Bulgogi Mushroom Hot Pot

Name: Bulgogi Mushroom Hot Pot
Total time: 30 min
Cuisine: Korean
Ingredients: Beef for bulgogi 200g; Beef bone broth 5 cups; Oyster mushrooms 80g; Shimeji mushrooms 80g; Pine mushrooms 2 pieces; Fresh shiitake mushrooms 3 pieces; Onion 1 piece; Green onion 1 stalk; Carrot Appropriate amount; Burdock Appropriate amount; Red chili pepper Appropriate amount; Glass noodles Appropriate amount; Water dumplings A little; Soy sauce 2 tbsp; Minced garlic 1 tbsp; Raw sugar 1/2 tbsp; Rice wine 1 tbsp; Salted sesame seeds 1 tsp; Pepper A little; Sesame oil 1 tsp; Napa cabbage Appropriate amount; Salt A little

A bulgogi mushroom hot pot recipe that you can enjoy warmly with various mushrooms and bulgogi.

KoreanSoup & Stew

⏱️ 30 min total📝 21 steps

🍳 Start Cooking

What You'll Need

Beef for bulgogi200g

Beef bone broth5 cups

Oyster mushrooms80g

Shimeji mushrooms80g

Pine mushrooms2 pieces

Fresh shiitake mushrooms3 pieces

Onion1 piece

Green onion1 stalk

CarrotAppropriate amount

BurdockAppropriate amount

Red chili pepperAppropriate amount

Glass noodlesAppropriate amount

Water dumplingsA little

Soy sauce2 tbsp

Minced garlic1 tbsp

Raw sugar1/2 tbsp

Rice wine1 tbsp

Salted sesame seeds1 tsp

PepperA little

Sesame oil1 tsp

Napa cabbageAppropriate amount

SaltA little

Instructions

Remove blood from the beef for bulgogi using a paper towel.

Cut the blood-removed beef into bite-sized pieces.

In a bowl, mix soy sauce, minced garlic, raw sugar, rice wine, salted sesame seeds, pepper, and sesame oil to make the sauce.

Add the sauce to the prepared beef and mix well by hand.

Remove the stems of the fresh shiitake mushrooms, cut a pattern on the top, wash, and prepare.

Remove dirt and impurities from the pine mushrooms, trim the stems, and slice thinly.

Remove the stems of the oyster mushrooms and tear them along the grain.

Remove the stems of the shimeji mushrooms and tear them.

Cut the napa cabbage into bite-sized pieces.

Slice the onion.

Slice the carrot thinly.

Slice the green onion diagonally or into large pieces.

Slice the lotus root thinly.

Slice the red chili pepper diagonally.

Soak the glass noodles in warm water for about 30 minutes.

⏱️ 30m 0s

Place the glass noodles and napa cabbage at the bottom of the hot pot.

Arrange the prepared mushrooms and vegetables nicely on top of the noodles and cabbage.

Place the marinated beef and water dumplings in the center of the vegetables and mushrooms.

Pour in the beef bone broth.

Place the hot pot on the stove and bring to a boil.

Once it starts boiling, taste and adjust the seasoning with salt and pepper if necessary, then finish cooking.