Savory Beef and Matsutake Mushroom Hot Pot
The Golden Recipe for Beef Hot Pot with Matsutake Mushrooms
The ultimate dish for when you’re craving something delicious! Easily make this beef hot pot at home, featuring a rich broth and an abundance of savory ingredients. The aromatic matsutake mushrooms add a special touch, making it perfect for celebrations. We’re sharing a golden recipe that’s so good, it’ll become a rice-eating champion!
Main Ingredients- 1 Onion
- 3 Green Onions (Scallions)
- 2 Chili Peppers (adjust to your preference)
- 500g Sliced Beef for Bulgogi
- 5 Matsutake Mushrooms
- 1 handful Glass Noodles (approx. 50g)
- 500ml Water (or Rice Water)
- 1 handful Dried Shiitake Mushrooms (optional, can substitute with fresh shiitake, oyster, or enoki mushrooms)
Golden Marinade- 4 Tbsp Soy Sauce
- 0.5 Tbsp Soup Soy Sauce (Guk-ganjang)
- 0.5 Tbsp Anchovy Sauce (Kkanari Aekjeot)
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Sugar
- 1 Tbsp Black Pepper (freshly ground pepper enhances the aroma)
- 1 Tbsp Honey
- 4 Tbsp Soy Sauce
- 0.5 Tbsp Soup Soy Sauce (Guk-ganjang)
- 0.5 Tbsp Anchovy Sauce (Kkanari Aekjeot)
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Sugar
- 1 Tbsp Black Pepper (freshly ground pepper enhances the aroma)
- 1 Tbsp Honey
Cooking Instructions
Step 1
Begin the foundation for a deep and flavorful hot pot! In a large bowl, combine all the marinade ingredients: soy sauce, soup soy sauce, anchovy sauce, minced garlic, sesame oil, toasted sesame seeds, oligosaccharide, sugar, black pepper, and honey.
Step 2
Using a spatula or spoon, stir the ingredients thoroughly until well combined and smooth, ensuring there are no lumps. Preparing the marinade in advance makes the cooking process much smoother.
Step 3
Prepare the ingredients that will add depth to the hot pot broth. In a pot, add about half a paper cup (approx. 50ml) of water and a handful of dried shiitake mushrooms to rehydrate them. (If you don’t have dried shiitake, you can omit this or substitute with fresh shiitake, oyster, or enoki mushrooms.) Also, soak the glass noodles in cold water for about 30 minutes beforehand to ensure they have a chewy texture when cooked.
Step 4
Prepare the vegetables for easy eating. Thinly slice the onion. Cut the green onions into large diagonal pieces or to your preferred size; I sliced them lengthwise into strips for visual appeal and better sauce absorption. Finely slice the chili peppers diagonally to add a touch of heat.
Step 5
Prepare the 500g of beef for bulgogi by cutting it into bite-sized pieces. Cutting them about 4cm apart is typical, offering a good chew and allowing the marinade to penetrate well.
Step 6
Now it’s time to layer all the ingredients into the pot. Place the pre-soaked glass noodles, prepared beef, sliced onions, green onions, diagonally sliced chili peppers, and the rehydrated shiitake mushrooms (or your chosen substitute) attractively in the pot.
Step 7
Pour the prepared golden marinade evenly over all the ingredients in the pot. Ensure the marinade coats everything well.
Step 8
Finally, carefully pour the 500ml of water (or rice water) around the edges of the pot to create the broth. Using rice water will result in a more savory and smoother broth.
Step 9
Now, start cooking over high heat. It’s important to bring it to a boil initially over high heat to cook the ingredients and allow the broth to develop its flavor.
Step 10
Once the broth begins to bubble vigorously, gently stir everything with chopsticks or a ladle. This ensures the marinade is evenly distributed throughout the ingredients, enhancing the overall flavor.
Step 11
Tear the aromatic fresh matsutake mushrooms into bite-sized pieces and add them to the pot. Once all ingredients are cooked, immediately turn off the heat, cover the pot, and let it steam for about 3 minutes. This resting period allows the subtle aroma of the matsutake mushrooms to infuse into the broth.
Step 12
The finished beef hot pot is delicious on its own, but it’s even better served with a bowl of warm rice or wrapped in fresh lettuce leaves, like young Napa cabbage. You can omit the matsutake mushrooms if they’re unavailable, and feel free to add other vegetables such as cabbage, perilla leaves, or carrots for an even richer experience. Enjoy this wonderful meal that the whole family will love!
