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Bulgogi Hot Pot with Glass Noodles (Bulgogi Jeongol)

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Bulgogi Hot Pot Jeongol with Glass Noodles and Vegetables

Bulgogi Hot Pot (Bulgogi Jeongol 불고기 전골 )

Bulgogi Hot Pot has many names in Korean. There are at least 3 names that I know : Bulgogi Jeongol ( 불고기 전골 ), Yaetnal Bulgogi ( 옛날불고기 ), and Bulgogi Ttukbaegi ( 불고기뚝배기 ). Bulgogi, vegetables and glass noodles are cooked in a sword hot pot proper at the table or that comes boiling hot in a rock toilet .

What is Jeongol 전골?

Jeongol is a korean vogue hot pot that is cooked at the table where a combination of ingredients ( normally a mix of meat/seafood and vegetables ) are cooked in broth. Jeongol ( including this Bulgogi Hot Pot ) was traditionally served in the palace and hence is separate of Korean Royal Cuisine ( 궁중음식 Gungjung Eumsik ). now, you may think, hmm.. so what is the difference between this and jjigae ?

Reading: Bulgogi Hot Pot with Glass Noodles (Bulgogi Jeongol)

Difference between Jjigae and Jeongol?
Well, some could argue that both are basically the same thing because both dishes involve cooking ingredients in broth and they are both served boiling HOT. however, I say they are different because, Jeongol is about always cooked and served at the table whereas Jjigae is cooked first gear in the kitchen and then brought to the table. In summation, this Bulgogi Hot Pot and other kinds of jeongol is most often served with ingredients neatly and beautifully arranged in the batch. Jjigae on the other hand is served where the ingredients are already all desegregate and cooked before it is served .
History of Jeongol (氈骨 전골)
So.. some korean history books record that Korean Hot Pot or Jeongol originated from soldiers using their steel helmets as a hot pot to cook different meats and vegetables in broth ! Wow, I hope they washed the helmets very well ! ! HAHA But, I am sure this kind of hot potentiometer with warm broth was such a wonderfully comforting food to eat while the soldiers were aways from home. In the 1700 ’ second, a magazine called Kyeongdo Japji ( 경도잡지 ) even writes about a pot named Jeonliptu 전립투 that looks very much like a helmet and where people cooked meats and vegetables in broth .

Bulgogi Hot Pot (Bulgogi Jeongol) Recipe

Servings : 4 Prep Time : 30 min Cook Time : 15-17 min difficulty : easy

Use my bulgogi recipe to marinate bulgogi in advance. I had some frozen uncooked bulgogi from before so I just defrosted them. If you don’t have time, you can just make fresh bulgogi and let it marinate while you are waiting for the noodles in step 3.
Make Kelp broth by adding kelp to warm water for 30 min or more.
Soak glass noodles in warm water (enough to fully cover noodles) for 30 min.
Soak dry shitake mushrooms in hot water for 30 min.
While noodles are soaking, cut cabbage leaves into smaller pieces.
Clean and cut onions, green onions, carrots and Shitake mushrooms (take the hard stem off and then cut caps into strips). Tear oyster mushrooms by hand (just something I was taught to do when I was little) and separate enoki mushroom into little bunches.
In a small bowl, mix all sauce ingredients – guk ganjang, jin ganjang, rice wine, salt and sugar. Set aside.
Now it’s assembly time! If you want to make it look pretty, lay out the ingredients like I did here with noodles in the center and vegetables around it.

then place bulgogi in the center .

If you don ’ thymine want any mother, equitable dump everything in the pot. ????
Pour kelp broth and shitake mushroom water (from soaking shitake mushrooms).
Pour bulgogi hot pot sauce on top of the vegetables. Close the lid and bring to boil on medium high heat.
Once it starts to boil, reduce heat to medium to medium low and simmer for 15-17 minutes until cabbage is soft and bulgogi is cooked.
Serve with rice and kimchi!

Doesn ’ t your talk water good looking at this ? ? Mine does…perfect cup of tea for a cold and showery day like nowadays .

And here ’ s how you can serve individually .

Follow along on social for more Korean recipe inspiration!

