Hearty Beef Hot Pot: A Warm Meal for the Whole Family
Beef Hot Pot / Rich Beef Stew
I prepared this hearty beef hot pot for my sons who were returning home for the weekend after being away for a week. This dish, with its deep and rich broth, tender beef, and a variety of colorful vegetables, is a nutritious meal perfect for the entire family to enjoy together. It’s a highly recommended dish to add warmth and satisfaction on special occasions or even on ordinary days.
Main Ingredients
- 400g premium Korean beef (bulgogi cut)
- 300g soaked glass noodles
- 1 fresh carrot
- 2 sweet onions
- 1 stalk of fragrant green onion
Cooking Instructions
Step 1
Prepare 400g of fresh, premium Korean beef, specifically cut for bulgogi. Using high-quality meat significantly enhances the flavor of the hot pot.
Step 2
In a bowl, combine all the marinade ingredients: 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, a pinch of black pepper, and 1 Tbsp sesame oil. Mix well, then add the beef and gently mix to coat evenly. Let it marinate for 10 minutes.
Step 3
Using kitchen scissors, cut the marinated beef into bite-sized pieces, about 5-7cm long. This makes it easier to cook and eat.
Step 4
Place the marinated beef in a large bowl or pot. Gently separate any clumps of meat so they don’t stick together.
Step 5
Let the beef sit for about 10 minutes to allow the marinade to fully penetrate the meat. This step deepens the flavor profile.
Step 6
Wash the carrot thoroughly and julienne it using a mandoline slicer or a knife. Aim for a medium thickness; too thin, and it might break apart when cooked.
Step 7
Peel and wash the onions, then julienne them to a similar thickness as the carrots. The sweetness of the onions will enrich the broth’s flavor.
Step 8
Clean the green onion stalk and slice it diagonally, using both the white and green parts. The onion’s aroma will add depth to the broth.
Step 9
In a pot, bring 10 cups (2L) of water to a boil with dried kelp, dried anchovies, and dried shiitake mushrooms. Once boiling, reduce heat to medium-low and simmer for another 10 minutes. Remove the kelp, anchovies, and mushrooms to obtain a clear broth. (Alternatively, you can use a store-bought broth pack for convenience.)
Step 10
Place the pot of clear broth back on the stove. Gently add the marinated beef and cook it, almost like searing, until the pink color disappears. Ensure the beef is cooked through.
Step 11
Soak the glass noodles in cold water for at least 30 minutes beforehand, or boil them in water for 3-4 minutes until al dente, then rinse under cold water. Avoid overcooking, as they can become mushy in the hot pot.
Step 12
Season the clear broth with 1 Tbsp fish sauce and 1 tsp salt. Adjust the saltiness to your preference if needed. Achieving a good balance of savory flavors is key.
Step 13
Arrange the julienned carrots and onions around the edges of the pot. Place the cooked glass noodles attractively in the center. Presentation enhances the dining experience.
Step 14
Optionally, sprinkle 1 Tbsp of chili powder next to the glass noodles for a touch of heat. (Omit if you prefer it mild). Bring the hot pot to a boil over high heat, then reduce to a simmer. Cook until all ingredients are tender and the broth has developed a rich flavor. Skim off any foam that rises to the surface for a cleaner broth.
Step 15
This beef hot pot, prepared for my two sons and husband—four people in total—was so delicious that it was finished in no time! The combination of warm broth and generous ingredients made for a meal that truly satisfied everyone.
