With many vegetables as supporting characters to bulgogi jeongol, the crowd-favorite pan-grilled beef transforms into a delightful dish that’s perfect to share with friends over lengthy conversations in the dead of winter. That’s quite an image, but bulgogi jeongol, translated to Korean barbeque in a hot pot recipe, is more of a poem-inducing creation than the imagery previously described.
An array of vegetables, mostly green and leafy, sits at the edge of a shallow stone pot and at the heart of it are amply-marinated strips of beef ready for some flame action. But there is also the color of the earth lying on top of the greens in the form of mushrooms and carrots.
This hot pot type of Korean stew is relatively easy to make with steady hands and an eye for neat design quite the requirements. Technically this is putting two dishes together as bulgogi requires some extra prep time but the result is nonetheless a more satisfying food experience.
More info about bulgogi and Korean BBQ in general:
Another popular Korean dish: