BULGOGI JEONGOL (HOT POT) ENJOY DAN:

                       BULGOGI JEONGOL (HOT POT) by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound flank steak, thinly sliced

MARINATE:

3 tablespoon soy sauce

1 tablespoon EACH pure maple syrup, honey, and mirin

2 garlic cloves, minced

1 thumb-size fresh ginger, grated

1 tablespoon EACH toasted sesame oil, and Korean chili paste Gochu Jang

1 Fuji apple

1/8-teaspoon fresh ground black pepper

BROTH:

3 each 3-X-3-inch dried kelp

1/2-Daikon radish, peeled and cut into big chunks

1/2-onion

1-Tablespoon EACH soy sauce, sesame seeds and Gochujang

Sea salt and freshly ground black pepper to taste

VEGETABLES:

1 carrot, thinly sliced

1/2-napa cabbage, thinly sliced

1/2-onion, chopped into bite-size pieces

6 cremini mushrooms, quartered

3 scallions, bias slice into 1/2-inch lengths

2-cups watercress

NOODLES:

1 sweet potato, spiralized, soaked in warm water for 20 minutes.

DIRECTIONS:

1.   Mix all marinate ingredients in a bowl.

2.   Add the thinly sliced meat into the marinate.

3.   Marinate in the refrigerator for 2-4 hours

4.   Put 5 cups water the broth vegetables in a stock pot, bring to a boil.

5.   Reduce heat to medium and continue to boil for 15 minutes.

6.   Discard vegetables and season broth with soy sauce, salt, and pepper.

7.   Using a wide shallow pot, neatly arrange the bulgogi and vegetables, in a cluster.

8.   Add the sweet potato zoodles; pour in 3-4 cups of hot broth.

9.   Bring to aa boil and cook for 10-12 minutes or until vegetables are soft.

ENJOY DAN:                              SING SONGS AND EAT SPICY KOREAN FOOD!!