Korean Bulgogi Hot Pot

Distilled white vinegar can be substituted for the rice vinegar in this recipe. Serve with soy sauce and Korean kimchi for dipping.


  • 1½ pounds beef flank steak
  • 1 cucumber
  • 2 tablespoons soy sauce
  • 2 green onions
  • 1½ teaspoons sugar
  • 1 8-ounce can baby corn
  • 1½ tablespoons rice vinegar
  • 1 bunch cilantro sprigs
  • 1½ teaspoons sesame oil
  • 4 cups cooked rice
  • ½ large daikon radish
  • 6 cups Simple Beef Broth
  • 4 large carrots
  1. Cut the beef into paper-thin slices. Combine the soy sauce, sugar, rice vinegar, and sesame oil in a small bowl. Add the beef and marinate for at least 30 minutes.

  2. Wash all the vegetables and drain. Peel the daikon radish. Cut in half and then into slices about 2½ inches long. Do the same with the carrots. Peel and slice the cucumber on the diagonal into slices about 1 inch thick. Chop the green onions. Rinse the baby corn in warm water and drain.

  3. Place the marinated beef and vegetables on separate serving platters. Garnish the vegetables with the cilantro. Serve each guest an individual bowl half-filled with cooked rice.

  4. Heat the broth on the stove, and bring to a boil. Add the meat and vegetables and bring to a boil again. Transfer enough broth to fill the fondue pot about ⅔ full. Set the fondue pot on the burner, with enough heat to keep the broth simmering throughout the meal. (Keep the remaining broth warm on the stove to use as needed.)

  5. At the table, allow the hot pot to cook for another 5 minutes. Ladle a small portion of the broth with meat and vegetables into the soup bowls over rice. Invite guests to use chopsticks to eat the food.

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