Beef and Mushroom Hot Pot (Jeongol)
Beef and Mushroom Hot Pot (Jeongol)
Rich and Savory Beef and Mushroom Hot Pot with Exquisite Broth
This Beef and Mushroom Hot Pot features a refreshing and deeply flavorful broth. It’s a comforting and delicious dish perfect for a hearty meal or when entertaining guests.
Main Ingredients- Beef (for Bulgogi) 500g
- 1/2 Onion
- 1 Green Onion (Scallion)
- 150g Oyster Mushrooms
- 3 Shiitake Mushrooms
- 5 Button Mushrooms
- 1 King Oyster Mushroom
Cooking Instructions
Step 1
First, thoroughly pat dry the thinly sliced beef (bulgogi-cut) with paper towels to remove any excess blood. Removing the blood is key to achieving a clean and pure flavor without any gamey taste.
Step 2
Once the beef is drained of blood, add 2 tablespoons of sugar and gently mix it in. The sugar not only adds a hint of sweetness but also helps to tenderize the beef.
Step 3
After the sugar has been incorporated, add 2 tablespoons of minced garlic and 3 tablespoons of anchovy sauce. Mix everything well to ensure the beef is evenly coated and allow it to marinate for a short while. Anchovy sauce provides a deeper, more complex umami flavor compared to regular soy sauce.
Step 4
Peel the onion and slice it thinly into strips. The natural sweetness of the onion will enhance the broth’s overall flavor profile.
Step 5
Wash the green onion and trim off the root end. Then, slice it diagonally at an angle, about 1cm thick. This presentation is both visually appealing and easy to eat.
Step 6
Trim the tough bottom ends of the oyster mushrooms. You can either gently pull them apart with your hands or slice them lengthwise into thinner pieces. They offer a wonderfully tender texture.
Step 7
Remove the stems from the shiitake mushrooms. Slice the caps into 4 to 5 pieces lengthwise. The aromatic quality of shiitake mushrooms will elevate the flavor of the hot pot.
Step 8
Wash the button mushrooms and lightly trim off any tough parts of the stem. Slice them into relatively thick strips, about 0.5cm wide. These add a pleasant, slightly chewy texture.
Step 9
Slice the king oyster mushroom lengthwise into thin, elegant pieces. Their firm, chewy texture is a delightful addition.
Step 10
Arrange the marinated beef and all the prepared vegetables and mushrooms attractively in a large hot pot or shallow pot. The colorful ingredients create a visually appetizing presentation.
Step 11
Pour in 500ml of water and 4 tablespoons of soy sauce for soup (Guk-ganjang) into the pot. Bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer until all the ingredients are cooked through. Simply let it simmer to perfection!
