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.

Ingredients:

• 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

Marinade

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

Instructions:

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.

Notes:

• 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.