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#Special cuts
Mala Hanwoo Bulgogi Hotpot
  • 2 servings
  • 60min
Recipe Ingredients
  • cooking ingredients 400g Hanwoo bulgogi  150g enoki mushrooms  100g dried bean curd 
  • broth ingredients 1.5L water  salt 12g  1g ground pepper 
  • mala sauce ingredients 70-100g of mala sauce (or store-bought mala sauce)  10 dried red chilis  50g green onions (white part) 

Cook Order

  • 1.  Add the broth ingredients to a pot and bring to a boil, then add the mala sauce to your taste.
  • 2.  In a wide hot pot, put Hanwoo bulgogi, enoki mushrooms, dried bean curd, bok choy, soaked flat noodles, and water parsley. Pour the prepared broth from step ① over the ingredients and bring it to a
  • 3.  
  • 4.  Soak the red chilis in water, then finely grind them.
  • 5.  Heat beef tallow and cooking oil in a pan, then remove any residue.
  • 6.  Add green onion, onion, and ginger to pan from step ② and bring to a boil again.
  • 7.  Once the vegetables turn golden, remove them, add the ground red chilis, and stir. (Keep the oil temperature below 120°C).
  • 8.  Mix huajiao, majiao, doubanjiang, fermented black beans, and ten-spice blend with Yantai Kaoliang Liquor, and add bay leaves. Then, add this mixture to step ④.
  • 9.  Transfer the mixture to another container, let it cool, and refrigerate it for a day to let it mature.
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