Bulgogi Mushroom Hot Pot

Bulgogi Mushroom Hot Pot

A cozy, bubbling hot pot filled with bulgogi and mushrooms, perfect for family gatherings.

[3 Servings, Ready in 30 Minutes, Easy to Make]

As the season calls for warm, comforting dishes, nothing beats a Bulgogi Mushroom Hot Pot. This recipe is a delightful way to enjoy a communal meal with family, featuring tender bulgogi, an assortment of mushrooms, and a savory broth. It's a fantastic choice for a family dinner, offering the pleasure of picking your favorite ingredients right from the pot.


  • Beef, 300g (with our Bulgogi, you can skip the marinating, of if you prefer to marinate, our Thin Sliced Beef Ribeye Roll works well)
  • Onion, 1/2
  • Carrot, 1/4
  • Oyster mushrooms, a handful
  • Shiitake mushrooms, 2
  • Enoki mushrooms, a handful
  • Soaked glass noodles, a handful
  • Green onion, 1/4 stalk
  • Red chili pepper, 1
  • Anchovy and kelp broth, 3 cups


  • Soy sauce, 2 Tablespoon
  • Sugar, 1 Tablespoon
  • Cooking sake, 1/2 Tablespoon
  • Minced garlic, 1/2 Tablespoon
  • Sesame oil, 1 Tablespoon
  • Pepper, to taste


  1. Soak glass noodles in cold water.
  2. Slice the onion, cut the carrot and green onion into 4 cm pieces, and diagonally slice the red chili pepper.
  3. Clean the mushrooms and tear them into bite-sized pieces.
  4. Marinate the beef with soy sauce, sugar, cooking sake, minced garlic, sesame oil, and pepper (or skip the marinade by using prepared Bulgogi)
  5. In a hot pot, arrange the onion, carrot, green onion, mushrooms, and place the marinated beef/bulgogi and soaked glass noodles in the center.
  6. Pour the anchovy and kelp broth into the pot and bring to a boil over high heat. Cook for 10 minutes.
  7. Season the broth with soup soy sauce and pepper.
  8. Garnish with red chili pepper before serving.


  • You can substitute homemade anchovy and kelp broth with store-bought broth or a combination of water and concentrated broth.
  • Adjust the seasoning of the broth to your taste.
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