Bulgogi and Kimchee Hot Pot

Korean Bulgogi-Marinated BBQ Beef
1 1/2 pounds of bulgogi beef, thinly sliced prime rib, sirloin, or tenderloin
3 Tbsp soy sauce
1/4 cup of sugar
2 tsp sesame oil
3 tsp mirin, cooking wine
1 Tbsp minced garlic
2 tsp water

Sprinkle sugar into slices of beef, layer by layer. Combine rest of ingredients in a bowl and mix with beef. Let marinade in the refrigerator for 1 hour or more if possible. Top with slices of onion, mushrooms, slivers of fresh garlic.

Kimchee Broth
6 oz sliced kimchee and juice
4 cups of water
3 Tbsp of dashi
5 oz (1/2 package) firm tofu

Mix water with dashi, set all other ingredients aside

Directions:
On a portable gas cooker, place a korean bbq metal dome pan with bottom receptacle pan (can be purchased in Asian markets). Fill the bottom receptacle with dashi broth. Add kimchee, tofu in broth. Cook bulgogi beef on top bbq dome with onion, mushrooms and garlic slivers. As the beef cooks on top bbq, the marinade will drip down and season the broth. In 10-15 minutes, a delicious beef and kimchee soup will form in bottom pan. Keep adding broth as needed.

Serve bulgogi with Korean green chile peppers, lettuce topped with spicy seasoned red pepper paste. Also can be served with Korean green onion salad.