Mushroom Hot Pot: A Rich and Flavorful Dish with Beef and Assorted Mushrooms
Mushroom Hot Pot :: Featuring Baekseon, Gonji No. 7, and Sunjeong Mushrooms for an Even More Delicious Beef and Mushroom Hot Pot Recipe
Introducing a recipe for Beef and Mushroom Hot Pot, perfect for a special family meal or when entertaining guests. This dish is hearty enough to be a main course and served with a warming broth, creating a truly satisfying dining experience. The combination of beef marinated in a sweet bulgogi sauce and fragrant mushrooms is a hit with all ages, making it enjoyable even for children. Prepare an impressive meal with just one pot, and add to the fun by simmering it right at the dining table.
Main Ingredients- Beef for Bulgogi, 500-600g
- Napa Cabbage, 7-8 leaves
- Assorted Mushrooms (appropriate amount)
- Onion, 1
- Cheongyang Peppers, 2
Mushroom Hot Pot Seasoning and Broth- Soy Sauce, 3 Tbsp
- Sugar, 1/2 Tbsp
- Cooking Wine (Mirin or Cheongju), 1 Tbsp
- Sesame Oil, 1 Tbsp
- Black Pepper, a pinch
- Minced Garlic, 1 Tbsp
- Soup Soy Sauce, 2 Tbsp
- Anchovy and Kelp Broth, 600ml
- Soy Sauce, 3 Tbsp
- Sugar, 1/2 Tbsp
- Cooking Wine (Mirin or Cheongju), 1 Tbsp
- Sesame Oil, 1 Tbsp
- Black Pepper, a pinch
- Minced Garlic, 1 Tbsp
- Soup Soy Sauce, 2 Tbsp
- Anchovy and Kelp Broth, 600ml
Cooking Instructions
Step 1
First, prepare the beef that will add rich flavor to your mushroom hot pot. Using sirloin, commonly used for bulgogi, is convenient as it’s thinly sliced. Gently press the beef with paper towels to remove excess blood. Removing blood ensures a clean and pure taste without any gamey odor.
Step 2
To the blood-removed beef, add a pinch of black pepper, 1 Tbsp minced garlic, 4 Tbsp soy sauce, 1 Tbsp cooking wine, 1/2 Tbsp sugar, and 1 Tbsp sesame oil. Mix well by hand to marinate the beef. If you’re not using a lot of onion or cabbage, you can add a small amount of corn syrup or plum extract for extra sweetness. After marinating the beef, proceed to prepare the vegetables for the hot pot. If you plan to add glass noodles, soak them in lukewarm water at this stage, or if time is short, you can briefly boil them in another pot before adding them later.
Step 3
Peel the onion, wash it under running water, and then slice it into slightly thick strips, about 0.5cm thick. Slicing them too thinly might cause them to become mushy when cooked, so maintaining a moderate thickness is key.
Step 4
Select about 7-8 leaves of fresh napa cabbage. Wash them thoroughly under running water, ensuring you clean between the leaves to remove any dirt. Trim the core, cut the leaves lengthwise once, and then slice them into bite-sized pieces (about 5-6cm). This size makes them easy to eat with the broth.
Step 5
If you’d like a bit of spiciness, finely chop 2 Cheongyang peppers. If you prefer less heat or are serving children, you can omit them or adjust the quantity.
Step 6
Prepare the mushrooms that will provide the exquisite flavor of the hot pot. This recipe utilizes three types of Korean-grown mushrooms: Baekseon, Gonji No. 7, and Sunjeong. ‘Baekseon’, a white oyster mushroom, offers a chewy texture and deep umami. ‘Gonji No. 7’ is large, visually appealing, and has a wonderfully chewy texture. ‘Sunjeong’ mushrooms have a strong aroma and are rich in beneficial compounds, making them particularly suitable for soy sauce-based hot pots, enhancing the overall flavor profile. Feel free to use a variety of your favorite mushrooms, such as shiitake, oyster, or king oyster mushrooms.
Step 7
Trim the tough ends from the assorted mushrooms. If any mushrooms are too large, gently tear them by hand into manageable pieces. This not only makes them easier to cook but also helps them absorb the seasoning better, resulting in a more tender bite.
Step 8
Now it’s time to artfully arrange the ingredients in the hot pot. Start by placing the sliced onions at the very bottom. Layer the prepared napa cabbage and chopped Cheongyang peppers on top. Finally, arrange the mushrooms attractively over the vegetables. Layering the vegetables first will contribute to a clearer and more refreshing broth.
Step 9
Evenly arrange the marinated beef on top of the vegetables in the pot. Pour in 600ml of anchovy and kelp broth. If you plan to serve the hot pot after pre-cooking it, rather than simmering at the table, it’s better to stir-fry the beef and onions slightly first, then add the mushrooms and cabbage later to maintain a better texture for the vegetables. However, today, as this mushroom hot pot is for Grandma, all ingredients will be added at once to simmer and develop a deep, rich flavor. Cooking everything together allows the ingredients to meld their flavors, creating a more profound taste.
Step 10
Once the hot pot begins to boil, use chopsticks to gently separate the beef so it cooks evenly. Since a good amount of vegetable broth will be released, it’s best to add the broth gradually rather than all at once, adjusting the consistency as it cooks. Once the beef is fully cooked and the flavors have melded, add 2 Tbsp of soup soy sauce to season. At this point, you can add a little more minced garlic for an enhanced aroma, if desired.
Step 11
This finished mushroom hot pot can be served directly to the table to simmer, or it can be pre-cooked and reheated for a delightful meal. The combination of sweet beef and fragrant mushrooms makes it a favorite for both children and adults. It’s especially perfect as a standout dish for entertaining guests. If you’re tired of overly seasoned foods, try this subtly flavored yet deeply satisfying mushroom hot pot. 😀