Bulgogi Hot Pot (Jeongol)

Bulgogi Hot Pot has many names in Korean. Bulgogi Jeongol (불고기 전골), Yaetnal Bulgogi (옛날불고기), and Bulgogi Ttukbaegi (불고기뚝배기). They all basically refer to the same thing: bulgogi, vegetables and glass noodles that are cooked in broth right at the table or that comes boiling hot in a stone pot.

Prep:

minutes

Cook:

minutes

Total Time:

minutes

serves:

people

Ingredients

▢

5 oz marinated bulgogi
▢

2 1/2 cup kelp broth
▢

1/2 cup shitake mushroom water
▢

3 chinese cabbage boodle leaves
▢

1/2 boastfully yellow onion ( sliced )
▢

50 g glass noodles ( potato starch noodles aka dangmyeon 당면 )
▢

3 oz enoki mushrooms ( 1 battalion )
▢

1 handful oyster mushrooms
▢

5-6 dried shitake mushrooms
▢

3 park onions
▢

1 carrot ( optional – more for color )

kelp broth

▢

2 cups warm water
▢

1 big piece kelp ( 다시마 dashima – approx handle size )

bulgogi hot pot sauce

▢

2 tsp guk ganjang ( soup soy sauce )
▢

Read more: Do Fermented Vegetables Increase Your Cancer Risk?

1 Tbsp cooking sake or rice wine
▢

2 tsp jin ganjang ( soy sauce )
▢

1/4 tsp Sea Salt ( Trader Joe ‘s )
▢

2 tsp carbohydrate

Instructions

Use my bulgogi recipe to marinate bulgogi in advance. I had some frozen uncooked bulgogi from before so I just defrosted them here. If you don’t have time, you can just make fresh bulgogi and let it marinate while you are waiting for the noodles in step 3.
Make Kelp broth by adding kelp to 2 1/2 cup warm water for 30 min or more.
Soak glass noodles in warmly body of water ( enough to in full cover noodles ) for 30 min .
Soak dry shitake mushrooms in hot water for 30 min .
While noodles are soaking, cut boodle leaves into smaller pieces .
Clean and cut onions, green onions, carrots and Shitake mushrooms ( take the hard stalk off and then cut caps into strips ). tear oyster mushrooms by hand ( precisely something I was taught to do when I was little ) and freestanding enoki mushroom into short bunches .
In a little bowl, mix all sauce ingredients – guk ganjang, jin ganjang, rice wine, salt and sugar. Set aside .
now it ‘s assembly meter ! If you want to make it look pretty, lay out the ingredients like I did here. If you do n’t have clock, precisely dump everything in the pot and add 1 1/2 cup kelp broth and 1/2 cup shitake mushroom water ( from soaking shitake mushrooms ) .
Pour bulgogi hot pot sauce on crown, close the hat and bring to boil on medium high heating system .
Once it starts to boil, reduce estrus to medium to medium low and simmer for 15-17 minutes until cabbage is soft and bulgogi is cooked .
serve with rice and kimchi !

Nutrition Information:

Calories:

165

kcal

(8%)

Carbohydrates:

(7%)

Protein:

(16%)

Fat:

(8%)

Saturated Fat:

(13%)

Cholesterol:

(7%)

Sodium:

464

(20%)

Potassium:

334

(10%)

Fiber:

(4%)

Sugar:

(6%)

Vitamin A:

2705

(54%)

Vitamin C:

9.2

(11%)

Calcium:

(3%)

Iron:

1.4

(8%)

Notes and Tips

This is great as a family dinner gluten-free menu.
Make bulgogi in large batch and freeze in plastic bags so you can make this recipe and others by just defrosting.
Make kelp broth and soak glass noodles ahead of time and store in fridge. Then you can make this bulgogi jeongol in less than 30 min!
Mix or substitute other kinds of mushrooms. I do recommend using dried shitake mushrooms as it adds the most wonderful flavor.
Substitute regular cabbage instead of napa cabbage.
Glass noodles keeps absorbing liquid as time passes so don’t cook for too long.

felicitous fall !
XOXO ❤

JinJoo
Bulgogi Jeongol ( Hot Pot ) video !

source : http://heyreviewfood.com
Category : KOREAN FOOD