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)
- 1/4 tsp black pepper
For the Meat & Veggies
- 1 lb thinly sliced beef ribeye or skirt steak
- 14 oz konnyaku (konjac) noodles
- 1/2 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 1/2-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
- Combine all ingredients for the sauce in a medium size mixing bowl and stir well until sugar has completely dissolved.
- Bring thinly sliced beef and pour half of the sauce. Mix well and set aside to marinate the beef. You could marinate for over night but it’s not necessary. Let it marinate while you’re preparing the veggies and other ingredients will be enough time!
- Drain konnyaku noodles and rinse under hot water for 1 to 2 minutes then drain.
- Spread sliced onion on bottom of the shallow large pot. Arrange the rest of the vegetables, tofu and konnyaku noodles in the pot and leave the center.
- Place the bulgogi in the center and pour the rest of the sauce around, but not on top of the bulgogi. Pour water from the side of the pot and sprinkle some sesame seeds right on top to garnish. Cover with a lid. We usually serve this jeongol (hot pot) to the dinner table, and eat while it’s cooking. So if you have a portable gas stove, please do so! It’s so much more fun!
- Bring it to boil over high heat and when it starts boil, start move around the bulgogi in the middles so the beef will cook evenly. Keep boiling for 5 minutes or until bulgogi is fully cooked and vegetables are soften. It’s ready to eat! Enjoy!