Korean Beef Hot Pot, Bulgogi Jeongol Recipe & Video

seonkyounglongest.com

RBloomer

subheading: For the Sauce:

10 to 12 cloves garlic, finely chopped

6 tbsp soy sauce

3 tbsp fish sauce

5 tbsp sugar

4 tbsp red wine (any kinds will work)

¼ tsp black pepper

subheading: For the Meat & Veggies:

1 lb thinly sliced beef ribeye or skirt steak

14 oz konnyaku (konjac) noodles

½ large onion, sliced

1 bundle of Mexican green onions or 2 bundles of green onions, cut into 2-inch long pieces

1 block soft or medium soft tofu, sliced into ½-inch thick

1 lb mushrooms (You can use any mushrooms and I used enoki, shiitake and beach mushrooms), sliced or/and cut into bite sizes if needed

handful crown daisy (You can also use napa cabbage, bok choy, kale, spinach or/and swiss chard)

3 cups water

sesame seeds

Directions at seonkyounglongest.com

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