Bulgogi Jeongol

불고기전골

(Bulgogi Hot Pot)

Bulgogi jeongol is a traditional stew made of bulgogi and vegetable base cooked in a hot pot. A low pot is used where all ingredients are nicely laid and boiled together to be shared by everyone on the table. It is perfect to eat during the cold days because it is usually served while boiling.

MAIN INGREDIENTs

• 4 cups broth (either anchovy or vegetable broth; see recipe in General Tips for Cooking, pages 12 and 13)
• 300 grams beef (bulgogi cut or tapa cut)
• 60 grams shiitake mushrooms
• 60 grams oyster mushrooms
• 1/2 pack enoki mushrooms
• 50 grams king mushrooms
• 200 grams napa cabbage
• 1/4 piece carrot
• 1 stalk leek
• 1/4 piece zucchini
• 50 grams water parsley
• 1 piece green chili
• 1 piece red chili

Seasonings for HotPot

• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• a little salt and black pepper

Seasonings for Beef

• 1 tablespoon finely chopped green onions
• 1/2 tablespoon minced garlic
• 1 tablespoon cooking wine
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 tablespoon sesame oil
• 1/6 teaspoon black pepper

HOW TO Prepare and cook

1. Prepare broth and mix with seasonings for hot pot.
2. Pat-dry beef with paper towel. Cut into bite-sized pieces, about 2 x 2 inches.
3. Mix seasonings for beef and season the beef with it. Let it stand for 30 minutes to an hour.
4. Clean all mushrooms.
5. Remove the stems of shiitake mushrooms and cut to make them thin.
6. Tear oyster mushrooms.
7. Wash vegetables and drain well.
8. Cut napa cabbage into 2-inch lengths.
9. Cut carrot into 2 x 1/2 x 1/8-inch rectangles.
10. Slice leek in half, lengthwise, then cut into 2-inch long pieces.
11. In a shallow hot pot, make a bed of napa cabbage, then arrange vegetables and mushrooms in a harmonious contrast of colors.
12. Place beef at the center of the hot pot.
13. Pour broth into the pot and heat it over medium-high heat until it boils.

Chef’s Notes

1. There are many different kinds of jeongol, depending on the main ingredient used.
2. A low pot is used where all the ingredients are nicely laid, then boiled together and shared by everyone on the table.
3. Watercress and kangkong are also nice to use for jeongol.
4. Mushrooms go well with beef because they give off the umami flavor.

 

CHEF REGGIE’S TIPS

SUBSTITUTES

• Mix the vegetables up for variety—brussels sprouts, French beans, baby corn, sitsaro, asparagus, and broccoli leaves. You can also use these as substitutes for the vegetables.
• You can use 1/4 kilo soaked sotanghon. This makes a drier dish. Less soupy.