and convenient meal option. This makes it an excellent choice for group dining situations. As a result, it's a popular lunch option among Korean office workers and a favored dish for dinner after work, often enjoyed with soju as a tasty accompaniment to drinks. If you order beef bulgogi hot pot at a Korean restaurant, the best way to enjoy it involves using tongs to transfer the bubbling bulgogi from the pot to your apjeopsi (앞접시, personal plate). You can savor it with rice or wrap it in the accompanying lettuce with kimchi for the perfect pairing.
In Korean restaurants that serve beef bulgogi hot pot, a unique convex-shaped pan is typically used, but don't worry if you don't have one. Your home's deep skillet or saute pan will work fine to create a delicious dish. Once you try this bulgogi hot pot recipe, you'll see how easy and tasty it is, and you won't need to travel to a distant restaurant for your bulgogi fix. Now, you can enjoy this Seoul-style bulgogi at home with your family or friends, bringing the flavors of Korea right to your table. This irresistible Korean Beef Bulgogi Hot Pot is a fantastic choice for everyone. All it takes is one taste; let’s get going!
Beef Bulgogi Hot Pot Ingredients
1. Main Ingredient
① Beef: 2~3 servings (approx. 600g / 22 oz / 1.3 lbs)
* The preferred cuts of meat for bulgogi are sirloin, brisket, chuck, or round. It’s best to use meat thinly sliced, about 1.8-2.5mm (less than 1/10 of an inch) thick.
2. Vegetables
① Pear or Apple: 1/2 piece (approx. 150g / 5.3 oz)
② Green onion: 1 large green onion (approx. 130g / 4.6 oz)
③ Onion: 1/2 piece (approx. 150g / 5.3 oz)
② Green onion: 1 large green onion (approx. 130g / 4.6 oz)
③ Onion: 1/2 piece (approx. 150g / 5.3 oz)
④ Carrot: 1/3 piece (approx. 60g / 2.2 oz)
⑤ Enoki mushrooms: 1 package (approx. 140g / 5 oz)
* Can be substituted with 2 shiitake mushrooms
⑥ Dasima (다시마, kelp): 8g (0.3 oz)
* While using kelp for flavoring is best, you can omit it if you have none.
* Can be substituted with 2 shiitake mushrooms
⑥ Dasima (다시마, kelp): 8g (0.3 oz)
* While using kelp for flavoring is best, you can omit it if you have none.
3. Seasonings
① Thick soy sauce: 5 tbsp
② Sesame oil: 3 tbsp
③ Minced garlic: 2 tbsp
④ Cooking wine (or vinegar): 3 tbsp
⑤ Sugar: 1 tbsp
* The above ingredients (①~⑤) are necessary to create bulgogi’s iconic flavor and should not be left out.
⑥ Myeolchi aekjeot (멸치 액젓, anchovy fish sauce): 2 tbsp
* Can be substituted with 1 tbsp of soy sauce.
⑦ Mulyeot (물엿, starch syrup): 2 tbsp
* Can be substituted with 1 tbsp of sugar.
⑧ Ground pepper: 1/2 tbsp
⑨ Sesame seeds: 1/2 tbsp
* While it’s ideal to have ingredients ⑥~⑨ as is, they can be left out if necessary.
Before Cooking Beef Bulgogi Hot Pot
1. Pat the beef dry with a paper towel to remove any excess moisture.
* This helps reduce any unpleasant flavors from your final dish. Bulgogi is all about the beef, so this step is important in creating a simple, savory final result.
2. Cut your meat into three equal-sized parts, placing it in a mixing bowl to separate the layers.
3. Peel the pear, cut it into 4 pieces, and then puree it in a blender. Pour the puree over the beef, and add 2 tbsp of anchovy fish sauce, 3 tbsp of vinegar, 2 tbsp of minced garlic, 1 tbsp of sugar, and 2 tbsp of starch syrup. Mix well to ensure the meat is evenly coated, then allow it to marinate for 30 minutes.
* If you don't have a pear or apple, you can use one can (238ml) of Korean Crushed Pear Juice, also known as an Idh beverage.
* Prepping vegetables during the 20-30 minute marinating time will make it pass quickly.
4. Soak 8g (about 0.28 oz) of dasima in 300ml water for 20 to 30 minutes.
* While you can use plain water when making bulgogi, using water flavored with dasima helps add an extra dimension of flavor to the final dish.
Beef Bulgogi Hot Pot Vegetable Prep
1. Cut the green onions into 4cm (approx. 1.5 inches) lengths and then cut each piece in half lengthwise.
* Green onions used in Korean soup dishes enhance the broth's depth of flavor and add a savory taste.
