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Tuesday, October 21, 2008

Bulgogi Hot Pot Stew


Bulgogi is probably one of the top three most famous Korean foods that is loved by not only native Koreans but also by anybody and even by those who are trying out Korean food for the first time. Bulgogis that I have seen are basically in two different forms: one that is dried and grilled on fire, and the other in soupy base. This version of bulgogi is with soup and I am calling it bulgogi stew. I know that I should have included a bulgogi recipe a long time ago but I just wasn't able to get thinnly sliced ribeyes around where I live. I had to drive 45 minutes out to a city to get some of those. I'm very glad I made the trip and how this dish ended up tasting. This was so delicious that I couldn't stop eating. Perhaps, you can cook it in a larger pot if you're to feed a lot of people. Try this recipe and I'm confident that you will love this one!

Ingredients: thinnly sliced ribeye cuts (beef), carrots, onions, green onions, dried sweet potato noodles, shiitake mushrooms, enoki mushrooms, 2tbps soy sauce, 1tbsp sugar, 2tsp sesame oil, 2 tsp chicken base, 1 tbsp rice wine



1. Place your rib eye slices into a container where you add soy sauce, sesame oil, and sugar.
2. Add sliced onions, carrots, and green onions.


3. Mix them around well.

If you want, you can also sprinkle toasted sesame seeds although I believe it does not make much difference.

4. The marinated beef and vegetables into a refrigerator for about an hour or two.

5. Now, you put the dried sweet potato noodles into water and leave them for 20 minutes. They will turn soft as being soaked in water. Later when they turn soft, drain the water and be ready to put them in the stew.


6. I do the same for dried shiitake mushrooms. If you use fresh ones, it's much better but I think they're way too expensive. I bought a big bag full of dried shiitake mushrooms for only $2.00 at an Asian supermarket.

7. Slice the vegetables (soaked shiitake mushrooms, enoki mushrooms, and green onions) and make them ready to be put into the stew pot later.




8. Now take out an earthen bowl and heat the pot in high heat for 30 seconds before putting the marinated rib eyes and heat them up for a minute.



9. Add 1 1/2 cup of water into the pot. You can add more water if your pot is bigger. Just make sure later that you add approproate amount of chicken base later in that case.

10. Add chicken base. This is when you add some rice wine too.

11. When the stew boils, add the soaked sweet potato noodles and the mushrooms.


12. Usually, green onions are added at the end so its freshness will be preserved.

Enjoy your bulgogi stew!

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17 comments:

janetching said...

I would love to try this out! Can your claypot be used on electric stove too? Happy Christmas!

Peter said...

Janet, yes it can be used on an electric stove as well. Merry Christmas!

xnikkix said...

I love your blog. I really appreciate the numerous pictures to show every step of the way. Thank you!!!

ICook4Fun said...

This look like a wonderful dish especially to have it in this cold winter. Happy New Year to you!

Dav DiDi said...

Hi .....

I'm waiting for your new recipes ...

Peter said...

Thanks guys, I will update new recipes soon. Sorry, I'm moving to a new place soon so it's been a mess.

T__T said...

Can I use a normal pot? I dun have claypot. How many people does this serve?

Anonymous said...

This is really great! I just found your BLOG and LOVE It.. I can't wait to try out all your recipes! I have always wanted a Korean Cooking teacher and now I have found one! :)

Xia said...

I love your blog. I learned a lot keep on sharing more wonderful recipes ^_^

carol said...

yum! that looks delicious!

Ed Provencher said...

What is the English name for the long and skinny mushrooms (펭이 버섯)?

Anonymous said...

hey, as a korean who is not really in touch with being korean, I really appreciate your blog as I try to connect with my heritage (through food anyways.) Your recipes taste good and are easy to follow. How come you haven't been adding anything since last year?

Peter said...

Hi guys, I'm glad you guys enjoyed the recipe! Ed Provencher, I believe it's called Enoki mushrooms. It's Japanese but that's how it became known in the United States just like Shitake.

3 hungry tummies said...

you posting any new recipes soon?

minniethecrafty said...

ahhh!! Finally I found the recipe for the bulgogi hot pot!!! YAY! THANKS!!!

Anonymous said...

Thanks for the great recipe...I tasted this in Seoul just last week and I really want to make it at home in Canada!

I just have a quick question. When you call for "rice wine", do we use the "rice wine vinegar" or just "rice wine"? Is there a difference?

Thanks again!

Peter said...

Rice wine is alcohol (i.e. sake) and you find it at a beer and wine section. Rice wine vinegar is a vinegar using oxidized sake and you find that at a vinegar section. For the purpose of this recipe, you use sake, the alcohol.

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