Bulgogi Jeongol (Korean Beef Hot Pot)

Rice

• 225 g Short-grain rice
• 330 ml Water

Bulgogi jeongol

• 350 g Beef steak, well-marbled
• 60 ml Soy sauce
• 12 g Caster sugar
• 4 cloves Garlic
• 15 ml Sesame oil
• 750 ml Beef stock
• 200 g Shiitake mushrooms
• 350 g Napa cabbage
• 6 pieces Spring onion
• 10 g Roasted sesame seeds

1. Rinse the rice in cold water until the water runs mostly clear. Put it in a pot with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, slice the beef very thinly across the grain. In a bowl, mix the soy sauce, caster sugar, finely grated garlic and sesame oil until the sugar dissolves. Add the beef and toss well, then leave to marinate while you prep the vegetables.
3. Slice the shiitake mushrooms and cut the napa cabbage into bite-sized pieces. Cut the spring onions into 5 cm lengths, keeping the white and green parts together. Arrange the mushrooms, cabbage and spring onions on a tray or plate so they are ready to add to the pot.
4. Bring the beef stock to a gentle simmer in a wide pot. Add the cabbage and simmer for 3 minutes to start softening it. Add the mushrooms and spring onions and simmer for 2 minutes more.
5. Add the marinated beef and any marinade to the pot, spreading the slices out so they cook evenly. Simmer gently for 3 to 5 minutes, stirring once or twice, until the beef is just cooked and tender. Taste the broth and simmer 1 minute longer if you want it slightly stronger.
6. Scatter over the roasted sesame seeds and serve straight away with the rice. Keep the pot at a gentle simmer at the table if you like, topping up bowls with broth, beef and vegetables as you go.

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