Heartwarming Beef Hot Pot (Gukmul-yori)
Heartwarming Beef Hot Pot (Gukmul-yori)
A Delicious and Nourishing Beef Hot Pot Recipe for Everyone
As the weather turns chilly, there’s nothing quite like a steaming bowl of hot soup, right? Let’s make a hearty Beef Hot Pot! This dish is perfect for colder days, offering a rich and savory broth filled with tender beef and fresh vegetables. It’s a comforting meal that’s both visually appealing and incredibly satisfying. Gather your loved ones and enjoy this delightful dish!
Main Ingredients- Beef (lean cut) 70g
- Beef (shank cut) 30g
- Shiitake mushrooms 3 pieces
- Bean sprouts 50g
- Radish 60g
- Carrot 40g
- Onion 1/4
- Green onions (scallions) 2 stalks
- Egg 1
- Pine nuts 10
- Green onion (for broth) 1 section
- Garlic 2 cloves (for broth)
Seasoning for Beef & Broth- Soy sauce 1 Tbsp
- Sugar 1/2 Tbsp
- Sesame oil a little
- Sesame seeds a little
- Black pepper a little
- Soy sauce 1 Tbsp
- Sugar 1/2 Tbsp
- Sesame oil a little
- Sesame seeds a little
- Black pepper a little
Cooking Instructions
Step 1
First, trim the ends of the bean sprouts. Blanch them briefly in boiling water until they are just tender-crisp. Immediately rinse them under cold water to stop the cooking and drain them well.
Step 2
Slice the radish and carrot into thin pieces, about 5cm long and 0.5cm thick. Blanch these slices in the same water used to boil the bean sprouts. This helps to soften them slightly and release their natural sweetness into the broth.
Step 3
To create a flavorful broth, combine the shank cut beef, a section of green onion, and the garlic cloves in a pot. Add enough water to cover the ingredients and bring to a boil. Simmer until the beef is tender and the broth is rich with flavor.
Step 4
Prepare the remaining ingredients. Cut the green onions into approximately 5cm lengths. Slice the lean cut beef and shiitake mushrooms into similar lengths and about 0.5cm thickness.
Step 5
In a bowl, mix together the soy sauce, sugar, sesame oil, sesame seeds, and black pepper to create a seasoning for the beef and mushrooms. Add the sliced lean beef and shiitake mushrooms to this mixture and toss gently to coat. Let it marinate for a few minutes to absorb the flavors.
Step 6
Once the broth is ready, strain it through a fine-mesh sieve or cheesecloth to ensure it’s clear. Arrange the prepared vegetables – radish, carrot, bean sprouts, and green onions – around the edge of a shallow hot pot or serving pot. Place the marinated beef and mushrooms in the center.
Step 7
Place the hot pot over medium heat. Carefully pour the strained broth over the ingredients, ensuring they are mostly submerged. Bring the broth to a gentle simmer. Cook until the vegetables are tender and the beef is cooked through. Be careful not to overcook.
Step 8
To finish, crack the egg into the center of the pot, nestled among the beef. Allow it to cook gently in the hot broth. Serve immediately, enjoying the delicious, warm broth and tender ingredients!
