In Japan, people eat warming hotpot in cold, windy weather, and it's full of ingredients that warm you up. Why not try this new version made with Korean bulgogi?
Pour sake into a pot, bring it to a boil, and let the alcohol evaporate. Add soy sauce and brown sugar, then simmer over low heat until the sugar dissolves.
2
Generously coat a frying pan with beef fat (or 1–2 tbsp cooking oil) and fry bite-sized slices of tofu until golden brown and crispy. Set aside once all the tofu is cooked.
3
Coat the pan with beef fat again, add the beef slices and pour over a little of the sauce from step 1. Fry the beef lightly until medium-rare to medium. Set aside.
4
Afterwards, add sliced shiitake mushrooms to the same pan and stir-fry them well. If needed, coat the pan with beef fat again. Then, place cabbage and enoki mushrooms on the pan and wait until they are cooked
5
Add the grilled tofu, the remaining sauce, and the noodles to the pan, then close the lid and simmer for 5 minutes.
6
Add the Korean crown daisy leaves, the beef from step 3, the Korean leek and the stock (3 tbsp anchovy noodle soup sauce mixed with 240 ml water), then cover and simmer for another 5 minutes.
7
Serve with cooked rice. Dip the vegetables or meat into a pasteurised raw egg yolk for extra umami!
Ingredients
−4 people+
Frozen Beef Bulgogi450 g
Shiitake Mushrooms4 (sliced)
Crown Daisies½ pack
Napa Cabbage Leaves3 (bite-sized)
HAEPYO Vermicelli 500G½ pack
CJ Bibigo Firm Tofu (300G)1 pack (sliced)
Enoki Mushrooms70 g
Korean Leek (Daepa)1
SP Noodle Soup Sauce(Anchovy Flavour) 345ML3 tbsp (mixed with 240 ml water for the stock)
