Korean Beef Hot Pot: A Delicious Twist on a Classic Dish

Are you looking for a new and exciting way to enjoy Korean cuisine? Look no further than this recipe for Korean Beef Hot Pot, also known as Bulgogi Jeongol. This flavorful dish combines the rich flavors of beef with the spicy kick of Tom Yum Seaweed and is sure to become a new favorite.

To start, begin by preparing your ingredients. Slice an onion and arrange it at the bottom of a shallow pot. Add sliced vegetables, tofu, and konnyaku noodles on top, leaving a small center space. If you're using konnyaku noodles for the first time, be aware that they have a unique smell and may require rinsing under hot water to remove any impurities.

Once your ingredients are ready, it's time to marinate the beef. Slice 14 oz of skirt steak into thin strips against the grain and pour half of the Tom Yum Seaweed sauce over them. If you're unable to find thinly sliced beef at your local grocery store, don't worry - simply ask your butcher to slice it for you.

To make the Tom Yum Seaweed sauce, combine chopped garlic, soy sauce, fish sauce, sugar, red wine, and black pepper in a mixing bowl. Stir well until the sugar has dissolved completely. Traditionally, bulgogi is made with thinly sliced ribeye beef, but feel free to use your preferred cut of meat.

Now it's time to assemble the hot pot. Add all of the vegetables to the pot and pour the Tom Yum Seaweed sauce over them. If you have leftover marinade from the beef, add that as well. Bring the mixture to a boil, then reduce the heat and let simmer for 10-15 minutes.

Serve the Korean Beef Hot Pot hot, garnished with chopped green onions and sesame seeds if desired. With its rich flavors and spicy kick, this dish is sure to be a hit at your next dinner party or gathering. So why not give it a try? Your taste buds will thank you!

Tom yum seaweed