Hearty Beef and Vegetable Hot Pot for the Whole Family
Super Simple Beef Hot Pot: Enjoy Abundant Meat and Refreshing Broth at Once!
Introducing a special beef and vegetable hot pot recipe that will satisfy both your meat-loving child and your dad who craves warm broth. This dish harmoniously blends generous portions of meat, fresh vegetables, and a deep, refreshing broth, sure to capture everyone’s taste buds.
Main Ingredients- 520g Beef (Bulgogi cut or thinly sliced for Shabu-shabu recommended)
- 1 piece Radish (about 1/4 of a medium radish)
- 2 handfuls Bean Sprouts (use fresh ones)
- 1/2 Onion
- 1 handful Carrots
- 2/3 pack King Oyster Mushrooms (or Enoki)
- 1/2 Red Chili Pepper (for color and a hint of spice)
- 140ml Sprite (adds a subtle sweetness and flavor to the broth. Water can be substituted)
Seasoning- 1 Tbsp Granulated Sugar or Sugar
- 2 Tbsp Mirin or Cooking Wine
- 1 Tbsp Plum Extract
- 2 Tbsp Minced Garlic
- 1/10 Tbsp Grated Ginger (optional, or a very small amount)
- 5 Tbsp Soy Sauce
- 1 Tbsp Granulated Sugar or Sugar
- 2 Tbsp Mirin or Cooking Wine
- 1 Tbsp Plum Extract
- 2 Tbsp Minced Garlic
- 1/10 Tbsp Grated Ginger (optional, or a very small amount)
- 5 Tbsp Soy Sauce
Cooking Instructions
Step 1
First, slice the radish into pieces about 0.3cm thick and cut each piece into 8 wedges. Thin slices will cook faster and allow the broth to absorb more flavor.
Step 2
Peel and thinly julienne the onion and carrots. Remove the seeds from the red chili pepper and slice it thinly on an angle for color. Trim the base of the king oyster mushrooms, separate them into individual pieces, and rinse lightly under running water. (Don’t let them drain for too long.)
Step 3
In a hot pot, arrange the sliced radish and bean sprouts at the bottom. The bean sprouts will add a refreshing sweetness to the broth as they cook.
Step 4
Next, lay a thin layer of beef over the vegetables. Evenly spread the julienned onions, carrots, and separated king oyster mushrooms on top of the beef. Add another layer of beef, followed by the remaining vegetables and beef, arranging them attractively in layers. (It’s best to finish with a layer of beef on top.)
Step 5
In a bowl, combine all the seasoning ingredients: 1 Tbsp sugar, 2 Tbsp mirin, 1 Tbsp plum extract, 2 Tbsp minced garlic, 1/10 Tbsp grated ginger, and 5 Tbsp soy sauce. Mix well to create the seasoning sauce.
Step 6
Pour the prepared seasoning sauce evenly over the ingredients in the pot. Then, carefully pour in 140ml of Sprite (or water). Bring to a boil over high heat.
Step 7
Once the broth begins to boil, use cooking chopsticks or tongs to gently lift and separate the ingredients at the bottom of the pot and the stuck-together pieces of meat. This ensures the beef cooks evenly without clumping.
Step 8
Carefully lift the cooked beef from the bottom of the pot to the top, and gently mix the uncooked beef from the top down. Continue to cook, ensuring even heat distribution to prevent the broth from becoming cloudy.
Step 9
Reduce the heat to medium and simmer gently until the beef and vegetables are fully cooked. Allow a little more time for the vegetables’ sweetness and the beef’s flavors to meld into the broth.
Step 10
Finally, add the sliced red chili pepper and stir gently. For an extra touch of flavor, sprinkle with black pepper, a drizzle of sesame oil, and toasted sesame seeds, according to your preference.
Step 11
This recipe is intentionally seasoned mildly to enhance the deep, natural flavors. When serving, you can enjoy it further by dipping the beef into a separate dipping sauce (mixed with soy sauce, vinegar, a pinch of chili powder, etc.) or a mixture of sesame oil, salt, and black pepper.
