Korean-inspired · soup and rice
Korean Beef Bulgogi Hot Pot
Thin beef, mushrooms, onion, and glass noodles simmer in a sweet-savory broth served with hot rice.
Total time35 min
Hands-on25 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Toss beef with tamari, brown sugar, and sesame oil and let stand for 10 minutes.
- 02
Bring mushrooms, onion, and broth to a simmer in a wide pot. Add glass noodles and cook for 5 minutes.
- 03
Add beef in small clusters and simmer until cooked through, 3 to 5 minutes.
- 04
Finish with scallions and serve the bubbling hot pot with rice.
Make it work
Useful swaps
- Use thinly sliced chicken and cook to 165°F.
- Add spinach or napa cabbage with the noodles.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
