Bulgogi Hot Pot recipe - ingredients, nutrition and when to eat it
Thinly sliced beef, glass noodles, mushrooms, and napa cabbage simmer together in a mildly sweet soy-based broth.
Thinly sliced beef, glass noodles, mushrooms, and napa cabbage simmer together in a mildly sweet soy-based broth. It’s perfect for an evening when you want plenty of broth and ingredients, or a warm one-pot meal to share at home.
Soups & stews · 35 minutes to cook
Nutrition (per 658g serving): 382.8 kcal · protein 22.8g · carbohydrate 47.7g · fat 12.4g · sodium 1281.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Glass noodles absorb a lot of broth if cooked too long, so you can add them just before serving.
Tips: Thinly sliced beef intended for bulgogi stays tender even with a short simmer.
Tips: Since napa cabbage releases water, it’s best not to add too much broth at the beginning.
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Ingredients (1 serving)
- Lean beef — 100 g
- Glass noodles — 30 g
- Napa cabbage — 80 g
- Mushrooms — 60 g
- Onion — 40 g
- Carrot — 20 g
- Green onion — 15 g
- Garlic — 1 pc
- Pear — 30 g
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Water — 1 cup
- Ground black pepper — 0.5 tsp
- Toasted sesame seeds — 1 tsp