Spicy Beef and Mushroom Hot Pot
Hearty Spicy Beef and Mushroom Hot Pot: A Rich and Flavorful Korean Stew!
Even as the weather warms up, a hearty soup is essential for any meal, right? Today, we’ve made a spicy beef and mushroom hot pot, inspired by Baek Jong-won’s recipe, packed with protein-rich beef and plenty of mushrooms! It’s a simple yet incredibly delicious and nutritious stew that you’ll find yourself making often once you have the ingredients ready. It’s a perfect dish for sharing with family.
Main Ingredients- Beef (bulgogi cut) 1 cup (approx. 200g)
- Green onion 1/2 stalk
- Onion 1/2
- Carrot 5cm length
- Shiitake mushrooms 4
- Oyster mushrooms 1 handful
- Enoki mushrooms 1 handful
Beef Marination Ingredients- Soy sauce 3 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Minced garlic 1/2 Tbsp
Spicy Hot Pot Broth Ingredients- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Anchovy broth 2 cups (400ml)
- Soy sauce 3 Tbsp
- Cooking wine (Mirin, etc.) 2 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 1 Tbsp
- Korean chili flakes (fine) 3 Tbsp
- Soy sauce 3 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Minced garlic 1/2 Tbsp
Spicy Hot Pot Broth Ingredients- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Anchovy broth 2 cups (400ml)
- Soy sauce 3 Tbsp
- Cooking wine (Mirin, etc.) 2 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 1 Tbsp
- Korean chili flakes (fine) 3 Tbsp
Cooking Instructions
Step 1
First, let’s marinate the beef. In a bowl, combine 1 cup (approx. 200g) of bulgogi-cut beef with 3 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp sugar, 1 Tbsp sesame oil, and 1/2 Tbsp minced garlic. Mix them together gently and let it marinate for about 10 minutes. This marination will make the beef tender and add a deeper flavor.
Step 2
Next, prepare the vegetables and mushrooms for the hot pot. Slice the green onion diagonally and thinly slice the onion. Prepare the carrot by cutting it into 5cm lengths. Remove the stems from the shiitake mushrooms and slice them into bite-sized pieces. Trim the ends of the oyster mushrooms and rinse them lightly under running water. You can also just use the caps of the enoki mushrooms.
Step 3
Now, let’s make the spicy hot pot broth. In a pot or bowl, add 2 cups (400ml) of anchovy broth. Then, add 1 Tbsp gochujang, 1/2 Tbsp doenjang, 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp sesame oil, 2 Tbsp cooking wine, 1 Tbsp minced garlic, and 3 Tbsp fine Korean chili flakes. Whisk everything together with a whisk or spoon until the seasonings are well combined and there are no lumps.
Step 4
Lightly grease a hot pot with oil and add the marinated beef. Stir-fry the beef over medium heat until the surface is just lightly browned. Be careful not to overcook it, as it can become tough.
Step 5
Once the beef is partially cooked, pour in the prepared spicy hot pot broth mixture and bring it to a boil. When the broth starts boiling, arrange all the prepared vegetables and mushrooms (except enoki mushrooms) attractively in the pot. Cover with a lid and simmer until the ingredients are cooked through. Avoid overcooking the vegetables until they are too soft.
Step 6
After all the ingredients are cooked, add the enoki mushrooms. For garnish, you can add sliced green chilies and red chilies if you like (optional). Enoki mushrooms cook very quickly, so just simmer for another minute or so after adding them. Let it simmer for another 2-3 minutes to allow the mushroom aroma and vegetable flavors to infuse into the broth.
Step 7
And there you have it – a hearty and spicy beef and mushroom hot pot! A spoonful of the hot broth with rice is incredibly satisfying, and enjoying the tender beef and flavorful mushrooms is a delight. This spicy broth is also a perfect accompaniment to a drink. Since it’s packed with protein from the beef and fiber from the mushrooms, it’s a nutritious and delicious meal. Enjoy!