* Green onions used in Korean soup dishes enhance the broth's depth of flavor and add a savory taste.
2. Slice half an onion into slices about 0.5cm (roughly 0.2 inches) thick.
3. Julienne 1/3 of a carrot (about 2.2 oz / 63g).
* Using carrots, rich in fat-soluble nutrients, in meat dishes can increase the absorption rate of antioxidants in the body, benefiting health.
4. Remove the bottom of your enoki mushrooms and wash them under water.
* Using carrots, rich in fat-soluble nutrients, in meat dishes can increase the absorption rate of antioxidants in the body, benefiting health.
4. Remove the bottom of your enoki mushrooms and wash them under water.
* You can substitute 2 shiitake mushrooms for enoki mushrooms. Too many mushrooms can make the dish taste bland and reduce the overall flavor balance.
Let's Start Cooking Beef Bulgogi Hot Pot
1. Mix 5 tbsp of soy sauce and 3 tbsp of sesame oil into the beef marinated 30 minutes ago, ensuring it's well combined.
2. Spread the meat in a wide layer on a heated pan and add the prepared green onions, onions, mushrooms, and carrots.
* Using a heated pan helps to retain the meat's juices, resulting in a more flavorful bulgogi.
3. Add the vegetables to the pan and cook over medium heat for about 2 minutes without covering until the beef lightens in color. Then, add pepper and water steeped with dasima to the pan and lightly mix the vegetables and meat once or twice.
4. Continue to cook the mixed meat and vegetables over medium heat for about 7 to 8 minutes.
* After simmering for about 7 minutes on medium heat, you'll notice the broth has slightly reduced; this is when the bulgogi is most deliciously cooked. At this point, you can turn off the heat.
5. Plate the finished bulgogi and sprinkle it with 1/3 tbsp of sesame seeds.
* Jal meokgesseumnida. - A Korean greeting used before eating a meal, somewhat similar to 'bon appétit!'
The Best Way to Eat Beef Bulgogi Hot Pot
1. Wrapped in lettuce with other side dishes
𑛀 Try bulgogi wrapped in lettuce with white rice, sliced garlic, and ssamjang. The harmony of the flavors and textures will leave you looking for more kkaennip (깻잎, perilla leaves), which can also be used for more health benefits and a sharper flavor.
2. White rice
𑛀 Bulgogi is delicious on its own, but the experience is elevated to another level when fresh white rice absorbs the juices of the bulgogi. When your bowl is only half full of rice, mixing in a few spoonfuls of the remaining bulgogi broth enhances the enjoyment of the remaining rice.
3. Savory bread
𑛀 If you have hamburger buns or another type of non-sweetened bread in your pantry, bulgogi also makes for a great sandwich! The sauces on the bulgogi absorb into the bread, ensuring that each bite is savory and not too dry. Here’s a tip: If you sandwich lettuce between the bulgogi and the bread, it’s easier to eat without the juicy bulgogi sauce getting all over your hands.
Extra Tips for Beef Bulgogi Hot Pot
1. If you don't have a pear, half an apple (about 150g) can be used instead. While some may use kiwi or pineapple, these fruits are not recommended as they can overly tenderize the meat.
2. Instead of pear or apple, you can use one can (238ml) of a canned beverage called IdH drink, labeled Korean Crushed Pear Juice. Actually, this drink is commonly used in cooking in Korean households.
3. Using honey as a sweetener in bulgogi is not recommended because the strong flavor of honey can overpower the natural taste of the bulgogi.
4. Consuming marinated beef bulgogi within 3 days when stored in the refrigerator is recommended.
5. If you like glass noodles, you can soak them in water beforehand, just like you would with dasima, and then add them to the broth to cook and enjoy together.
