Hearty Beef and Mushroom Hot Pot: A Delicious and Comforting Korean Stew
Hearty Beef and Mushroom Hot Pot: A Delicious and Comforting Korean Stew
How to Make Beef and Mushroom Hot Pot (Sogogi Beoseot Jeongol) – A Flavorful Korean Recipe
When you crave something warm and comforting, this Beef and Mushroom Hot Pot is the perfect menu choice. It’s a delightful Korean dish where tender beef and various mushrooms meld together to create a deep, refreshing broth. It’s a satisfying meal that everyone, young and old, will love. Elevate your dining table for special occasions or everyday meals with this magical recipe!
Main Ingredients- 250g thinly sliced beef for bulgogi
- 250g shiitake mushrooms
- 1 bundle enoki mushrooms
- 2 king oyster mushrooms
- 1 handful glass noodles (dangmyeon), soaked (approx. the size of a 100-won coin)
- 1 onion (optional)
Broth and Seasoning Ingredients- 1 concentrated broth cube (coin broth)
- 1 Tbsp soup soy sauce (ganjjang) (using a large spoon)
- 1 handful chopped green onions (for garnish)
- 1 concentrated broth cube (coin broth)
- 1 Tbsp soup soy sauce (ganjjang) (using a large spoon)
- 1 handful chopped green onions (for garnish)
Cooking Instructions
Step 1
First, soak the dried glass noodles (dangmyeon) in cold water for at least 30 minutes until softened. Properly soaked noodles will cook evenly and prevent clumping. In a pot, bring plenty of water to a boil and add the concentrated broth cube to create a rich broth. Using broth instead of plain water significantly deepens the savory flavor of the hot pot.
Step 2
For the enoki mushrooms, trim off the very bottom of the stem, and gently rinse them under running water. This process preserves the mushroom’s delicate flavor while ensuring they are clean.
Step 3
For the shiitake mushrooms, twist off the stems and then slice the caps diagonally about 0.5cm thick. Slice the king oyster mushrooms similarly, on a diagonal, about 0.5cm thick. This slicing technique helps the mushrooms absorb the broth flavor and maintain a pleasant texture.
Step 4
If using onion, slice it thinly on the diagonal, about 0.5cm thick. The natural sweetness of the onion will infuse into the broth, enhancing the overall flavor of the hot pot. (This ingredient is optional.)
Step 5
Heat a pan over medium-high heat and stir-fry the thinly sliced beef. It’s important to keep the meat moving with chopsticks as it cooks to prevent it from clumping and to ensure it cooks evenly until the pink color disappears. Be careful not to overcook, as this can make the beef tough.
Step 6
When the beef is about 80% cooked, pour in the warm broth you prepared earlier. Tip: If you pour the hot broth directly into the pan where you cooked the beef, you can capture any remaining savory juices from the meat, adding even more depth to the flavor.
Step 7
Once the broth comes to a rolling boil again, artfully arrange the prepared shiitake mushrooms, king oyster mushrooms, enoki mushrooms, and onion around the pot. As the mushrooms and vegetables cook, they will release their fresh flavors into the broth, making the hot pot even more refreshing.
Step 8
Finally, add the chopped green onions as a garnish and adjust the seasoning with soup soy sauce to your preference. Taste and add more soup soy sauce or a pinch of salt if needed. A good tip is to start with a lighter seasoning and adjust gradually.
Step 9
Add the pre-soaked glass noodles and simmer gently until they turn translucent and are tender, about 2-3 minutes. Be careful not to overcook, as the noodles can become mushy. Your delicious Beef and Mushroom Hot Pot is now ready to be enjoyed piping hot!
