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Restaurants›Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup›Hot Pot Bulgogi 뚝배기 불고기 Recipe

Hot Pot Bulgogi 뚝배기 불고기 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Hot Pot Bulgogi 뚝배기 불고기 Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 6 tbs soy sauce; 2 tbs brown sugar; 1 tbs mirin; 1 tbs sesame oil; 4 tsp garlic, minced; 1 tsp fresh ginger, grated; 0.5 tsp kosher salt; 0.25 tsp ground black pepper; 0.5 cup Korean pear or Bosc pear, grated (or 1/4 cup apple); 4 cups dashi or beef broth; 1 cup water; 1 tsp gochujang (optional, for mild heat); 1 cup medium onion, thinly sliced; 4 stalks scallions (green onions), cut into 2-inch pieces; 1 cup shiitake or cremini mushrooms, sliced; 1 pack enoki mushrooms (optional); 0.5 cup thinly sliced carrot (matchsticks); 2 cups Napa cabbage, thinly sliced; 8 oz tofu, firm, cut into 1-inch cubes; 1 tsp toasted sesame seeds; 1 tsp sesame oil (finish); 2 tbls fresh cilantro or perilla leaves (optional); 4 cups short-grain rice, cooked (for serving); 0 to taste gochugaru (Korean chili flakes) to taste

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time45m

Serves4

Make Hot Pot Bulgogi 뚝배기 불고기 Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bulgogi and broth

1 lb thinly sliced beef ribeye or sirloin

6 tbs Aged soy sauce

2 tbs Brown sugar

1 tbs Mirin

1 tbs Toasted sesame oil

4 tsp Garlic, minced

1 tsp Fresh ginger, grated

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/2 cup Korean pear or Bosc pear, grated (or 1/4 cup apple)

4 cups dashi or beef broth

1 cup water

1 tsp gochujang (optional, for mild heat)

Vegetables & aromatics

1 cup medium onion, thinly sliced

4 stalks scallions (green onions), cut into 2-inch pieces

1 cup shiitake or cremini mushrooms, sliced

1 pack enoki mushrooms (optional)

1/2 cup thinly sliced carrot (matchsticks)

2 cups Napa cabbage, thinly sliced

8 oz tofu, firm, cut into 1-inch cubes

Garnish & finish

1 tsp toasted sesame seeds

1 tsp sesame oil (finish)

2 tbls fresh cilantro or perilla leaves (optional)

4 cups short-grain rice, cooked (for serving)

0 to taste gochugaru (Korean chili flakes) to taste

Method

Bulgogi and broth

Prepare the beef and marinade

Place the thinly sliced beef in a bowl. Add soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated pear, gochujang (if using), kosher salt and black pepper. Toss to coat thoroughly. Let marinate at least 20 minutes at room temperature or refrigerate up to 2 hours for deeper flavor. If refrigerated, bring back to near room temperature before cooking (about 20 minutes).

Make the broth

In a heavy-bottomed pot or traditional earthenware ttukbaegi (뚝배기), combine the dashi or beef broth with 1 cup water. Bring to a gentle simmer over medium heat. Taste and adjust seasoning: add a little more soy sauce or salt if needed. Keep broth at a low simmer while you prepare vegetables and beef.

Cook the bulgogi in the hot pot

Heat a large skillet or work directly in the hot pot if you prefer table-side cooking. Add a teaspoon of neutral oil and set to medium-high. Drain any large pools of marinade from the beef (reserve marinade), then sear the beef in batches so it browns quickly without steaming, about 30–60 seconds per side for thin slices. Transfer browned beef to the simmering broth. Repeat until all beef is seared. If you like more sauce, add 2–3 tablespoons of the reserved marinade into the simmering broth and bring to a boil for 1 minute to cook off raw marinade.

Vegetables & aromatics

Layer vegetables and tofu in the simmering pot: arrange onion, mushrooms, napa cabbage, carrots, tofu cubes and most of the scallions on top of the simmering beef and broth. Reduce heat to medium-low so the pot maintains a gentle simmer. Cover and cook for 6–8 minutes until vegetables and tofu are heated through and cabbage softens.

If using enoki mushrooms, trim roots and add them in the final 1–2 minutes of cooking (they cook very quickly). Taste the broth and adjust heat or seasoning: add additional soy sauce, a pinch of sugar, or a sprinkle of gochugaru to your preference.

Garnish & finish

Finish the hot pot by scattering remaining scallions over the top, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds. Add fresh cilantro or perilla leaves if using.

Serve immediately in the hot ttukbaegi or ladle into individual bowls over cooked short-grain rice. Offer gochugaru on the side for extra heat. Leftovers can be kept refrigerated for up to 2 days; reheat gently on the stove.