Bulgogi Jeongol (Beef Hot Pot with Glass Noodles)
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Ingredients
- 400 g beef sirloin steak, thinly sliced
- 150 g dangmyeon (sweet potato glass noodles)
- 200 g chestnut mushrooms, sliced
- 1 onion, sliced
- 4 spring onions
- 3 garlic cloves
- 3 tbsp soy sauce
- 1 tbsp caster sugar
- 700 ml beef stock
Nutrition (per serving)
- Calories
- 373 kcal
- Protein
- 24.7 g
- Carbohydrate
- 42.5 g
- of which sugars
- 7 g
- Fat
- 11.5 g
- of which saturates
- 4.5 g
- Fibre
- 1.8 g
- Salt
- 3.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the soy sauce, sugar and garlic into a marinade and toss with the beef, then leave for 10 minutes.
- 2
Soak the glass noodles in hot water for 8 minutes until soft, then drain.
- 3
Arrange the beef, mushrooms, onion and spring onions in a wide shallow pot or large frying pan.
- 4
Pour over the beef stock and bring to a simmer over medium heat.
- 5
Cook for 6-8 minutes until the beef is cooked through with no pink remaining and the vegetables are tender.
- 6
Add the noodles and simmer for 2 minutes more to heat through.
- 7
Serve bubbling hot straight from the pot with rice.
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