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    Home » Meat

    Bulgogi Jeongol (Hot Pot)

    Published 11/06/2016. Updated 03/21/2021

    Jump to Recipe

    Hearty, steaming, and flavorful bulgogi hot pot made with lots of vegetables! As long as you have some bulgogi, this elaborate hot pot is very easy to put together. 

    DSC 1940 e1478490241638 - Bulgogi Jeongol (Hot Pot)

    Bulgogi (불고기) is always wonderful grilled over an open flame or pan fried, but try making it into a hot pot (jeongol, 전골) with lots of vegetables. It becomes a whole new dish that’s hearty, steaming, and flavorful. Perfect for the cool fall and winter months!

    Jeongol is a type of Korean stew with many variations such as haemul (seafood) jeongol, beoseot (mushroom) jeongol, mandu (dumplings) jeongol, etc. It’s an elaborate stew which is traditionally served in a wide, shallow pot called jeongol naembi (전골냄비).

    Making bulgogi jeongol is fairly simple! First make bulgogi by marinating thinly sliced beef. It’s even better if you have leftover bulgogi.

    Then, arrange a variety of fresh vegetables and bulgogi in a shallow pot, add some broth (or water), and cook. Depending on the size of your pot, you can cook in two batches, or you can add more ingredients as you cook, or take some out to eat if you’re cooking at the table.

    DSC 1897 e1478490099499 - Bulgogi Jeongol (Hot Pot)

    You can certainly feed more people this way. One pound of meat will go a long way!

    I like mushrooms so I usually add plenty of them – two to three varieties. I also use a couple of napa cabbage leaves. Green cabbage or bok choy will be great as well. Other add-in options are bean sprouts, radish (mu), and tofu.

    Sweet potato starch noodles (dangmyeon, 당면) is also commonly added to this dish. The noodles are so good after soaking up the flavorful broth.

    Bulgogi is sweet, so I don’t add sugar to the broth. The sweetness that the bulgogi releases makes the broth slightly sweet, not too sweet, but if you like it sweeter, add a little bit of sugar to the broth.

    More jeongol (hot pot) recipes:

    Haemul (seafood) jeongol
    Beoseot (mushroom) jeongol

    DSC 1922 e1478489994186 - Bulgogi Jeongol (Hot Pot)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1922 150x150 1 - Bulgogi Jeongol (Hot Pot)

    Bulgogi Jeongol (Hot Pot)

    4.8 from 10 votes
    Servings: 4
    Print Recipe

    Ingredients

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

    For the Marinade

    • 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

    For the Broth (see note)

    • 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

    For the vegetables

    • 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

    For the optional noodles

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

    Instructions

    • Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, run a knife through it to cut into smaller pieces. Add the meat to the marinade. Toss gently, with hands, to mix everything well. Marinate while preparing the other ingredients.
      DSC 0428 e1478491533505 - Bulgogi Jeongol (Hot Pot)
    • Put 5 cups of water and the broth vegetables in a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and continue to boil for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste.
      DSC 0466 e1478491696103 - Bulgogi Jeongol (Hot Pot)
    • Cut the cabbage and carrot into thin, bite size pieces. Thinly slice the onion and mushrooms. Cut the scallions and minari in similar lengths.
      DSC 1860 e1478491771760 - Bulgogi Jeongol (Hot Pot)
    • Using a wide, shallow pot, neatly arrange the bulgogi and vegetables in clusters. Add the optional noodles. Pour in 2 to 3 cups of broth and cook over high heat, separating the bulgogi pieces. Depending on the pot size, you can cook in two batches or add more broth and any remaining ingredients while eating if you’re cooking at the table.
      DSC 0480 2 e1478491870148 - Bulgogi Jeongol (Hot Pot)

    Notes

    If you buy pre-sliced bulgogi meat, pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into very thin slices.
    You can use any type of broth (beef broth, anchovy broth, etc.) or simply use water.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Previous Post: « Vegan Kimchi
    Next Post: Deulkkae Soondubu Jjigae (Soft Tofu Stew with Perilla Seeds) »

    Reader Interactions

    Comments

    1. Heather says

      January 21, 2021 at 5:30 pm

      5 stars
      When serving 전골 or 찌개 in a communal pot at the table, is it still necessary to put out individual bowls of 국 or can it be omitted? I know that hot pot and stew are much thicker and have less liquid than 국, and 국 takes the place of serving water to drink, so I was unsure if 국 should still be served. Thank you!

      Reply
      • Hyosun says

        January 22, 2021 at 7:51 pm

        You can, you don’t have to. It’s a matter of preference.

        Reply
    2. Joe says

      May 23, 2020 at 1:21 pm

      What do you suggest to make it spicy?

      Reply
    3. Katie Lee says

      August 21, 2019 at 12:28 am

      Hi Hyosun

      Do you think it’s ok if I replace the beef with pork? Thanks.

      Reply
      • Hyosun says

        August 26, 2019 at 1:08 am

        Of course!

        Reply
    4. Kim says

      March 06, 2019 at 9:08 pm

      Hello, I would like to purchase this but haven’t been able to locate it online. Is there a place in VAor MD that carry these? Thank you in advance!

      Reply
      • Hyosun says

        April 14, 2019 at 4:59 pm

        Check with Lotte or Home store in Centreville by the Spa.

        Reply
    5. T KIMCHI says

      January 21, 2019 at 6:57 pm

      5 stars
      Hyosun – awesome recipe – can you add a recipe for bul-nak jeongol as well? Or is it as simple as adding marinated nakji to the pot (marinated with gochujang/gochugaru/garlic/etc)? Thanks!

      Reply
    6. Kimberly says

      August 07, 2018 at 3:28 pm

      Thank you so much for this great recipe, I was wondering what dipping sauce should I make? Or do I not need one? Thanks so much!

      Reply
      • Hyosun says

        August 09, 2018 at 12:14 am

        Bulgogi is marinated before used in the hot pot so it’s very well seasoned. You really don’t need a sauce for this.

        Reply
    7. Aimee says

      November 20, 2016 at 9:07 pm

      This was so delicious. I didn’t have soup soy sauce so I used 1/2 regular soy sauce and 1/2 fish sauce. I also subbed apple for pear in the marinade. I even forgot to put in the onions and it was so, so delicious. Thank you so much for this recipe. My husband loved it, too. 🙂

      Reply
    8. Jenny says

      November 08, 2016 at 1:11 pm

      Hello! Looks so yummy! Which version of the pot is this? Their website has a lot of different kinds. Thanks!

      Reply
    9. Linda Chau says

      November 07, 2016 at 4:43 pm

      Hi Hyosun,

      This looks delicious! I would like to try making it soon. However, will you please clarify: what is soup soy sauce?

      Looking forward to hearing from you and tasting this stew!
      Linda

      Reply
      • Hyosun says

        November 07, 2016 at 6:55 pm

        Hi Linda – Soup soy sauce (guk ganjang) is a type of soy sauce Koreans use in soups and stews. It’s made with soybeans as a byproduct of making doenjang, fermented soybean paste. Soup soy sauce is lighter in color and taste than regular sweet sauce. See a photo here:http://cdn1.koreanbapsang.com/wp-content/uploads/2014/05/DSC_32161-e1414861058538.jpg

        Reply
        • Linda says

          November 08, 2016 at 2:24 pm

          Thank you for the clarification! I’ll look for it at the Korean market. Can’t wait to try it! Keep up the great work. I love your recipes!

          Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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