Bulgogi Jeongol is a Korean hot pot dish consisting of deliciously marinated bulgogi, soup stock, glass noodles, and various vegetables.
A Hearty, savory, and delicious hot pot packed with nutrition and flavor!
Particularly, my version is loaded with healthy tasting mushrooms such as enoki mushrooms, shiitake mushrooms, and oyster mushrooms, so it will be a great dish for a mushroom lover too.
Another delight of this beef stew is, of course, the glass noodles. I can’t explain it but it’s so fun to slurp!
This Korean beef stew is a hearty and comforting soup and also a perfect dish to share around the table with your family and friends. Enjoy!
And Don’t Forget # Lifes is delicious, so let’s Taste it.!!!!!
- Ingredient For the Sauce
- 10 to 12 cloves garlic, finely chopped
- 6 tbsp soy sauce
- 3 tbsp fish sauce
- 5 tbsp sugar or stevia
- 4 tbsp cooking wine (any kinds will do!)
- 1/4 tsp black pepper
- Ingredients For the Meat & Veggies
- 1 lb thinly sliced beef ribeye or skirt steak
- 14 oz konnyaku (konjac) noodles (or you can use vermicelli noodles)
- 1/2 large onion, sliced
- 1 bundle of green onions, cut into 2-inch long pieces
- 1 block soft or medium-soft tofu, sliced into 1/2-inch thick
- 1 lb mushrooms (You can use any mushrooms), sliced or/and cut into bite sizes if needed
- handful crown daisy (You can also use napa cabbage, bok choy, kale, spinach or/and swiss chard)
- 3 cups water
- sesame seeds
- Combine all ingredients for the sauce in a medium-size mixing bowl and stir well until sugar has completely dissolved.
- Bring thinly sliced beef and pour half of the sauce. Mix well and set aside to marinate the beef. You could marinate overnight but it’s not necessary. Let it marinate while you’re preparing the veggies and other ingredients will be enough time!
- Drain konnyaku noodles and rinse under hot water for 1 to 2 minutes then drain.
- Spread sliced onion on the bottom of the shallow large pot. Arrange the rest of the vegetables, tofu, and konnyaku noodles in the pot and leave the center.
- Place the bulgogi in the center and pour the rest of the sauce around, but not on top of the bulgogi. Pour water from the side of the pot and sprinkle some sesame seeds right on top to garnish. Cover with a lid. We usually serve this jeongol (hot pot) to the dinner table and eat it while it’s cooking. So if you have a portable gas stove, please do so! It’s so much more fun!
- Bring it to a boil over high heat and when it starts boiling, start moving around the bulgogi in the middle so the beef will cook evenly. Keep boiling for 5 minutes or until bulgogi is fully cooked and vegetables are softened. It’s ready to eat! Enjoy!
A Hearty, savory and delicious hot pot packed with nutrition and flavor! I enjoy this dish at least twice a month. The key is to have all the ingredients cut and sliced thinly so they cook fast in the boiling broth. The best part about this dish is that you can add any of your favorite vegetables and substitute beef with seafood such as shrimp, salmon, and calamari. At times, I tend to mix them all! Why not?