Korean beef hotpot is always a hotpot favored by many people due to its extremely simple cooking method that brings a delicious and unique flavor. Let’s cook with TasteVN to learn 2 ways to make Korean beef hotpot that many people adore right below!
1. Korean Beef Hotpot
-
Preparation
2 hours
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Korean Beef Hotpot For 4 people
Konnyaku noodles 400 gr (konjac/noodle) Enoki mushrooms 170 gr Beef 500 gr Fresh shiitake mushrooms 170 gr Oyster mushrooms 170 gr Tofu 130 gr Soy sauce 6 tablespoons Fish sauce 3 tablespoons Red wine 4 tablespoons Vegetables a little Roasted sesame a little Garlic 12 cloves Green onions 10 stalks Sugar/Ground pepper a little
How to choose fresh and delicious shiitake mushrooms
- To choose fresh and delicious shiitake mushrooms, you should select mushrooms with moderate caps, tightly curled, slightly yellow-brown in color, and feel a bit firm when gently squeezed.
- You should choose fresh shiitake mushrooms that still retain the characteristic aroma of the mushroom, with the cap intact, not broken.
- Avoid mushrooms that are dark in color, bruised, wilted, have an unusual odor, or feel a bit mushy when touched, as they may be spoiled or poisonous mushrooms.
How to prepare Korean beef hotpot
-
Prepare the ingredients
500g of beef, wash it clean with water. To be more thorough, you can use salt or lemon to rub directly on the piece of meat and then rinse it several times with clean water. Afterwards, use a knife to slice the meat into thin pieces.
Tip:- Lemon and salt not only help clean but also make the meat tender faster during cooking.
- To make the beef softer after slicing, remember to slice along the grain so that the cut pieces do not become tough, and slice the meat thinly so that when marinating, the spices quickly penetrate, and the meat cooks faster.
For 10 stalks of green onions, cut off the roots at the base, wash them with water, and cut them into segments about 2 finger lengths long.
Next, take 130g of tofu, wash it clean with water, and then use a knife to cut the tofu into bite-sized cubes.
Shiitake mushrooms and oyster mushrooms should have any spoiled parts removed with a knife and then soaked in diluted salt water for 15 minutes. After that, slice them thinly into bite-sized pieces.
Peel 1/2 onion, wash it clean with water, and then slice it thinly.
-
Make the sauce
First, take 12 cloves of garlic, peel them, wash them clean, and mince them into a bowl.
Then add to the bowl 6 tablespoons of soy sauce, 3 tablespoons of fish sauce, 4 tablespoons of red wine, 5 tablespoons of sugar, and 1 teaspoon of ground pepper. Stir the mixture well, and that’s the sauce done.
Tip: You can use Mirin to substitute if you don’t have red wine at home. -
Marinate the meat
Place the prepped beef in a bowl and add half of the sauce. Then, use chopsticks or a spoon to mix the beef thoroughly. Marinate for about 1 – 2 hours. However, if you want the meat to be more flavorful, you can marinate it overnight.
-
Rinse the noodles
Put 400g of konnyaku noodles in a strainer, rinse under clean water multiple times, then let them drain.
Tip: To keep the noodles fluffy and clean, you should rinse them before cooking. If you don’t have konnyaku noodles, you can replace them with other types of noodles as well. -
Completion
You add a little bit of vegetables, onion, green onion, enoki mushrooms, oyster mushrooms, shiitake mushrooms, tofu, and noodles around the pot. In the center, you place the beef and also pour the remaining sauce into the pot along with the ingredients, without needing to drizzle it over the beef.
To enhance the flavor, you sprinkle 1 teaspoon of toasted sesame on top.
Then, you pour about 2 liters of filtered water into the pot and place it on the stove, turn on high heat, and cover it to bring the water to a boil quickly. When the water boils, you reduce the heat to low and simmer for about another 5 minutes before you can enjoy it.
Tip:
- To ensure the beef cooks evenly, when the water boils, remember to use chopsticks to separate and stir the meat, making sure the meat is submerged in the water.
- You can use coconut water, chicken broth, or bone broth to make the hot pot tastier.
-
Final Product
The finished Korean beef hotpot will have a rich color due to the variety of ingredients. The beef is tender and evenly infused with spices. The broth has a sweet aroma mixed with a hint of beef flavor, making it incredibly attractive.
