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Hearty Beef and Mushroom Hot Pot





Hearty Beef and Mushroom Hot Pot

Easy Beef and Mushroom Hot Pot Recipe – Perfect for Beginners!

Craving a warm, comforting soup on a chilly winter day? This Beef and Mushroom Hot Pot is a delightful dish that’s both simple to make at home and incredibly satisfying. Its clean yet refreshing broth brings back fond memories of family dinners. Feel free to use up any leftover ingredients in your fridge to make it even more special!

Recipe Info

  • Category : Stew
  • Ingredient Category : Beef
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients
  • 300g thinly sliced beef (for bulgogi)
  • 1 large leek
  • 1 Korean green chili pepper (optional)
  • A small bunch of chives
  • 1 king oyster mushroom
  • 1 cluster of oyster mushrooms
  • 1 enoki mushroom
  • 1 dashida pack (or anchovy/kelp for broth)
  • 1 handful of glass noodles

Beef Marinade
  • 3 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 1 Tbsp sugar
  • 1 Tbsp sesame oil
  • Pinch of black pepper

Broth Seasoning
  • 1 Tbsp minced garlic
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil

Cooking Instructions

Step 1

First, let’s prepare the broth that will give our hot pot its rich flavor. Using a commercial broth pack is convenient, but you can also make your own broth with anchovies and kelp. Simmer it well to achieve a clear and refreshing taste.

Step 2

Next, prepare the marinade for the beef. Combine 3 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and a pinch of black pepper in a bowl. Mix them well. (If you have ginger powder or cooking wine, you can add them to help remove any gamey smell from the beef.) Add the thinly sliced beef to the marinade and gently mix until well coated. Let it marinate for a bit to allow the flavors to meld. While the beef is marinating, we’ll prepare the other ingredients.

Step 3

Soak the glass noodles in lukewarm water until softened. You can omit the glass noodles if you prefer, but soaking them beforehand significantly reduces cooking time.

Step 4

Prepare the mushrooms. Slice the king oyster mushrooms into thick pieces for a satisfying bite. Gently pull apart the oyster mushrooms and enoki mushrooms into manageable clusters.

Step 5

Slice the leek diagonally and finely chop the Korean green chili pepper. Cut the chives into appropriate lengths. (Feel free to add other vegetables like napa cabbage or bok choy for a more varied hot pot experience!)

Step 6

The broth seasoning is similar to the beef marinade. While you could add the seasoning directly to the broth while cooking, it’s best to season the broth beforehand. Add 1 tablespoon of minced garlic, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil to the simmering broth, and let it gently bubble to infuse the flavors.

Step 7

All the ingredients are now prepped and ready! You’ll need about 2 rice bowls of broth. Look at this generous spread – it’s making me hungry already!

Step 8

Arrange the marinated beef in a neat mound in the center of your hot pot. Then, artfully surround the beef with the prepared mushrooms and vegetables. Even if your pot is small, arranging the ingredients attractively makes the dish look even more appealing.

Step 9

Now, pour the seasoned broth over the ingredients. Hot pots are often said to be most beautiful before they’re cooked! Although it’s tempting to admire it, it’s time to cook. Once it begins to boil, gently separate the beef clumps with chopsticks. Be mindful not to fill the pot to the brim with broth, as the vegetables will release their own liquid as they cook.

Step 10

Taste the broth as it simmers and adjust the seasoning with salt or more soy sauce if needed, to suit your preference. Beef and Mushroom Hot Pot is not a difficult dish at all, and its impressive presentation makes it a perfect choice for entertaining guests.



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