(불고기 전골, Bulgogi Jeongol )
makes 2 servings or 1 hungry serving
For the stock
5-7 dried anchovies
3-4 dried shitaki mushrooms
2-3 dried sea kelp slices
3-4 dried dates
4-5 white parts of green onion including the roots
2 tsp black peppercorn
4 cup water
2 Tbsp soy sauce
1 Tbsp rice wine
For the hotpot
1/2 lb (220g) Bulgogi marinaded
1/4 lb (150g) Dangmyeon
handful spinach cleaned
handful mushroom of your choice cleaned and sliced,
1/2 onion sliced
salt and pepper to taste
some green onion and red chili for garnish
In a medium sauce pan combine all the ingredients EXCEPT soy sauce and rice wine.
Bring to boil, reduce the heat and simmer for 5 minutes covered. turn off the heat and let it sit for 20 minutes so the flavors will get intensified.
Strain the stock through a mesh, reserve the mushrooms and dates, but discard the other fillings.
Slice the mushrooms and the dates, set aside.
Meanwhile fill the large mixing bowl with water and let it boil in the microwave. Add the Dangmyeon noodles into the bowl and soak them for 10 minutes. They will get soften and flexible. Drain and set aside
In a 2 qt heavy bottom pot or Korean stone pot, place the noodles on the bottom of the pot. Add the spinach, onion, mushrooms as sections over the noodles. Place the marinaded Bulgogi in the middle.
Pour the reserved stock over them until the stock will reach to just to cover the vegetables, about half way in the pot.
Bring them to boil spreading the meat around to cook evenly. taste the broth to see if you need to adjust seasoning. You will need some more salt and pepper. Only cook until the beef is just cook through, about 2 minutes.
Add the reserved dates on top with some red chili and green onion for garnish.
Serve immediately. All you need is some Kimchee on the side. Enjoy!