Bulgogi Jeongol

Our first ever taste of bulgogi jeongol was in a drunken haze in the middle of a frigid South Korean winter. The clear hotpot, akin to Japanese shabu shabu, was comforting and hearty, but clean and exquisite. I'd been hankering to recreate it since then, but I didn't know what it was called, and restaurants in Singapore don't serve it either.

Until a serendipitous work thing put me in touch with our Korean counterparts who very kindly enlightened me on the name of the dish, and badabing badaboom, I've got another go-to soup to make whenever the day has been interminably dreary.

Although this dish is traditionally a hotpot that's cooked tabletop, I find this making it on the stovetop a lot less fussy. I suppose that would make this more a "bulgogi-tang" than a "bulgogi jeongol" huh.


Ingredients (feeds 4):
400gms of the best quality sukiyaki beef you can get (we love Meidi-Ya for its selection of beautifully marbled wagyu), marinated in bulgogi for at least 1 hour
cabbage, roughly chopped into large pieces
2 large carrots, shredded
1 large yellow onion, sliced thinly
10 shitake mushrooms, sliced
1 cup bunashimeiji
1 cup oyster mushrooms
1 head maitake mushrooms
a handful enoki
a handful dangmyeon (Korean potato starch noodles)
5 pieces kelp
10 cups water
2 tsp sesame oil
1 tsp canola oil


Directions:
1) Make stock, boiling the kelp in water for about 45 mins.

2) Separately, fry onions in sesame-canola oil on medium-high heat until fragrant and translucent, about a minute.

3) Add carrots, fry until just softened, about 40 seconds.

4) Add cabbage, fry until just wilted, about 2 minutes.

5) Add mushrooms, toss through, about 2 minutes.

6) Remove the kelp from the stock, and transfer the sauteed vegetables into the stock. Bring to a boil, then lower to a simmer for 45 minutes.

7) 5 minutes before serving, put in the dangmyeon and beef, with 2 tbsp of the bulgogi marinade and stir-through.

8) Garnish with sesame seeds.




Comments

Popular posts from this blog

Janggut Laksa vs 328 Katong Laksa, Queensway Shopping Centre

Pork Jowl Bulgogi Kimchi Arugula Salad with Pomegranate Seeds

ABC Brickworks Food Centre