Parties and gatherings with family and friends will become warmer and happier with delicious dishes. Today, let’s go to the kitchen and let TasteVN introduce you to 2 delicious hot pot recipes with beef and mushrooms to impress everyone!
1. Beef and Mushroom Hot Pot
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Beef and Mushroom Hot Pot Serves 4 people
Beef 500 gr Shiitake mushrooms 200 gr (mushroom) Enoki mushrooms 200 gr Chicken thigh mushrooms 200 gr Chrysanthemum greens 300 gr Napa cabbage 300 gr Onion 1 bulb Kombu seaweed 20 gr Bonito flakes 20 gr Korean chili sauce 1 tablespoon Korean chili powder 2 tablespoons Korean shrimp paste 2 tablespoons Minced garlic 1.5 tablespoons Soy sauce 3.5 tablespoons Ground pepper 1/2 tablespoon Salt a little
How to choose fresh ingredients
How to choose fresh chicken leg mushrooms
- Choose chicken leg mushrooms that have bright colors, and the mushrooms should be of uniform size, about the size of two fingers.
- Fresh and delicious chicken leg mushrooms will have intact caps, not bruised or leaking water.
- Avoid buying chicken leg mushrooms that are too large or longer than about 15cm as they are often old mushrooms, hollow inside.
How to choose fresh fragrant mushrooms (shiitake mushrooms)
- Choose mushrooms that are of moderate size, with short stems, tightly capped, and a slightly yellow-brown color.
- Avoid choosing mushrooms with dark brown caps as they may be poisonous.
- Additionally, they should have a characteristic, natural aroma of mushrooms.
See details: How to choose fresh fragrant mushrooms
How to choose delicious enoki mushrooms
- You should choose enoki mushrooms that clearly state the expiration date and origin on the packaging.
- Additionally, the mushrooms must still be fresh, not bruised, the roots should not be separated or crumbling, especially there should be no slimy water present.
- If enoki mushrooms are stored at a temperature of 1 – 5 degrees Celsius, they can be used within 45 days. If kept at normal room temperature, depending on weather conditions, you can only use them for 1 – 3 days.
- Mushrooms should be used immediately after purchase, especially, they must be cooked thoroughly to avoid eating undercooked dishes.
See details: How to choose crispy enoki mushrooms, chemical-free
How to choose fresh and delicious Napa cabbage
- To buy fresh and delicious Napa cabbage, you should purchase during the harvest season from September to April, as during this time the cabbage will be very tasty, with bright white leaves, thin and wide, smooth leaves, and not many pests.
- When selecting Napa cabbage, you should choose those with light green leaves and a white stem that gradually brightens from the body to the root.
- Avoid choosing dark green cabbage as it indicates that the cabbage is older, which is not sweet or crunchy, and has fewer nutrients than younger cabbages. Do not buy damaged cabbage or those with many black spots on the leaves.
- In addition to Napa cabbage, you can also replace it with bok choy, sweet cabbage, or green cabbage depending on your preference!
How to choose fresh and delicious chrysanthemum greens (tần ô)
- You should choose fresh, dark green bunches of chrysanthemum greens that are not bruised or infested with pests.
- You should select chrysanthemum greens that feel soft when touched or gently pressed, as these are still young, sweet, and fragrant.
- On the contrary, do not buy those that feel too hard when pressed lightly, as these are older and not tasty.
Where to buy some other ingredients
- You can find Korean chili sauce, Korean chili powder, Korean shrimp paste, dried fish shavings, and Kombu seaweed at supermarkets selling Korean goods, large supermarket chains, or purchase online at reputable e-commerce websites like bachhoaxanh.com.
- When buying these packaged foods, you need to carefully read the information about the origin, ingredients, production place, and expiration date printed on the packaging. The product inside should be intact, without mold or unusual leakage.
How to prepare Mushroom Beef Hotpot
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Prepare mushrooms and vegetables
For enoki mushrooms, cut off the roots, then tear the mushrooms into small pieces by hand. For chicken leg mushrooms and shiitake mushrooms, trim off the root part.
Soak the enoki mushrooms, chicken leg mushrooms, and shiitake mushrooms in diluted salt water for about 5 – 10 minutes, then rinse thoroughly and let them drain.
Use a knife to cut the chicken leg mushrooms and shiitake mushrooms into bite-sized slices.
