Rich & Savory Beef Hot Pot with Soy Milk Broth
Experience a Double Dose of Richness: Beef Hot Pot with [Chungsam Foods] Thick Soy Milk Broth
Elevate your beef hot pot to a new level of deliciousness with the addition of [Chungsam Foods] Thick Soy Milk Broth, making it incredibly rich and savory. Perfect for warming up on a chilly day!
Main Ingredients- Napa Cabbage leaves 2
- Bean Sprouts 2 handfuls
- King Oyster Mushroom 1
- Carrot 1/8
- Green Chili Pepper 1 (or regular green pepper)
- Scallion (white part, thinly sliced) 1 handful
- Beef (thinly sliced for hot pot/shabu-shabu recommended) 2 handfuls
- Fish Cakes (square type) 2 sheets
- Enoki Mushrooms 1 bundle
- Firm Tofu 1/2 block
Beef Marinade- Miryang (or Cooking Wine) 1 Tbsp
- Soy Sauce 1 Tbsp
- Minced Garlic (or sliced garlic) 2 cloves worth
Hot Pot Seasoning & Broth- Salted Shrimp (Saeujeot) 2 Tbsp (includes 1 Tbsp for tasting)
- Chungsam Foods Thick Soy Milk Broth 1 cup (200ml)
- Water 2 cups (400ml)
- Miryang (or Cooking Wine) 1 Tbsp
- Soy Sauce 1 Tbsp
- Minced Garlic (or sliced garlic) 2 cloves worth
Hot Pot Seasoning & Broth- Salted Shrimp (Saeujeot) 2 Tbsp (includes 1 Tbsp for tasting)
- Chungsam Foods Thick Soy Milk Broth 1 cup (200ml)
- Water 2 cups (400ml)
Cooking Instructions
Step 1
First, prepare the vegetables. Cut the 2 Napa cabbage leaves in half lengthwise, then into 3-4cm pieces. Rinse the 2 handfuls of bean sprouts under running water and drain them well in a colander. Slice the King Oyster Mushroom into thin, flat pieces about 0.5cm thick, and do the same for the carrot. Thinly slice the green chili pepper (or regular green pepper) diagonally for color and a hint of spice. Thinly slice the white part of the scallion.
Step 2
Marinate the thinly sliced beef. In a bowl, combine the beef with 1 Tbsp Miryang (or cooking wine), 1 Tbsp soy sauce, and the minced garlic (or sliced garlic from 2 cloves). Gently mix and let it marinate for about 10 minutes. This step tenderizes the beef and adds great flavor.
Step 3
While the vegetables are being prepped, gently pat the marinated beef to remove excess moisture and arrange it at the bottom of your hot pot. Layering the beef at the base will create a richer broth.
Step 4
Let’s make some attractive rolls with the fish cakes and enoki mushrooms. Cut the square fish cakes in half, and then insert a bundle of enoki mushrooms through the cut, rolling them up tightly. This creates a beautiful, flower-like shape.
Step 5
Slice the firm tofu into flat pieces about 1cm thick. Cut the rolled fish cakes and enoki mushrooms from step 3 into bite-sized pieces. This adds a wonderful variety of textures to the hot pot.
Step 6
Now it’s time to arrange all the ingredients artfully in the pot. Start with the marinated beef at the bottom, then add the rinsed bean sprouts, prepared King Oyster mushrooms, carrots, the fish cake and enoki rolls, tofu, and finally the Napa cabbage, arranging them attractively. Add 1 Tbsp of salted shrimp (saeujeot) at this stage for an initial boost of umami.
Step 7
Time to add the broth. Pour 2 cups (400ml) of fresh water into the pot. Bring it to a rolling boil over high heat initially. The ingredients will release their flavors as they cook, creating a delicious broth.
Step 8
Once the broth comes to a boil, reduce the heat to medium-low, cover the pot, and let it simmer for another 5-7 minutes, or until all the ingredients are tender. This allows the flavors to meld beautifully.
Step 9
Here’s the special secret ingredient that makes this hot pot unique: the soy milk! Carefully pour in 1 cup (200ml) of [Chungsam Foods] Thick Soy Milk Broth. The soy milk will make the broth incredibly creamy and savory.
Step 10
Finally, let’s add some color and aroma. Sprinkle the thinly sliced green chili peppers (or regular green peppers) prepared in step 9 over the top of the hot pot. Their vibrant color and spicy aroma will whet your appetite.
Step 11
Now, adjust the seasoning. Taste the broth and add the remaining 1 Tbsp of salted shrimp (saeujeot) if needed to reach your desired saltiness. Finally, add a generous amount of the sliced scallions and simmer for just a moment longer. Your delicious Beef Hot Pot with Soy Milk Broth is ready! Enjoy it while it’s hot.
