Bori Jeongol (hot Pot) Recipe

Prepare stock

In a large pot or shallow jeongol pan, combine 8 cups water and 2 cups dashi (or prepared anchovy-kelp stock). Bring to a gentle simmer over medium heat.

Whisk together soy sauce, gochujang, gochugaru, doenjang, mirin and sugar in a small bowl until uniform. Add the mixture to the simmering stock and stir to dissolve. Taste and adjust seasoning — the broth should be savory with a mild spicy-sweet backbone.

In a small bowl, mix the barley flour (bori-garu) with the sweet rice flour (if using). Add 3-4 tablespoons of cold water and whisk into a smooth slurry with no lumps.

Slowly pour the slurry into the simmering broth while stirring constantly. Allow the broth to simmer for 5–7 minutes; it will thicken slightly and take on a faintly nutty barley aroma. If it becomes too thick, add up to 1 cup water to reach desired consistency.

Add the thinly sliced beef to the pot, spreading it out so it cooks quickly in the simmering broth. Cook for 1–2 minutes until just starting to brown but not overcooked.

Gently nestle the tofu cubes and cleaned clams or mussels into the broth. If using shellfish, cover and cook for 3–5 minutes until shells open (discard any that remain closed).

Add the daikon and onion slices to the pot first, arranging them evenly so they will soften in the simmer. Simmer 3 minutes.

Add shiitake, enoki mushrooms, zucchini, minced garlic, and most of the green onion pieces (reserve some green onion for garnish). Continue simmering gently for another 3–4 minutes until vegetables are tender-crisp and mushrooms are cooked through.

Stir in the perilla leaves or spinach if using, just until wilted, about 30 seconds.

Taste the jeongol and adjust seasoning with a splash more soy sauce or a pinch of salt if needed. Add sesame oil and gently swirl to incorporate.

Turn off the heat. Sprinkle toasted sesame seeds, freshly ground black pepper and the reserved green onion over the top. Add thinly sliced red chili if you want more heat.

Serve the Bori Jeongol hot at the table in the pot or transfer to a warmed shallow serving bowl. Provide rice or small bowls so diners can ladle broth, vegetables, and proteins. As the pot sits, the barley will continue to thicken the broth; add a little hot water if you prefer a looser soup while eating.