How to properly prepare enoki mushrooms
- Use a knife to cut off the root part of the mushrooms as this part is quite tough and contains a lot of dirt, making it unpalatable.
- You should tear the mushrooms into small pieces before soaking them in salt water to remove all impurities.
For napa cabbage, separate the leaves, soak in diluted salt water for about 5 – 10 minutes, then rinse with clean water, let it drain, and cut into bite-sized pieces.
For chrysanthemum greens, discard the old leaves and hard stems (if any), then wash thoroughly with water, let it drain, and cut into bite-sized pieces. Peel the onion, cut it into wedges, and then separate into smaller clusters by hand.
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Prepare and Marinate the Beef
Place the beef in a bowl, then add 2.5 tablespoons of soy sauce, 1/2 tablespoon of ground pepper, and 1 tablespoon of minced garlic.
Wear gloves and mix thoroughly, then marinate for about 15 – 20 minutes to allow the meat to absorb the seasoning.
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Make the Broth
Add 1.5 – 2 liters of water into a pot, then add 20g of fish flakes and 20g of seaweed.
Place the pot on the stove, turn on high heat and boil until the water is boiling, then reduce to low heat and cook for another 15 – 20 minutes to extract the sweetness from the fish and seaweed.
Next, strain the broth through a strainer to remove all the fish flakes and seaweed residue.
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Completion
Put into a bowl 1 tablespoon of Korean chili sauce, 2 tablespoons of Korean chili powder, 1 tablespoon of minced garlic, and 1/2 tablespoon of soy sauce, 2 tablespoons of Korean shrimp paste, then stir well to combine the seasonings.
Prepare another pot, layer sliced onions, napa cabbage, chrysanthemum greens, various mushrooms, beef, and 2 tablespoons of the prepared sauce into the pot.
Next, pour the broth into the pot until it reaches about half, then place it on the stove to boil and it will be ready to enjoy.
Tip:
- Depending on your family’s taste, you can adjust the amount of sauce added to the pot accordingly!
- Since mushrooms and vegetables release a lot of water while cooking, you should only add enough broth to fill about half the pot.
- You can add any leftover broth to the pot while eating or store it in the fridge refrigerator for later use.
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Final Product
So you have completed the extremely simple yet equally appealing mushroom beef hot pot. The broth is naturally sweet from the fish flakes and seaweed, very flavorful, with tender sweet beef, and the vegetables and mushrooms cooked just right to maintain their crispness and sweetness, dipping them in the homemade sauce makes it incredibly delicious!
You can enjoy this dish with vermicelli, instant noodles, udon noodles, or even with rice in Korean style! On rainy days, gathering with family and friends around a steaming hot pot is just perfect. Let’s get into the kitchen and show off your skills right away.
2. Spicy Sour Beef Mushroom Hot Pot
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Spicy Sour Beef Mushroom Hot Pot Serves 5 people
Beef brisket 800 gr Straw mushrooms 1 kg Garlic 7 cloves Lemongrass 3 stalks Bird’s eye chili 4 pieces Sour tamarind 30 gr Water spinach 200 gr Chinese mustard greens 200 gr Cilantro 40 gr Shrimp paste 1 tablespoon Fresh coconut water 1.5 liters Fish sauce 4 tablespoons Cooking oil 2 tablespoons Rice washing water A little Common spices A little (sugar/salt/seasoning powder/msg)
How to Choose Fresh Ingredients
How to choose fresh straw mushrooms
- When selecting straw mushrooms, look for those that are dark in color, intact, round, and still in bud form, and have a distinctive aroma.
- Avoid mushrooms that have caps that are open and large. Do not choose white mushrooms that smell bad and are bruised.
How to choose fresh water spinach
- You should choose water spinach with small, sturdy tips.
- Avoid buying water spinach that appears overly lush and green, as well as those that snap too easily when bent and have very dark green leaves, as they may have been treated with chemical fertilizers, which are not good for health.
- For health safety, it is best to eat water spinach in season, around April to June, when they are naturally grown and fresh.
See details: How to choose fresh, safe water spinach.
How to make Spicy Sour Mushroom Beef Hotpot
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Prepare and marinate the beef
After purchasing, soak the beef in diluted salt water for about 15 minutes, then take it out and rinse it thoroughly with water, let it drain, and then use a knife to cut it into thin slices suitable for eating.
