Seoul Bulgogi Pot Recipe (Perfect for family dinners!)

Dunk a fistful of sweet potato starch noodles in cold water and set aside.

Prepare 400 grams of very thinly sliced beef, asking for peugeot g beef or shabu shabu beef at a Korean or Asian Mart.

Wash a fistful of oyster mushrooms, cut off the base, and separate them.

Take enoki mushrooms, cut through the packaging, and split them down the middle.

Cut a Korean pear in half, remove the core, and peel it.

If using a regular pear, use 2 or 3 and peel them as well.

Put the pear pieces through a strainer and squeeze out 1/4 cup of juice, then return it to the bowl.

Add 1/3 cup of soy sauce, 1 tablespoon of sugar, 1 tablespoon of minced garlic, and 1 tablespoon of honey to the pear juice and whisk together.

Chop one onion into thin slices and add it to the mixture.

Add the beef pieces to the bowl, detangling them as you go, and mix well to coat.

Let the mixture marinate for 30 minutes.

Heat a pan over medium-high heat and add the marinated beef mixture without any oil.

Spread out the meat and onion pieces in the pan.

Add 1/2 cup of water to dilute the flavor.

Move the meat to one side of the pan and add the soaked sweet potato starch noodles to the other side.

Add the oyster mushrooms to one side and the enoki mushrooms to the other side of the pan.

Let the mixture boil for about 2 minutes.

Taste the broth and add 1 more tablespoon of soy sauce if it's bland, then taste again.

Finish by adding 1 tablespoon of sesame oil and mixing it in.

Add chopped spring onions on top before serving.

Equipment Needed

Spice Level:

Dietary

Allergens