Ingredients
serving size: 2 adults + 2 kids
1 lb of marinated bulgogi
8 nappa cabbage leaves, cut into smaller pieces
1/2 lb of Korean sweet potato glass noodles
6-8 bok choy, separated into individual leaves
1/2 bag of bean sprouts
1/2 block of tofu, sliced
assortment of mushrooms
8 cups of water
3 seafood stock coins
2-3 tbsp of soy sauce for soup
1 tbsp of maple syrup (optional)
Dipping sauce:
6 tbsp of soy sauce
1/2 onion, finely chopped
3 tbsp of maple syrup
2 tbsp of rice vinegar
1/4 tsp of oriental mustard powder
Directions
1. Add nappa cabbage, bok choy, bean sprouts, mushrooms, mushrooms, tofu and glass noodles to your IP.
2. Add 8 cups of water and 3 seafood stock coins (I use Kitchenstory from Amazon.) Add 2 tbsp of soy sauce for soup.
3. Turn the SAUTE mode on your IP and bring the soup to a boil.
4. Once your soup starts boiling, make sure to separate your bulgogi and completely submerge your noodles for them to fully cook. Glass noodles (the thicker flats ones I used) will need 5-7 minutes to cook.
5. While the soup is cooking, mix all dipping sauce ingredients in a small bowl.
6. Taste the soup to see if you need to add more soy sauce for soup. Depending on how sweet your bulgogi marinade is, you can skip adding 1 tbsp of maple syrup. I added 1 more tbsp of soy sauce for soup and maple syrup at the end because my bulgogi marinade was not as flavorful.
7. Serve the bulgogi hot pot soup with the dipping sauce on the side. Enjoy!
