Bulgogi Jeongol (Hot Pot)

Name: Bulgogi Jeongol (Hot Pot)
Ingredients: 1 pound thinly sliced beef (rib eye or top sirloin - see note); 3 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon honey (or use more sugar); 1 tablespoon rice wine (or mirin); 1 tablespoon garlic; 1 tablespoon sesame oil; 3 tablespoons grated Asian pear; 1/8 teaspoon pepper; 3 x 3 inches dried kelp (dashima); 3 ounces Korean radish (cut into big chunks); 1/4 onion; 1 tablespoon soup soy sauce; Salt and pepper to taste; 1 small carrot; 2 large napa cabbage leaves (or green cabbage or bok choy); 1/2 medium onion; 4 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, etc.); 2 to 3 scallions; 2 to 3 ounces minari (water dropwort or watercress); 1 red chili pepper - optional; 3 ounces of sweet potato noodles (dangmyeon, soaked in warm water for 20 minutes)

"Bulgogi (???) is always wonderful grilled over an open flame or pan fried, but try..."

INGREDIENTS

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1 pound thinly sliced beef (rib eye or top sirloin - see note)

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3 tablespoons soy sauce

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1 tablespoon sugar

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1 tablespoon honey (or use more sugar)

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1 tablespoon rice wine (or mirin)

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1 tablespoon garlic

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1 tablespoon sesame oil

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3 tablespoons grated Asian pear

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1/8 teaspoon pepper

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3 x 3 inches dried kelp (dashima)

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3 ounces Korean radish (cut into big chunks)

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1/4 onion

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1 tablespoon soup soy sauce

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Salt and pepper to taste

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1 small carrot

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2 large napa cabbage leaves (or green cabbage or bok choy)

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1/2 medium onion

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4 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, etc.)

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2 to 3 scallions

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2 to 3 ounces minari (water dropwort or watercress)

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1 red chili pepper - optional

•

3 ounces of sweet potato noodles (dangmyeon, soaked in warm water for 20 minutes)

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