Marinate the beef with 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1/3 of the chopped chili, 2 tablespoons of fish sauce, and 1 tablespoon of shrimp satay. Mix well and let it sit for about 20 – 30 minutes for the beef to absorb the spices.
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Prepare mushrooms and vegetables
Shiitake mushrooms should be cleaned at the base, then soak the mushrooms in rice water for about 10 minutes, then remove and rinse thoroughly, letting them drain. Use a knife to cut the mushrooms in half or leave them whole depending on their size.
How to properly prepare shiitake mushrooms- Do not wash shiitake mushrooms too carefully, as this will make them absorb water and taste bad.
- Soak and rinse the shiitake mushrooms in water mixed with a little tapioca flour or soak them in rice water; do not soak in salt water as this will make the mushrooms tough and unappetizing.
See details: Simple and proper preparation of shiitake mushrooms
Water spinach and mustard greens should have the roots and old leaves removed, then soak them in diluted salt water for about 10 – 15 minutes, then rinse thoroughly with water and let them drain.
Lemongrass should be washed clean, then sliced thinly. Garlic should be peeled, crushed, and then minced. Bird’s eye chili should be washed clean and chopped finely. Coriander should have the roots removed and be washed clean.
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Stir-fried mushrooms
Place a pan on the stove, add 1 tablespoon of cooking oil and heat it, then add the minced garlic to sauté until fragrant.
Next, add the straw mushrooms, 1/3 tablespoon of salt, 1/3 tablespoon of monosodium glutamate, 1/3 tablespoon of seasoning powder, 1/2 tablespoon of sugar, and 1 tablespoon of fish sauce to the pan. Stir-fry over medium heat for about 3 – 5 minutes for the mushrooms to absorb the seasoning.
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Cooking the hotpot
Place another pan on the stove, add lemongrass, 1/3 of the chili from the bowl, and the remaining minced garlic to sauté until fragrant.
When the garlic, lemongrass, and chili are aromatic, add about 1.5 liters of fresh coconut water to the pot.
Put the sour tamarind into a sieve and then add it to the pan, using a spoon to mash and extract all the juice, then strain out the tamarind pulp.
Continue to cook over medium heat until the water in the pot boils, then add 1/2 teaspoon of monosodium glutamate, 1 tablespoon of sugar, and 1 tablespoon of fish sauce, and stir well to dissolve the seasonings completely.
Next, add the straw mushrooms and cook for another 3 minutes until they are fully cooked. Once the mushrooms are cooked, add the beef and cook for another 3 – 5 minutes until the meat is just cooked.
Finally, add the remaining chili on top, sprinkle with a few coriander leaves, and garnish for a beautiful presentation to complete.
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Final Product
Keep the hotpot simmering on the stove, add water spinach and mustard greens on the side, and dip them into the pot as you eat.
You can enjoy this dish with rice vermicelli or instant noodles, both are very suitable! On rainy days, gathering with family and friends around a steaming hot pot is just perfect. Get into the kitchen and show off your cooking skills right away!
How to choose fresh and delicious beef
- For hot pot dishes, you should choose cuts from the tenderloin, shoulder, or shank because the meat in these areas is usually tender, fragrant, and sweet.
- Fresh beef always has a red color with white streaks intermingled, and the beef fat is bright yellow. The meat fibers are small and not too smooth.
- When pressing on the meat, it should feel firm, not mushy, and have good elasticity.
- You should not buy meat that has turned pale green or dark red, with dark yellow fat, especially if there are tiny spots on the surface and it feels slimy to the touch.
- Additionally, avoid buying meat that has a strong, unpleasant odor as it indicates that it has been stored for too long.
See details: How to choose fresh and delicious beef
How to eliminate the smell of beef
- Method 1: Soak the beef in white wine for 15 minutes, then rinse it with clean water.
- Method 2: Put the beef in a pot of water, heat it for about 3 – 5 minutes, then take it out and rinse it to reduce the odor. Note that you should only heat it to about 50 degrees Celsius, not boil it.
- Method 3: Use lemon or vinegar to rub on the beef for 5 – 7 minutes, then rinse with clean water.
- Method 4: Roast a piece of ginger, then mash it and rub it on the beef, then rinse it clean.
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Hope that with the 2 beef mushroom hotpot recipes that TasteVN just shared can help you make your parties more special. Wishing you success!
