Spicy and Rich Sundae Hot Pot with Beef Bone Broth
Spicy and Rich Sundae Hot Pot with Beef Bone Broth
Make Delicious Sundae Hot Pot Using Rich Beef Bone Broth – Easy and Quick Recipe Revealed!
I always keep a pack of sundae (Korean blood sausage) handy! Sundae hot pot is a dish that’s not only easy to prepare but also makes for a satisfying main course, even without other side dishes. I’ve made this version using readily available beef bone broth for an extra layer of richness. To truly savor the authentic flavor of sundae hot pot, don’t skip the perilla powder and perilla leaves! You can also add other vegetables you have in your fridge. Let’s get started on making this piping hot sundae hot pot!
Main Ingredients- 1 pack (approx. 500g) Sundae (Korean blood sausage)
- 1/2 pack King Oyster Mushrooms (or similar)
- 1 stalk Scallion
- 1 Onion
- 3 Korean Green Chilies (Cheongyang peppers)
- Small bunch Chives
- 10 Perilla Leaves
- 3 Tbsp Perilla Powder
Broth & Seasoning- 500ml Store-bought Beef Bone Broth
- 300ml Water
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Sugar
- 2 Tbsp Mirin (Rice Wine)
- 1/2 Tbsp Saeujeot (Salted Shrimp)
- 1 Tbsp Gukganjang (Soup Soy Sauce)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 5 Tbsp Water (for seasoning paste)
- 500ml Store-bought Beef Bone Broth
- 300ml Water
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 Tbsp Sugar
- 2 Tbsp Mirin (Rice Wine)
- 1/2 Tbsp Saeujeot (Salted Shrimp)
- 1 Tbsp Gukganjang (Soup Soy Sauce)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 5 Tbsp Water (for seasoning paste)
Cooking Instructions
Step 1
First, let’s prepare the seasoning paste, which is key to a delicious sundae hot pot. In a bowl, combine 1 Tbsp Doenjang, 1 Tbsp Gochujang, 3 Tbsp Gochugaru, 1/2 Tbsp Sugar, 2 Tbsp Mirin, 1/2 Tbsp Saeujeot, 1 Tbsp Gukganjang, 1 Tbsp Minced Garlic, a pinch of Black Pepper, and 5 Tbsp Water for the paste. Mix everything well. While this paste is resting and flavors meld, you can prepare the other ingredients.
Step 2
To prevent the sundae from breaking apart or bursting during cooking, it’s best to cut it into larger pieces. Take 1 pack (about 500g) of sundae and cut it into bite-sized portions. Cutting it too small might cause it to fall apart as it cooks.
Step 3
Gently rinse the King Oyster Mushrooms under running water, pat them dry, and then tear them into bite-sized pieces by hand. Tearing helps them absorb the broth’s flavor better. Peel and wash the onion, then thinly slice it into strips.
Step 4
Separate the white and green parts of the scallion. Thinly slice some of the white part for garnish and cut the rest into approximately 5cm (2-inch) lengths. Cutting them this way ensures they retain a pleasant texture and look appealing in the hot pot.
Step 5
For a touch of heat, thinly slice 3 Korean Green Chilies (Cheongyang peppers) after removing the stems. If you enjoy spicy food, feel free to add more, or if you prefer it milder, reduce the quantity or remove the seeds. You can also substitute with regular green chilies.
Step 6
Wash the chives thoroughly, drain them, and cut them into about 5cm (2-inch) lengths, similar to the scallions. While optional, chives add a refreshing note to the broth. Wash the 10 perilla leaves, drain them well, and thinly slice them into strips. The fragrant aroma of perilla leaves will beautifully enhance the sundae hot pot.
Step 7
Now, let’s arrange the ingredients attractively in the hot pot. Start by placing the torn mushrooms and sliced onions at the bottom of the pot. Then, artfully arrange the cut sundae pieces on top. Layering the ingredients like this not only makes for a beautiful presentation but also ensures they cook evenly.
Step 8
It’s time to add the broth and seasoning and start cooking. Pour 500ml of store-bought beef bone broth and 300ml of water over the ingredients in the pot. Dissolve the prepared seasoning paste completely into the liquid. Finally, add the sliced green chilies and bring everything to a boil over high heat.
Step 9
Once the hot pot reaches a rolling boil, use a spoon or ladle to gently stir and distribute the seasoning paste throughout the broth. This ensures the flavor is evenly distributed. Reduce the heat to medium and let it simmer for about 5-7 minutes, or until the sundae is cooked through. You can check if the sundae is cooked by carefully taking out a piece.
Step 10
When the sundae is cooked and tender, stir in 3 Tbsp of perilla powder. Mix it well until it’s smoothly incorporated into the broth. The perilla powder will thicken the broth slightly and add a wonderfully nutty flavor. Simmer for a little longer after adding the powder to allow the flavors to deepen.
Step 11
Finally, arrange the prepared chives, sliced perilla leaves, and the reserved sliced scallions on top of the hot pot as a garnish. Adding these colorful vegetables enhances the visual appeal and adds fresh flavors and aromas.
Step 12
Serve the finished sundae hot pot directly at the table, preferably over a portable burner set to low heat. As you eat, gently stir the ingredients occasionally, allowing the broth to reduce slightly and intensify in flavor. Enjoy this hearty and flavorful sundae hot pot with your loved ones – the combination of piping hot broth, chewy sundae, and fragrant perilla leaves is simply irresistible!