Korean Pronunciation by Natives
‑ It's a Korean dish where beef or pork marinated in soy sauce, pear, and garlic is grilled directly over a fire or cooked in a pan with various vegetables and sauces. |
|---|
‑ When you order hot pot in a restaurant, you're served uncooked ingredients, and you cook them yourself at the table by adding them to a flavorful broth. The most famous hot pot dish is beef bulgogi hot pot, but there are also other popular variations like mushroom hot pot, which uses a variety of mushrooms, dumpling hot pot with dumplings and dumpling fillings in a rich broth, and spicy rib hot pot, also known as water ribs. |
‑ This is a personal plate used for serving oneself from a shared dish to make it easier to eat hot food by cooling it off on a separate plate, or when dividing a dish among several people, each person serves themselves on their own plate. |
‑ Its high water content offers a refreshing, sweet juice and a rich, crunchy texture. Pears can be peeled and eaten as is, but they're also used in various Korean dishes to tenderize meat and add a sweet, savory flavor. Enjoying raw beef, a popular drink accompaniment becomes even more delicious with thinly sliced pears served on the side. |
‑ Following spicy flavors, another taste that Koreans love is the harmoniously blended sweet and salty flavor known as danjjan danjjan. This term describes a balance where neither sweetness nor saltiness overpowers the other, creating a well-integrated taste. It's a positive expression used to denote delicious food. |
‑ In Korean, the term for fruits like apples, grapes, oranges, bananas, pears, and peaches, which grow on trees or vines, carries the same meaning as the English word 'fruit.' |
‑ This dining utensil, used in many Asian countries including Korea, often accompanies a spoon. It is typically made from finely crafted wood or metal. |
‑ It's made by mixing thinly sliced green onions with chili powder, soy sauce, vinegar, fish sauce, or other ingredients. It's incredibly delicious when eaten with Korean barbecue or other grilled meats, enhancing the flavor of the meat. |
‑ Koreans traditionally prefer rice as their staple food over bread, but recently, the variety and flavor of bread in Korea have greatly diversified, increasing bread consumption. In fact, for popular bakeries, there are instances where you have to wait in line for a long time before you can make a purchase. |
‑ Apples, being alkaline, are packed with nutrients that are good for the body. They can be enjoyed as is or used to make juice, vinegar, or jam. Like pears, they are also commonly used in Korean cuisine. |
Beef Bulgogi Hot Pot Recipe Summary
| Basic content | |
|---|---|
| Cuisine type | 𑛀 Side dish |
| Total time | 𑛀 Approximately 30 minutes (Prep time: 20 mins, cook time: 10 mins) |
| Servings | 𑛀 2 to 3 servings |
| Ingredients | |
| Main Ingredient | 𑛀 Beef: 600g / 22oz / 1.3lbs |
| Vegetables | 𑛀 Pear or Apple: 1/2 piece (approx. 150g / 5.3 oz) 𑛀 Green onion: 1 large green onion (approx. 130g / 4.6 oz) 𑛀 Onion: 1/2 piece (approx. 150g / 5.3 oz) 𑛀 Carrot: 1/3 piece (approx. 60g / 2.2 oz) 𑛀 Enoki mushrooms: 1 package (approx. 140g / 5 oz) * Can be substituted with 2 shiitake mushrooms 𑛀 Dasima (kelp): 8g (0.3 oz) * Use dasima for flavor if available; otherwise, skip it. |
| Seasonings | 𑛀 Thick soy sauce: 5 tbsp * 𑛀 Sesame oil: 3 tbsp * 𑛀 Minced garlic: 2 tbsp * 𑛀 Cooking wine (or vinegar): 3 tbsp * 𑛀 Sugar: 1 tbsp * * Required ingredients 𑛀 Anchovy fish sauce: 2 tbsp (substitute - 1 tbsp more soy sauce) 𑛀 Ground pepper: 1/2 tbsp 𑛀 Starch syrup: 2 tbsp (substitute - 1 tbsp more sugar) 𑛀 Sesame seeds: 1/2 tbsp * * Best for flavor, but not necessary |
| Simple Instructions | |
|---|---|
| ① | Pat the meat dry, then cut 600g (22oz) of beef into three equal parts. Use a blender to puree half a pear and add it to the meat along with 2 tbsp of anchovy fish sauce, 3 tbsp of cooking wine, 2 tbsp of minced garlic, 1 tbsp of sugar, and 2 tbsp of starch syrup. Marinate for 20 to 30 minutes. |
| ② | Soak about 7g (0.25oz) of dasima in 300ml water for 20 to 30 minutes. |
| ③ | Slice half an onion into 0.5cm (about 0.2 inches) thick slices, julienne the carrot, and cut the green onions into 4cm (about 1.5 inches) lengths, then halve them. Trim the ends off the enoki mushrooms, rinse them under running water, and separate them into individual strands. |
| ④ | Thirty minutes before cooking, add 5 tbsp of thick soy sauce and 3 tbsp of sesame oil to the marinated meat and mix well. |
| ⑤ | Spread your meat across a pre-heated pan on medium heat. Add all your prepped vegetables on top and cook uncovered for 2 minutes. |
| ⑥ | Once the meat comes to a boil, add pepper and dasima-infused water, then mix the vegetables and meat evenly before continuing to simmer over medium heat for 7 to 8 minutes more. |
| ⑦ | After 7 to 8 minutes, turn off the heat, serve a suitable amount on a plate, and sprinkle with sesame seeds to finish. |
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