Main ingredients 🥩
beefudon noodlesonionnappa cabbagegreen onionlight soy saucered pepper powdergochujang
Solo Cooking God's Beef Bulgogi Udon Hot Pot
Searing meat and vegetables over high heat to develop a rich, smoky aroma, then building a deep, hearty broth with gochujang, doenjang, and chicken stock for a bold, satisfying hot pot
🙋 Recommended for
- ⭐ Those craving a warm, bold, and spicy hot pot that fills your throat on cold days
- ⭐ People who want to enjoy a hearty meal or snack with meat, vegetables, and udon noodles all in one pot
Ingredients needed 🛒2 servings
- 300g thinly sliced beef for bulgogi
- 1 handful of soaked udon noodles
- 1 onion
- 3–4 napa cabbage leaves
- a small amount of green onion
- generous amount of vegetable oil
- 1 tablespoon light soy sauce
- 1 tablespoon red pepper powder
- 3 cups water (measured in paper cup)
- 1 tablespoon gochujang
- 1 tablespoon doenjang
- 1 tablespoon sugar
- 1/2 teaspoon chicken stock
- 1 large spoonful of minced garlic
- a pinch of black pepper
Recipe 🍳
- Heat a generous amount of vegetable oil in a deep pan, then add 1 sliced onion and 300g of beef for bulgogi.
- Cook over the highest heat until the beef is no longer bloody and the onion turns golden brown.
- Once the beef is partially cooked, pour 1 tablespoon of light soy sauce into the empty space of the pan to lightly char it and bring out a smoky aroma, then add 1 tablespoon of red pepper powder and stir quickly to make chili oil.
- Cut 3–4 napa cabbage leaves into bite-sized pieces and sauté them briefly until they lose their crispness.
- Pour in 3 cups of water and add 1 tablespoon gochujang, 1 tablespoon doenjang, 1 tablespoon sugar, and 1/2 teaspoon chicken stock to mix well and bring the broth to a boil.
- When the broth starts bubbling vigorously, add the pre-soaked udon noodles and cook until they absorb the broth.
- Finally, sprinkle 1 large spoonful of minced garlic to enhance the garlic aroma, then finish by sprinkling black pepper and green onion.
- Sear onion and beef over high heat, then add soy sauce and red pepper powder to boost aroma.
- Add napa cabbage and sauté, then add water, gochujang, doenjang, sugar, and chicken stock and bring to a boil.
- Add soaked udon noodles and simmer, then finish with minced garlic, black pepper, and green onion.
Cooking tips 💡
- If you find the garlic flavor too strong, add the minced garlic when mixing the gochujang and doenjang instead of at the end—this will mellow the taste and make it smoother.
- If napa cabbage isn't available, you can substitute with sprouts or bean sprouts; if you don’t have udon noodles, ramen noodles work just as well.
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