Korean Beef Hot Pot
Thinly sliced beef in a soy marinade simmers in a shallow pot with napa cabbage and oyster mushrooms.
- Prep
- 23 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Thinly sliced beef sirloin Raw weight after trimming visible fat and sinew and slicing thinly
- 260 g
- Oyster mushrooms
- 100 g
- Napa cabbage
- 140 g
- onion
- 70 g
- scallion
- 20 g
- Unsalted beef stock
- 4 C
Seasonings
- Brewed soy sauce
- 2 T
- sugar
- 1/2 T
- Garlic
- 8 g
- sesame oil
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the vegetables and mushrooms
Tear 100 g of oyster mushrooms into bite-size pieces. Cut 140 g of napa cabbage into 3 cm pieces, slice 70 g of onion thinly and cut 20 g of scallion on the diagonal.
-
Mix the beef marinade
Mix soy sauce 2 T, sugar 1/2 T, minced garlic 8 g, and sesame oil 1/2 T.
-
Marinate the beef
Separate the beef slices 260 g and toss them in the marinade. Cover and refrigerate for 15 minutes.
-
Arrange the beef and vegetables
Put the beef in the centre of a wide, shallow pot and arrange the mushrooms and vegetables around it.
-
Add stock and separate the beef
Pour the unsalted beef stock 4 C along the edge. Bring to a boil over medium-high heat, then separate the beef with tongs and submerge it.
-
Simmer the cabbage and beef
Reduce to medium heat and simmer until the cabbage stems are tender. Serve hot after the beef centre holds at or above 75°C for 1 minute.
