Beef Bulgogi Hot Pot (Bulgogi Jeongol)

When the weather turns cold, there is nothing better than enjoying this Beef Bulgogi Hot Pot. Packed with savory broth, tender beef, and fresh veggies, it’s a satisfying meal perfect for any occasion. Whether you’re hosting a dinner party or having a cozy weeknight dinner, this dish is sure to impress—and you’ll want to make it again and again.

BEEF BULGOGI HOT POT (2-3 servings)

Ingredients:

• 3-4 green onions
• 1/2 yellow onion
• 3 shiitake mushrooms
• 1 lb (450g) mung bean sprouts
• 1 lb (450g) thinly sliced beef (Beef for bulgogi, sukiyaki, or shabu shabu)

Sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp sugar
• 2 tbsp mirin
• 1 tbsp minced garlic
• 1 tbsp toasted sesame oil
• 1 tbsp pineapple or apple juice
• 1/2 tbsp Korean beef stock powder (dasida)
• 1 tbsp toasted sesame seeds
• Black pepper, to taste
• 5 tbsp water

Instructions:

1. Prepare the vegetables: Cut the green onions into long strips. Cut the onion and mushrooms into thin slices.

2. Make the sauce: Combine all the sauce ingredients in a small container and mix well.

3. In a shallow pot (or pan), put mung bean sprouts and make a little mountain. Cover it with beef all the way around. Add the chopped onion, mushrooms, and green onions all around the mountain. Optionally, garnish with some green onions.

4. To serve, place the pot on a portable burner. Pour the sauce all over the beef and bring it to a boil. Once the beef is cooked, it’s ready to eat. (If the beef is too big for you, you can cut it into bite-sized pieces with scissors.) Reduce the heat to low and enjoy it with a bowl of hot rice.

NOTE:

• For this recipe, we need thinly sliced beef. You can get this at Korean or Japanese grocery stores. If you can’t find it,  just get a chunk of meat and put it in the freezer for about 30 minutes. Then, slice it as thinly as you can. When it’s slightly firm, it will be much easier for you to slice.

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More Hot Pot Recipes You’ll Love:

• Mandu Jeongol (Korean Dumpling Hot Pot)
• Mille-Feuille Nabe (Japanese Napa Cabbage and Beef Hot Pot)

Korean Beef Bulgogi Hot Pot
(Bulgogi Jeongol)

Recipe by Aaron and Claire

Servings

3

servings

Ingredients

• 3-4 green onions

• 1/2 yellow onion

• 3 shiitake mushrooms

• 1 lb (450g) mung bean sprouts

• 1 lb (450g) thinly sliced beef (Beef for bulgogi, sukiyaki, or shabu shabu)

• Bulgogi Sauce:

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 2 tbsp sugar

• 2 tbsp mirin

• 1 tbsp minced garlic

• 1 tbsp toasted sesame oil

• 1 tbsp pineapple or apple juice

• 1/2 tbsp Korean beef stock powder (dasida)

• 1 tbsp toasted sesame seeds

• Black pepper, to taste

• 5 tbsp water

Directions

• Prepare the vegetables: Cut the green onions into long strips. Cut the onion and mushrooms into thin slices.
• Make the sauce: Combine all the sauce ingredients in a small container and mix well.
• In a shallow pot (or pan), put mung bean sprouts and make a little mountain. Cover it with beef all the way around. Add the chopped onion, mushrooms, and green onions all around the mountain. Optionally, garnish with some green onions.
• To serve, place the pot on a portable burner. Pour the sauce all over the beef and bring it to a boil. Once the beef is cooked, it’s ready to eat. (If the beef is too big for you, you can cut it into bite-sized pieces with scissors.) Reduce the heat to low and enjoy it with a bowl of hot rice.

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml  
• For this recipe, we need thinly sliced beef. You can get this at Korean or Japanese grocery stores. If you can’t find it,  just get a chunk of meat and put it in the freezer for about 30 minutes. Then, slice it as thinly as you can. When it’s slightly firm, it will be much easier for you to slice.