2. Korean Beef Hotpot (recipe shared by a user)
-
Preparation
30 minutes
-
Cooking
50 minutes
-
Difficulty
Easy
Ingredients for Korean Beef Hotpot (recipe shared by a user) Serves 4 people
Tender beef 200 gr Beef bone broth 500 ml Brisket 1 piece (sliced thin) Spring onion 1 stalk Dipping greens 200 gr Bok choy 200 gr Button mushrooms 1 pack Oyster mushrooms 200 gr Tofu 4 pieces Carrot 1/2 piece Green bean vermicelli 1 bundle (or dong vermicelli) Dried shiitake mushrooms 10 gr Toasted sesame 1 teaspoon Chopped spring onion powder 1 teaspoon Ginger powder 1/2 teaspoon Soy sauce 50 ml Onion juice 20 ml Cooking oil 2 teaspoons Common seasoning a little (Sugar/salt/ground pepper)
Ingredient Images
How to Prepare Korean Beef Hotpot (recipe shared by users)
-
Preparing the mushrooms
First, place a pot on the stove, add 500ml of available beef bone broth to the pot, and heat over medium heat until it boils.
Dried shiitake mushrooms should be sliced thinly, soaked in 500ml of boiling water for about 30 minutes, and then added to the pot of beef bone broth on the stove. As for button mushrooms and oyster mushrooms, use a knife to cut off the stems, wash them clean, and let them drain.
-
Marinate beef
You add 50ml of soy sauce, 2 spoons of sugar, 20ml of onion juice, 1 teaspoon of scallion powder, and 1/2 teaspoon of ginger powder into a bowl (rice bowl).
Then, add 1 teaspoon of salt, 2 teaspoons of ground pepper, 2 teaspoons of cooking oil, and 1 teaspoon of toasted sesame, and stir well to combine.
The beef you bought should be sliced thinly, placed in a bowl, then pour the prepared sauce over it, mix well, and let it marinate for about 30 minutes.
-
Prepare the hotpot
Wash the vegetables and mushrooms thoroughly, arrange them on a plate, and cut the tofu into bite-sized pieces. Next, soak the mung bean noodles in water for about 10 minutes until soft, then drain and place them on a plate. Finally, put the marinated beef on the plate.
-
Cooking the hotpot
When eating, turn on the stove to bring the beef bone broth back to a boil. Then add vegetables, mushrooms, tofu, and beef. Once the beef is cooked, add the mung bean noodles and it’s ready to enjoy.
-
The finished product
So now you have a pot of Korean beef hotpot. The broth is sweet and light, harmonizing with tender beef that is perfectly cooked, along with fresh vegetables and mushrooms, which will surely make your family love it when they taste it.
How to choose fresh and delicious beef
- You should choose pieces of beef that are bright red with small white veins. The fat should be yellow, firm, and avoid meat with soft fat.
- Opt for beef with small fibers as it is tender; do not choose pieces with large fibers and too many tendons as they are tough and not tasty.
- When pressing the beef with your hand, it should not stick, the surface should be dry, and the meat should be elastic; there should be no strange odors when smelling it.
- Avoid choosing pieces of beef that are dark in color, have a purplish hue, and feel slightly slimy as they may not be fresh and could be spoiled.
How to choose fresh and delicious enoki mushrooms
- You should choose to buy mushrooms that are still fresh, not bruised, with stems that are not separated or mushy. Choose mushrooms that do not have slime on them.
- Choose enoki mushrooms that have a cloudy white color, without tiny spots on the stems or any unusual colors, and are not rotten.
- Do not choose mushrooms that are yellowing or have black spots on the stems, and feel slimy to the touch as these mushrooms may not be fresh or could be spoiled.
How to choose fresh and delicious oyster mushrooms
- You should choose mushrooms with thick stems, growing in clusters, firm and resilient, with the characteristic aroma of fresh oyster mushrooms.
- Choose mushrooms that do not have blotchy spots on them, and the surface of the mushrooms should be dry.
- Select mushrooms that are gray or white (depending on the type), but should not be torn too much, with a slightly concave cap and fine gills under the caps.
- Do not choose mushrooms that are soft and feel slimy because these mushrooms may be spoiled or no longer fresh.
TasteVN hopes that with the 2 ways to cook Korean beef hot pot mentioned above, you will be able to prepare a delicious and irresistible hot pot to treat your family and friends during warm meals. Wishing you success in your cooking!
