Ingredients:
1 lbs of thinly sliced beef rib eye
Bulgogi marinade (3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin, 1 tbsp garlic, 1 tbsp sesame oil, 3 tbsp grated asian pear or apple sauce, pinch of ground black pepper)
1 small carrot
10 cabbage leaves
assortment of mushrooms (enoki, king oyster, white button)
3 oz of sweet potato noodles (soaked in warm water for 20 min or boiling water for 5 min)
8 cups of dashi stock
Hot pot sauce:
2 tbsp of minced garlic
2 tbsp of sugar
4 tbsp of soy sauce
2 tbsp of sesame oil
1/2 tsp of S&B Oriental Hot Mustard
1/4 onion, chopped
Directions:
1. Mix all the marinade ingredients in a large bowl. Add the meat to the marinade and toss gently. Marinate for at least 30 minutes in the fridge. I like to marinate my Bulgogi overnight in the fridge for best flavor.
2. Prep your vegetables.
3. In a shallow large pot, arrange the bulgogi and vegetables in clusters. Pour in 8 cups of dashi broth and cook over high heat. Add the hot pot sauce.
4. Separate the bulgogi pieces as the broth boils. Add more broth as needed. * If you soaked your glass noodles in boiling water, you can add the noodles straight to your bowl and pour the broth over it as the noodles should be fully cooked. Otherwise, add the noodles to the pot when the meat is half way cooked.
5. I added 1 more tbsp of soy sauce for soup + 1 tbsp of sugar – but feel free to season to taste!
