Bulgogi Jungol (Korean Beef Hot Pot)
This warm bulgogi jungol is a Korean beef hot pot prepared with noodles and a variety of vegetables in a savory and slightly sweet broth.
Bulgogi
If you like bulgogi, a thinly sliced beef Korean BBQ dish, you will enjoy this recipe. Bulgogi Jungol (jungeol, jeongol, 불고기 전골) is a Korean hot pot prepared with bulgogi and a variety of vegetables a simmering, dashima-based broth. If you have some frozen bulgogi and marinade in your freezer, this meal is quick to make on a whim.
Vegetables and Noodles in Bulgogi Jungol
This hot pot is made with plenty of vegetables. Onions, green onions, carrots, shiitake mushrooms, napa cabbage, and tofu are popular additions. I also recommend adding some enoki mushrooms and bok choy.
For some kick of spice, you could add some thinly sliced long hot red pepper.
Noodles or rice
Sweet potato starch or Korean glass noodles (dangmyeon, 당면) are delicious in this hot pot. You might recognize these slippery and chewy noodles from another popular Korean dish called japchae.
The noodles are soaked in some hot water for about 10 minutes before adding to the hot pot.
You can pour some of the rich, flavorful broth over a bowl of freshly steamed rice.
I would say that rice should always be served with this dish, and that adding noodles is highly recommended.
Hot Pot For Sharing
The recipe is a good size for 2-3 people, but you can adjust the portions for this recipe and share this delicious stew at potlucks or larger gatherings with friends and family.
I use a special Korean earthenware bowl (ttukbaegi, 뚝배기) for this recipe. For larger portions, you may have to use a wide, shallow pot (jungol naembi, 전골냄비).
You could prepare this dish over the kitchen stove or over a butane stove right at your dining table.
Warm, steamy bowls of this dish are perfect to have on chilly, rainy days.
Hope you enjoy!
Other hot pot recipes:
Mise En Place
If you make this Bulgogi Jungol I would love to hear your thoughts. Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
Bulgogi Jungol (Korean Beef Hot Pot)
Ingredients
- ¾ lb bulgogi
- ¼ cup bulgogi marinade
- 2 cups dried anchovy and dashima broth (see notes)
- ⅓ cup shiitake mushrooms, cut thinly (about 3 mushrooms)
- ½ cup zucchini, cut thinly (about ½ zucchini)
- ½ cup yellow onion, cut thinly (about ½ onion)
- ½ cup green onion, cut into 2" pieces (about 3 green onions)
- 1 cups napa cabbage, cut into 3" pieces
- ½ cup carrot, cut into 1" pieces (about 1 large carrot)
- 4 oz extra firm tofu, thinly sliced into ⅓" pieces
- ¼ cup enoki mushrooms (optional)
- ½ long hot red pepper, thinly sliced
- ⅛ tsp toasted sesame seeds (optional)
- 50 g sweet potato starch noodles
Instructions
- Place the onions along the bottom of the pot (large sauce pot or large Korean earthenware bowl).
- Soak the sweet potato starch noodles in hot water for about 20 minutes. Drain the water and set the noodles aside. (You can complete some of the following steps while the noodles are soaking)
- Place the vegetables along the inner wall of a small pot. Add the onion, noodles, and bulgogi in the center. Top with the long hot red peppers and toasted sesame seeds
- Add the bulgogi marinade and carefully pour in the dried anchovy and dashima broth.
- Bring it to a boil covered over medium heat.
- Let it simmer uncovered over medium-low heat until the beef and vegetables are cooked through (about 5 minutes).
- Ladle into bowls and serve immediately with some freshly steamed rice.