Korean Beef Vegetable Hot Pot
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Napa cabbage, oyster mushrooms and bok choy alternate around the rim of the pot, with the beef spread flat in the center, and the whole thing cooks at the table.
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The vegetables release water as they go, and the broth starts out lightly seasoned to allow for it.
Ingredients
Instructions
- 1
Slice 280 g beef against the grain into 0.5 cm pieces, then press with paper towel to remove excess blood.
Cut the baby napa cabbage into 5 cm lengths so it softens evenly in the broth.
- 2
Tear 150 g oyster mushrooms along their natural strands, and cut 120 g bok choy and 1 green onion to similar lengths.
Split any thick bok choy bases so they cook through without the leaves collapsing first.
- 3
Arrange the cabbage, mushrooms, and bok choy in alternating sections around the edge of the hot pot, then spread the beef in the center. Do not pack the ingredients down, or the broth will circulate poorly.
- 4
Mix 950 ml beef broth with 2 tablespoons soy sauce and 1 teaspoon minced garlic, then pour it slowly along the edge.
Keep the initial seasoning light because the vegetables will release water as they simmer.
- 5
Set the pot over high heat until bubbles start around the edges, then immediately lower to medium.
Skim off foam as it rises so the broth stays clear and the vegetables do not break apart.
- 6
Simmer over medium heat for 6 to 8 more minutes.
When the beef changes color and the cabbage stems turn slightly translucent, taste the broth and serve immediately.
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