Clear and Savory Beef Hot Pot
Clear and Savory Beef Hot Pot
A Clean and Savory Beef Hot Pot Recipe with Plenty of Bean Sprouts
This recipe is perfect for families where children prefer meat over vegetables. It generously incorporates a large amount of bean sprouts, making the broth refreshing and light. Simple seasoning enhances the natural flavors of the ingredients, ensuring everyone enjoys it. It’s a hearty main dish that will have you finishing your rice in no time.
Main Ingredients- 500g Beef (for bulgogi or shabu-shabu)
- 800g Bean Sprouts (1 bag)
- 1/2 Onion
- 1 King Oyster Mushroom
- A little Carrot
- 1 handful Dried Shiitake Mushrooms
- 1 Red Chili Pepper
- 2 Green Chili Peppers
Seasoning & Broth- 4 Tbsp Fish Sauce (or Soy Sauce for soup)
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract
- 1/2 Tbsp Ginger Syrup
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 slices Dried Kelp
- 1 Broth Pack (or Anchovy-Kelp Broth)
- 4 Tbsp Fish Sauce (or Soy Sauce for soup)
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract
- 1/2 Tbsp Ginger Syrup
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 slices Dried Kelp
- 1 Broth Pack (or Anchovy-Kelp Broth)
Cooking Instructions
Step 1
First, let’s make the base for our delicious hot pot: the broth. In a pot, combine water with dried kelp and the broth pack, and bring it to a rolling boil. (Although my photo was blurry and not included, this step is crucial for a deep, flavorful broth.) In a separate bowl, wash the 800g of bean sprouts thoroughly and drain them.
Step 2
In a bowl, combine all the seasoning ingredients: fish sauce (or soy sauce for soup), minced garlic, plum extract, ginger syrup, and gochugaru. Mix them well to create a flavorful sauce. This sauce will add a wonderful umami depth to your hot pot.
Step 3
For the beef, bulgogi-cut or shabu-shabu-cut meat works best. Use paper towels to gently pat away any excess blood from the beef. This simple step ensures a cleaner, clearer broth.
Step 4
Arrange the washed bean sprouts like a nest in a wide hot pot or a grill pan. Then, artfully arrange the prepared beef slices on top of the bean sprouts. Try to spread the beef slightly rather than layering it thickly, so it cooks evenly.
Step 5
Now it’s time to add the vegetables that will bring color and flavor. In the spaces between the bean sprouts and beef, or in the center, place the sliced onion, king oyster mushroom, and carrot. Adding the dried shiitake mushrooms at this stage will also enhance the overall aroma.
Step 6
Evenly drizzle the prepared seasoning sauce over the ingredients in the pot. Then, ladle about 2 cups of the boiled broth into the pot and turn on the heat to bring it to a simmer. Cover the pot for a short while to allow the flavors to meld together.
Step 7
Once the beef starts to change color, lift the lid to check on the cooking progress. I expected the bean sprouts to release more water, but it wasn’t as much as anticipated, so I added another 3 cups of broth. Cooking with enough moisture prevents the ingredients from burning and ensures they become tender. Let it simmer again for a little while.
Step 8
When the broth is bubbling nicely, add the sliced red and green chili peppers and simmer for another moment to finish. The chili peppers add a pleasant spiciness and aroma, making the broth even more refreshing. Finally, taste the broth and, if needed, add a little more fish sauce to adjust the seasoning. My hot pot was perfectly seasoned without any adjustments.
