Authentic Beef Sukiyaki: A Cozy Winter Delight
Authentic Beef Sukiyaki: A Cozy Winter Delight
The Ultimate Winter Comfort Food: Delicious Beef Sukiyaki Recipe
Warm up on a chilly day with this incredibly satisfying and authentic Beef Sukiyaki. Easy to prepare at home, it features a delightful combination of fresh vegetables and tender beef.
Main Ingredients- Oyster mushrooms 120g, trim the tough ends and tear into bite-sized pieces
- Bean sprouts 150g, rinsed and drained
- Napa cabbage 200g, cut the leaves into 5cm pieces
- Scallion 1/2 stalk, cut into 5cm lengths and halved lengthwise
- Bird’s eye chilies or similar 2-3, sliced diagonally and seeds removed (adjust for spice preference)
- Konjac jelly slices 2-3 pieces, blanched in boiling water for 1 minute, then rinsed
- Beef chuck eye or thinly sliced beef for sukiyaki 300g, patted dry with paper towels to remove excess moisture
- Shiitake mushrooms 2, stems removed, score the caps with a cross pattern
- Water 600ml
Dipping Sauce (Ponzu Style)- Soy sauce 3 Tbsp
- Yuzu jam/marmalade 1 Tbsp
- Honey 1 Tbsp
- Vinegar 1/2 Tbsp
Sukiyaki Broth- Korean soup soy sauce (Guk-ganjang) 1 Tbsp
- Fish sauce (or anchovy sauce) 1 Tbsp
- Minced garlic 1 Tbsp
- Cooking wine (Mirin or similar) 1 Tbsp
- Ginger preserve/syrup 1 tsp
- Soy sauce 3 Tbsp
- Yuzu jam/marmalade 1 Tbsp
- Honey 1 Tbsp
- Vinegar 1/2 Tbsp
Sukiyaki Broth- Korean soup soy sauce (Guk-ganjang) 1 Tbsp
- Fish sauce (or anchovy sauce) 1 Tbsp
- Minced garlic 1 Tbsp
- Cooking wine (Mirin or similar) 1 Tbsp
- Ginger preserve/syrup 1 tsp
Cooking Instructions
Step 1
Wash all your vegetables thoroughly under running water and drain them well. For the shiitake mushrooms, score the caps in a criss-cross pattern to help them absorb more flavor. Blanch the konjac slices in boiling water for about 1 minute to remove any raw taste and rinse them under cold water.
Step 2
Begin by arranging the Napa cabbage leaves and the halved scallions at the bottom of your sukiyaki pot or a deep skillet. This layering helps to infuse the broth with the natural sweetness of the vegetables.
Step 3
Next, artfully place the prepared bean sprouts and mushrooms (oyster and shiitake) on top of the cabbage and scallions. Add the blanched konjac slices as well. Layering the ingredients makes for a beautiful presentation and helps them cook evenly.
Step 4
Drape the thinly sliced beef over the vegetables. Now, pour the mixed sukiyaki broth ingredients (Korean soup soy sauce, fish sauce, minced garlic, cooking wine, ginger preserve) around the edges of the pot, avoiding pouring directly onto the meat. This allows the flavors to meld beautifully.
Step 5
Finally, carefully pour in the 600ml of water. Turn the heat to medium, cover the pot, and let everything simmer until the vegetables are tender and the beef is cooked through.
Step 6
Once the broth is bubbling gently and everything is cooked, your delicious Beef Sukiyaki is ready! Skim off any foam that rises to the surface for a cleaner taste. For an extra burst of flavor, dip the cooked ingredients into the prepared dipping sauce (soy sauce, yuzu jam, honey, vinegar). It’s a simple yet incredibly rewarding dish, perfect for warming you up on a cold day!
