Bulgogi jeongol

Name: Bulgogi jeongol
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: Korean
Ingredients: 500 g Marinated beef, thinly sliced; 160 g Glass noodle, soaked and drained; 1 pkg Enoki, trimmed; 300 g Vegetable, sliced; 1000 ml Beef broth; 1 Onion, sliced; 3 clove Garlic, minced; 3 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Sesame oil; ½ tsp Black pepper, ground; ¼ tsp Salt

Bulgogi jeongol · ready in 33 min · 4 servings · 536 kcal per serving · easy · 12 ingredients

A Korean table hot pot where sweet savory marinated beef, springy glass noodles, mushrooms, vegetables, and broth simmer together for a cozy shared meal.

Prep: 20 min
Cook: 13 min
Total: 33 min
Serves: 4
kcal: 536
Difficulty: easy

Korean Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gMarinated beef, thinly sliced
160 gGlass noodle, soaked and drained
1 pkgEnoki, trimmed
300 gVegetable, sliced
1000 mlBeef broth
1Onion, sliced
3 cloveGarlic, minced
3 tbspSoy sauce
1 tbspSugar
1 tbspSesame oil
½ tspBlack pepper, ground
¼ tspSalt

Equipment

stovetop, hot pot pot, mixing bowls, tongs, ladle, knife, cutting board, kitchen shears, colander, spoon, measuring spoon, lid

Instructions

Mise en place
Gather the hot pot pot, bowls, tongs, ladle, knife, board, shears, and scale, then measure beef, noodles, broth, vegetables, onion, and seasonings. · 5 min
What to look for: All ingredients and tools are ready beside the cooking area
Soak noodles
Soak glass noodles in warm water until flexible, then drain well and cut once or twice with kitchen shears for easier serving. · 15 min
What to look for: Noodles bend easily without snapping
Season broth
Stir beef broth with soy sauce, garlic, sugar, sesame oil, black pepper, and salt until the sugar dissolves and the broth tastes balanced. · 3 min
What to look for: Sugar is dissolved and the broth looks lightly seasoned
Arrange pot
Place onion in the center of a wide pot, then arrange marinated beef, vegetables, enoki, and drained noodles in separate neat piles. · 5 min
What to look for: Ingredients are grouped neatly with beef spread in thin layers
Start simmer
Pour seasoned broth around the arranged ingredients, cover, and heat until the broth bubbles actively at the edges of the pot. · 5 min
What to look for: Broth bubbles around the edges and steam rises from the lid
Cook hot pot
Simmer gently, loosening the beef with tongs, until slices lose their red color and vegetables soften but still look bright. · 8 min
When it is done: Check thicker beef pieces reach 63°C / 145°F before serving.
Serve at table
Serve bubbling hot with ladle and tongs, keeping noodles under broth so they stay supple and sharing beef, vegetables, and soup immediately. · 2 min
What to look for: Hot pot is steaming and ready for shared bowls

Nutrition (per serving)

kcal	536
Protein	29 g
Carbohydrates	60 g
of which sugars	13 g
Fat	20 g
of which saturated	6 g
Fibre	4 g
Sodium	1582 mg

Nutri-ScoreC

Allergens

Contains: gluten, soybeans, sesame, soy

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended
Reheat gently on the stovetop until steaming hot, adding a small splash of water if noodles have absorbed too much broth.

Ingredient substitutions

Beef broth

Water: Use only if needed and season more carefully with soy sauce and salt.

Onion

Vegetable: Use extra sliced mild vegetable if onion is not desired.

Soy sauce

Salt: Use only for seasoning strength because it will not add fermented depth.

Sesame oil

Vegetable oil: Use only when sesame must be avoided because the nutty aroma will be milder.

Salt

Soy sauce: Add in small amounts and taste because soy sauce also darkens the broth.