1poundthinly sliced beefrib eye or top sirloin - see note
For the Marinade
1tablespoonhoneyor use more sugar
1tablespoonrice wineor mirin
3tablespoonsgrated Asian pear
For the Broth (see note)
3x 3 inches dried kelpdashima
3ouncesKorean radishcut into big chunks
1tablespoonsoup soy sauce
Salt and pepper to taste
For the vegetables
2large napa cabbage leavesor green cabbage or bok choy
4ouncesassorted mushroomsbutton, shiitake, oyster, crimini, enoki, etc.
2 to 3scallions
2 to 3ouncesminariwater dropwort or watercress
1red chili pepper - optional
For the optional noodles
3ouncesof sweet potato noodlesdangmyeon, soaked in warm water for 20 minutes
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.
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.
Cut the cabbage and carrot into thin, bite size pieces. Thinly slice the onion and mushrooms. Cut the scallions and minari in similar lengths.
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.
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.