Hearty Beef and Mushroom Hot Pot
A Festive and Welcoming Korean Hot Pot Recipe: How to Make Delicious Beef and Mushroom Jeon-gol
This recipe for Beef and Mushroom Jeon-gol (hot pot) is a cherished dish, traditionally prepared by my mother on Lunar New Year’s mornings. It features a rich broth from mushrooms and beef, perfect for gatherings and special occasions.
Hot Pot Ingredients
- Beef (Bulgogi cut) 500g
- 2 Tbsp minced garlic (for marinating beef)
- 2 Tbsp sesame oil (for marinating beef)
- Pinch of black pepper (for marinating beef)
- 1.5L Anchovy-Kelp Broth (Dashima Yuksu)
- 3 Tbsp Korean soy sauce for soup (Guk-ganjang)
- 2 handfuls assorted mushrooms (shiitake, oyster, king oyster, etc.)
- 1/2 large leek
- 1/2 medium onion
- 2 bell peppers (any color)
- 1 handful crown daisy (Ssukgat)
- 3 Korean chili peppers (Ttaengcho)
- 1 Tbsp minced garlic (for seasoning broth)
- Salt to taste (for seasoning broth)
Cooking Instructions
Step 1
First, prepare the rich broth for the hot pot. In a pot, combine 1.5 liters of water with a piece of dried kelp (dashima) and boil for 10 minutes. Remove the kelp and set the clear broth aside. (Tip: Avoid boiling the kelp for too long, as it can release a bitter taste.)
Step 2
Pat dry the 500g of beef (bulgogi cut) with paper towels to remove excess moisture. In a bowl, mix the beef with 2 tablespoons of minced garlic, 2 tablespoons of sesame oil, and a pinch of black pepper. Gently combine, allowing the beef to marinate. This step helps tenderize the meat and adds depth of flavor.
Step 3
Slice the half leek into large, approximately 5cm pieces. These generous cuts will add a refreshing sweetness to the broth as they cook.
Step 4
Slice the half onion into thick strips. The natural sweetness of the onion will beautifully complement the savory flavors of the broth.
Step 5
Prepare your assorted mushrooms by cleaning them thoroughly. Using a variety like shiitake, oyster, and king oyster mushrooms will add diverse textures and flavors to the jeon-gol. Slice any larger mushrooms into bite-sized pieces.
Step 6
Julienne the two bell peppers, using different colors for visual appeal. The slight crunch and sweetness of the bell peppers will add vibrancy and texture to the hot pot.
Step 7
If using shiitake mushrooms, slice them decoratively. Ensure all mushrooms are cut into pieces that are easy to eat with chopsticks.
Step 8
Wash a handful of fresh crown daisy (ssukgat). This herb is added at the very end to impart a fresh, slightly peppery aroma. Use it sparingly to maintain its delicate flavor.
Step 9
Finely mince the 3 Korean chili peppers after removing their seeds. Adjust the quantity based on your preference for spiciness. If you prefer a milder flavor, you can omit them.
Step 10
Pour 3 tablespoons of Korean soy sauce for soup (guk-ganjang) into the prepared kelp broth. This will form the foundational savory taste of the jeon-gol.
Step 11
Once the broth begins to simmer, carefully add the marinated beef. Let it cook for a short while, gently separating the slices with chopsticks as they cook. Once the beef is no longer pink, proceed to the next step.
Step 12
Now, it’s time to add the colorful vegetables and aromatics. Add all the prepared ingredients except the crown daisy: mushrooms, bell peppers, leeks, onions, minced chili peppers, and 1 tablespoon of minced garlic to the pot. Arrange them attractively for a beautiful presentation.
Step 13
Bring the hot pot to another simmer and cook until the vegetables are tender and the flavors have melded. Taste the broth and adjust the seasoning with salt if needed. (Tip: When adjusting seasoning with soy sauce or salt, add small amounts at a time and taste frequently.)
Step 14
Finally, garnish the hot pot with the fresh crown daisy. Your delicious and hearty Beef and Mushroom Jeon-gol is now complete! Serve immediately while piping hot and enjoy this comforting meal with your loved ones.
