Korean Beef Vegetable Hot Pot
This Korean hot pot arranges beef, baby napa cabbage, oyster mushrooms, and bok choy in a soy sauce-seasoned beef broth. The seasoning is kept simple with soy sauce and minced garlic, allowing the natural taste of each ingredient to come through. As the cabbage and bok choy soften, they release a gentle sweetness into the broth, while the mushrooms provide a pleasant chew. It is meant to be cooked at the table and shared.
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Instructions
- 1
Slice beef thinly and trim vegetables into even lengths.
- 2
Arrange vegetables around the pot and place beef in the center.
- 3
Mix soy sauce and garlic into broth and pour into the pot.
- 4
Bring to a boil over high heat, then reduce to medium.
- 5
Skim foam and simmer about 8 minutes until ingredients are cooked.
- 6
Adjust seasoning and serve immediately.
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