뚝배기 불고기 Hot Pot Bulgogi Recipe

Prepare and marinate beef

Thinly slice the beef (if not pre-sliced) against the grain to about 2–3 mm thickness. In a mixing bowl, combine 6 tbs soy sauce, 3 tbs brown sugar, 2 tbs mirin, 1 tbs sesame oil, minced garlic, minced ginger, 1 tsp black pepper, grated Asian pear, chopped white parts of green onion, and 1 tsp toasted sesame seeds. Add the beef and massage the marinade into the meat for 2–3 minutes until well coated. Cover and refrigerate for at least 30 minutes, ideally 2 hours. If short on time, you can proceed after 30 minutes.

Prepare the stock and vegetables

In a pot, combine 900 ml beef stock and 200 ml water. Bring to a gentle boil, then reduce to a simmer. Add 1 tbs soy sauce and 1/2 tsp doenjang (if using) and whisk to dissolve; taste and adjust saltiness. While stock heats, prepare vegetables: slice onion, shiitake, trim enoki, slice zucchini, julienne carrot, thinly slice daikon if using, chop napa cabbage, and rinse bean sprouts.

Layer vegetables in the stone pot

Place the stone pot (ttukbaegi) on low heat. Arrange the napa cabbage and a handful of onion slices on the bottom to prevent scorching. Layer the prepared vegetables (zucchini, carrot, mushrooms, daikon and bean sprouts) evenly around the pot, leaving a central well for the marinated beef.

Assemble and cook

Pour the hot stock into the stone pot until it reaches about two-thirds up the sides (reserve any extra stock). Bring to a simmer over medium heat. Remove the marinated beef from the refrigerator and gently spread the slices in the center of the pot atop the vegetables, slightly overlapping. Reduce heat to maintain a steady simmer. Cover and cook for 6–8 minutes, then remove the lid and stir gently to separate beef slices. Continue simmering uncovered for another 3–5 minutes until beef is cooked through and vegetables are tender.

Adjust seasoning and optionally add heat

Taste the broth and add more soy sauce (1/2–1 tbs) or a pinch of salt if needed. If you want spice, sprinkle 1 tsp gochugaru now and stir. Drizzle 1 tsp sesame oil over the top for fragrance.

Add aromatics and garnish

Scatter the 5 cm pieces of green onion over the bubbling bulgogi. Turn off heat and let rest for 1 minute in the hot pot (the residual heat will wilt the green onion). Sprinkle the final 1 tsp toasted sesame seeds and freshly ground black pepper to taste.

Serve

Bring the stone pot to the table on an insulated trivet. Serve hot with bowls of steamed short-grain rice and small banchan. To eat, scoop broth and beef into individual bowls; replenish the stone pot with reserved hot stock if it reduces too much during the meal.

Safety note

Stone pots retain heat—use pot holders and be cautious when handling. Keep the pot on a heatproof surface while serving.