Bulgogi Jeongol (Korean Beef Hot Pot)

Steps

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1. 1
   Cut the thinly sliced beef into bite-sized pieces, trimming off excess fat if desired.
   ▶ ≈1:07
2. 2
   Mix the beef with minced garlic, soy sauce, sugar, black pepper, sesame oil, and water; set aside to marinate.
   ▶ ≈1:46
3. 3
   Arrange napa cabbage, green onions, assorted mushrooms, tofu, and carrot around the pot, leaving the center empty for the beef.
   ▶ ≈2:36
4. 4
   Place the marinated beef in the center of the pot.
   ▶ ≈4:25
5. 5
   Pour in about 2.5 cups of chicken stock or anchovy-kelp stock.
   ▶ ≈4:47
6. 6
   Simmer uncovered over medium-high heat for about 7 minutes, pushing any mushrooms floating to the edge back into the broth so they don't burn.
   ▶ ≈5:43
7. 7
   Separate the beef slices so they cook evenly, cover, and cook for about 2 more minutes.
   ▶ ≈6:13
8. 8
   Once the beef and cabbage are cooked through, season with fish sauce instead of salt.
   ▶ ≈7:02
9. 9
   Add the chrysanthemum greens and turn off the heat. If desired, crack in one or two eggs and cook for another minute.
   ▶ ≈7:15
10. 10
    Serve the hot pot with rice and kimchi for a comforting meal.
    ▶ ≈8:05