Korean Comfort Food/Bulgogi Hot Pot /One Pot Recipe /뚝배기 불고기/ [bluekimchi]

The bulgogi hot pot is lovely comfort food as you are able to enjoy some bulgogi, veggies, some noodles in delicious broth, all in one pot.
It gives you warmness and happiness especially when it’s accompanied with a bowl of rice.
To be clear, there are 2 different names of hot pot in Korean cuisine, which is Jjigae (찌개) and Jeongol (전골). It might be a bit confusing when you order Korean food in restaurants or searching for Korean recipes.
The hot pot I am showing you in this video is Jjigae (찌개).
The Jjigae (찌개) is normally served in a ttukbaegi, the Korean stoneware pot, and it can be for a 1 person portion.
So this dish has be called in South Korea “ ttukbaegi Bulgogi” (뚝배기 불고기).
I didn’t use a ttukbaegi in this video though, I believe any pot or pan will be just fine.
On the other hand, the Jeongol (전골) is for sharing with at least 2-3 people as it normally requires a bigger pot to cook. It usually has more variety of vegges, and is served in the middle of dining table, like Korean BBQ. So it’s could be a great sharing food in parties.
The Japanese hot pot, nabe is similar with Jeongol (전골).
I cooked with 2 different mushrooms here, which are not commonly available in the market, but any mushroom would be fine.
In the classical “ttukbaegi bulgogi” (뚝배기 불고기), Chrysanthemum Greens / crown daisy leaves (Ssukgat 쑥갓) are used as toppings, but this can be replaced with watercress or parsely.
I used glass noodles made from sweet potato starch, which is commonly used in ‘Japchae’.
* Ingredients
150g rump steak
300ml anchovy stock *
1 carrot
1/2 onion
3-4 garlic cloves
1-2 spring onions
any mushrooms
30-40g glass noodle
some watercress
1 red chilli
1T soy sauce (tamari)
1T maple syrup
1T cooking oil
salt & pepper
Please check out my video for anchovy stock *
- • How To Make Anchovy St...
#bulgogijeongol

[@bluekimchi_london]

The bulgogi hot pot is lovely comfort food as you are able to enjoy some bulgogi, veggies, some noodles in delicious broth, all in one pot.
It gives you warmness and happiness especially when it’s accompanied with a bowl of rice.
To be clear, there are 2 different names of hot pot in Korean cuisine, which is Jjigae (찌개) and Jeongol (전골). It might be a bit confusing when you order Korean food in restaurants or searching for Korean recipes.
The hot pot I am showing you in this video is Jjigae (찌개).
The Jjigae (찌개) is normally served in a ttukbaegi, the Korean stoneware pot, and it can be for a 1 person portion.
So this dish has be called in South Korea “ ttukbaegi Bulgogi” (뚝배기 불고기).
I didn’t use a ttukbaegi in this video though, I believe any pot or pan will be just fine.
On the other hand, the Jeongol (전골) is for sharing with at least 2-3 people as it normally requires a bigger pot to cook. It usually has more variety of vegges, and is served in the middle of dining table, like Korean BBQ. So it’s could be a great sharing food in parties.
The Japanese hot pot, nabe is similar with Jeongol (전골).
I cooked with 2 different mushrooms here, which are not commonly available in the market, but any mushroom would be fine.
In the classical “ttukbaegi bulgogi” (뚝배기 불고기), Chrysanthemum Greens / crown daisy leaves (Ssukgat 쑥갓) are used as toppings, but this can be replaced with watercress or parsely.
I used glass noodles made from sweet potato starch, which is commonly used in ‘Japchae’.
* Ingredients
150g rump steak
300ml anchovy stock *
1 carrot
1/2 onion
3-4 garlic cloves
1-2 spring onions
any mushrooms
30-40g glass noodle
some watercress
1 red chilli
1T soy sauce (tamari)
1T maple syrup
1T cooking oil
salt & pepper
Please check out my video for anchovy stock *
- ua-cam.com/video/1rAzfbuJM00/v-deo.html

[@keatonchaplinfilms6264]

Hey there, bluekimchi. it is a cool video. thanks. :)

[@bluekimchi_london]

Thank you so much for visiting my channel. 😊

[@threemealsweekend]

Seoul style Bulgogi soup!! Look very delicious and sweet and spicy. :)

[@bluekimchi_london]

Thank you for your kind comment. 😋