Hearty Beef and Mushroom Hot Pot
Hearty Beef and Mushroom Hot Pot
Hot Pot Dish | A Satisfying Dinner: Beef and Mushroom Hot Pot
As spring lingers, the weather can still feel a bit crisp. Warm yourself up with this comforting Beef and Mushroom Hot Pot, featuring a clear, flavorful broth. Packed with tender beef, fragrant mushrooms, and crisp vegetables, it’s a truly satisfying home-cooked meal to energize your day!
Hot Pot Ingredients- Marinated beef bulgogi 300g
- A handful of bean sprouts (approx. 40g)
- 1/4 stalk of green onion (approx. 20g)
- 1/4 onion (approx. 25g)
- 1 shiitake mushroom
- A small piece of radish
- 1/4 block of firm tofu
- 3 cups broth (approx. 600ml)
- 1 Tbsp soy sauce
- 1 Tbsp salt or salted shrimp paste
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Beef and Mushroom Hot Pot. For the bean sprouts, rinse them thoroughly under running water and trim off the tails for a cleaner taste and texture.
Step 2
Slice the green onion diagonally into approximately 3cm lengths. This cut helps to release the aromatic essence of the green onion into the broth as it simmers.
Step 3
Slice the onion into bite-sized pieces, about 1cm thick. The natural sweetness of the onion will add depth and complexity to the hot pot broth.
Step 4
Prepare the shiitake mushroom by slicing it, keeping its shape for visual appeal. If you have other mushrooms like oyster mushrooms or enoki mushrooms, feel free to add them along with the shiitake for a variety of textures and flavors.
Step 5
Thinly slice the radish into rounds or half-moons. Lay these slices at the bottom of the hot pot. The radish will soften as it cooks, releasing its subtle sweetness and contributing to a refreshing broth.
Step 6
Cut the firm tofu into approximately 1.5cm thick pieces. Adding tofu makes the hot pot visually more appealing and adds a soft, satisfying element. Feel free to add other vegetables like napa cabbage leaves or baby bok choy according to your preference.
Step 7
Arrange the prepared ingredients in the hot pot, starting with the radish at the bottom, followed by the marinated beef bulgogi, bean sprouts, green onions, onions, mushrooms, and tofu. Pour in 3 cups of your prepared broth (made with ingredients like kelp, dried anchovies, dried pollack, and shiitake mushrooms for extra flavor).
Step 8
Add 1 tablespoon of soy sauce to start seasoning the broth. You can adjust the seasoning later, so this is just to establish a base flavor.
Step 9
Season the broth with 1 tablespoon of salt to finish. Alternatively, using salted shrimp paste instead of salt adds a wonderful umami depth without being overpowering. It provides a subtle, rich savoriness.
Step 10
While you can serve the hot pot directly from the cooking pot, transferring it to a traditional Korean earthenware pot (ttukbaegi) will help keep it warm for longer. This allows you to enjoy the hot pot piping hot until the very last spoonful.
Step 11
Enjoy your delicious and hearty Beef and Mushroom Hot Pot! It’s a truly rewarding meal that will help you unwind and feel replenished after a long day.
