Hearty Beef and Mushroom Hot Pot Recipe
Hearty Beef and Mushroom Hot Pot Recipe
[Low-Carb Diet] Rich and Flavorful Beef and Mushroom Hot Pot
The ultimate way to pack in nutrients from vegetables and meat! This satisfying hot pot is perfect for a low-carb meal, offering deep flavors and wholesome goodness in every spoonful.
Main Ingredients- Beef (for bulgogi) 350g
- Assorted mushrooms 1 pack (shiitake, oyster, king oyster, etc., to your preference)
- Napa cabbage 6-7 leaves
- Bok choy 2-3 stalks
- Konjac noodles 1 pack
- Firm tofu 1/2 block
- Bean sprouts 1/2 pack
- Additional vegetables (e.g., cabbage, bell peppers, onions) as desired
Beef Marinade- Soy sauce 1-2 Tbsp
- Minced garlic 2 cloves (approx. 1 Tbsp)
- Black pepper to taste
Rich Broth Ingredients- Dried kelp and anchovy broth pack 2 bags
- Green onion 1 stalk (white parts mainly)
- Radish 1 piece (approx. 5cm)
- Soy sauce 1-2 Tbsp
- Minced garlic 2 cloves (approx. 1 Tbsp)
- Black pepper to taste
Rich Broth Ingredients- Dried kelp and anchovy broth pack 2 bags
- Green onion 1 stalk (white parts mainly)
- Radish 1 piece (approx. 5cm)
Cooking Instructions
Step 1
First, cut the bulgogi-style beef into bite-sized pieces (about 3-4cm). If the meat slices are stuck together, gently separate them. In a bowl, combine the beef with 1-2 Tbsp soy sauce, 2 cloves of minced garlic (about 1 Tbsp), and a pinch of black pepper. Mix well by hand to marinate. Let it sit while you prepare the other ingredients.
Step 2
To create a deep and rich broth, place 2 broth packs (kelp and anchovy), 1 stalk of green onion cut into large pieces, and 1 piece of radish into a pot. Add plenty of water. (You can use just the broth pack if preferred.) Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to extract the flavors. Strain the broth to remove solids and set it aside. (For an even richer broth, add more water and boil again.)
Step 3
A tip for enjoying konjac noodles even more! To counteract their sometimes bland taste, lightly blanch them in a soy sauce mixture. This will infuse them with flavor, making them much tastier. In a small pot, combine 1 pack of konjac noodles with 3-4 Tbsp soy sauce and bring to a boil. (If you have a larger family like ours, you might want to prepare 2 packs.) Once the konjac noodles are tender, drain them and set aside.
Step 4
When preparing assorted mushrooms is inconvenient, pre-packaged mushroom mixes are a great option. Since mushrooms can absorb pesticides easily, it’s best to choose organic products with traceability if possible. Cut the Napa cabbage into bite-sized pieces and wash the bok choy, removing the root ends. Cut the tofu into large chunks and rinse the bean sprouts, draining any excess water. Feel free to add any other vegetables you enjoy.
Step 5
In a deep and spacious hot pot, artfully arrange the prepared assorted mushrooms, Napa cabbage, bok choy, tofu, and bean sprouts. Place the marinated beef in the center for a beautiful presentation.
Step 6
Now, let’s cook it to perfection! Place the hot pot on a portable burner or induction cooktop. Pour in the prepared rich broth until the ingredients are mostly submerged. Bring to a boil over high heat, then reduce to medium heat and cook until the ingredients are tender. If the broth needs more seasoning, adjust with soy sauce or salt.
Step 7
Finally, add the blanched konjac noodles from the soy sauce mixture into the hot pot and let them simmer together. Once the noodles are heated through and the broth is boiling again, it’s ready to be enjoyed! For an extra touch, you can add a hard-boiled egg, chopped green onions, or sliced red chili peppers. Serving with a dipping sauce made from soy sauce, vinegar, and wasabi is also a delicious option.
