Bulgogi Jeongol (Korean Bulgogi Hot Pot)
A sweet and savoury beef hot pot with glass noodles, mushrooms and tofu simmered in a light beef broth at the table.
Made with Bulgogi marinade and Homemade beef stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £5.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your bulgogi marinade and beef stock are ready (see the base recipes). Soak the glass noodles in warm water for 20 minutes, then drain.
20 min - 2
Mix the beef with 90 ml of the marinade and chill for 30 minutes. Keep the other 30 ml clean in a small bowl.
- 3
Arrange the onion, mushrooms, Chinese leaf and tofu in a wide shallow pot, with the beef piled in the middle.
- 4
Pour in the beef stock. Bring to the boil, then simmer for 8 minutes, until the beef is cooked through with no pink and the vegetables are tender.
8 min - 5
Add the noodles and the clean marinade and simmer for 3 minutes until the noodles are soft and clear.
3 min - 6
Stir in the sesame oil and spring onions. Serve at the table and ladle into bowls.
Tips
- Add a handful of enoki or oyster mushrooms for more variety.
- Skim any froth from the broth as it simmers for a cleaner taste.
- Add the glass noodles last so they do not soak up all the broth.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. The noodles will absorb the broth, so add a splash of water when reheating until steaming hot all the way through.
Questions
What are glass noodles made from?
Korean glass noodles (dangmyeon) are made from sweet potato starch. They are naturally gluten free but check the pack for added ingredients.
Can I use a table top burner?
Yes. Jeongol is traditionally cooked at the table. Simmer it gently and add food in stages.
Can I use vegetable stock?
Yes. It makes a lighter hot pot. Use a gluten free vegetable stock and you can swap the beef for extra tofu and mushrooms.
More made with bulgogi marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.