📝 About This Recipe
Experience the ultimate harmony of land and sea with Bul-nak-jeongol, a luxurious Korean hot pot that marries tender, marinated ribeye with succulent baby octopus. This dish is a celebration of textures, featuring a savory-sweet beef base elevated by a spicy, gochugaru-infused broth and an abundance of fresh mountain vegetables. Perfect for communal dining, it offers a deeply restorative and complex flavor profile that has made it a beloved classic for special occasions in Korea.
🥗 Ingredients
The Proteins
- 300 grams Beef Ribeye (thinly sliced for bulgogi)
- 400 grams Small Octopus (Nakji) (cleaned and cut into 2-3 inch pieces)
Beef Marinade
- 2 tablespoons Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Brown Sugar
- 1 tablespoon Garlic (minced)
Vegetables and Aromatics
- 3-4 leaves Napa Cabbage (cut into bite-sized pieces)
- 3 pieces Shiitake Mushrooms (sliced)
- 1 bunch Enoki Mushrooms (bottoms trimmed)
- 1/2 medium Onion (sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1/2 small Carrot (julienned)
- 1 handful Chrysanthemum Greens (Ssukgat) (for garnish)
The Broth and Seasoning
- 4 cups Anchovy and Kelp Stock (can substitute with dashi)
- 2 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Gochujang (Korean Chili Paste)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang) (for deep umami seasoning)
👨🍳 Instructions
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1
In a medium bowl, combine the thinly sliced beef with the soy sauce, sesame oil, brown sugar, and minced garlic. Massage the marinade into the meat and let it rest for at least 20 minutes.
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2
Prepare the octopus by scrubbing it with a little flour or coarse salt to remove any slime. Rinse thoroughly under cold water and cut into 2-3 inch segments.
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3
Create the spicy seasoning paste by mixing the gochugaru, gochujang, and soup soy sauce in a small ramekin with a tablespoon of water or broth. Set aside.
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4
Arrange the vegetables in a wide, shallow pot (jeongol-pan). Place the napa cabbage and onions at the bottom to act as a bed.
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5
Place the marinated bulgogi beef in the center of the pot. Arrange the shiitake mushrooms, enoki mushrooms, carrots, and green onions in neat clusters around the beef.
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6
Carefully pour the anchovy and kelp stock into the pot, being careful not to disturb the beautiful arrangement of ingredients.
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7
Add the spicy seasoning paste on top of the beef. Place the pot on a portable burner at the table or on your stovetop over medium-high heat.
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8
Bring the broth to a boil. Once boiling, use a spoon to gently disperse the seasoning paste into the liquid.
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9
Add the octopus to the boiling pot. Octopus cooks very quickly; it only needs about 3-5 minutes until it turns opaque and curly.
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10
As the beef and octopus cook, skim off any foam that rises to the surface for a cleaner-tasting broth.
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11
Once the beef is fully cooked and the vegetables are tender, place the chrysanthemum greens (ssukgat) on top and turn off the heat.
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12
Serve immediately from the pot while steaming hot, ensuring everyone gets a mix of beef, octopus, and plenty of broth.
💡 Chef's Tips
Use high-quality ribeye for the best texture; if slicing yourself, freeze the meat for 30 minutes first to get paper-thin slices. Do not overcook the octopus, as it will become rubbery; add it last once the broth is already boiling. If you prefer a clearer, less spicy broth, reduce the gochugaru and gochujang by half. For a richer broth, you can add a handful of manila clams or shrimp along with the octopus. Always use 'Soup Soy Sauce' (Guk-ganjang) for the broth seasoning rather than regular soy sauce to maintain a bright, clear color and salty depth.
🍽️ Serving Suggestions
Serve with a bowl of warm purple rice (heukmi-bap) to soak up the savory broth. Pair with a chilled bottle of Soju or a crisp Korean lager to cut through the spice. Provide a side of simple dipping sauce made of soy sauce, vinegar, and a touch of wasabi for the octopus. Accompany with traditional banchan like aged kimchi, seasoned spinach, and pickled radish. Once the ingredients are mostly eaten, toss in some udon noodles or ramen to the remaining broth for a final course.