Tender Beef Brisket Hot Pot (So-Gogi)
Recommended for a Revitalizing Meal: Arong-satae Beef Brisket Hot Pot
Arong-satae Beef Brisket Hot Pot is truly a revitalizing and simple yet incredibly delicious dish made with beef brisket. It’s highly recommended when you need a boost of energy. ❤️
Main Ingredients- 700g Beef Brisket (Arong-satae)
- 1 bunch Chives (Buchu)
- 1/2 head King Oyster Mushrooms (Paeng-i Beoseot)
- 3-4 leaves Napa Cabbage (Al-baechu)
- 1 Red Chili Pepper (for garnish)
- 1 stalk Green Onion
- 1/4 Onion
- 4-5 cloves Garlic
- A pinch of Whole Black Peppercorns
- 2 Bay Leaves
Broth Seasoning- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Anchovy Sauce (Myeolchi-aekjeot)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Anchovy Sauce (Myeolchi-aekjeot)
Cooking Instructions
Step 1
First, soak the beef brisket in cold water for 30 minutes to 1.5 hours to remove any blood. Properly draining the blood is crucial for a clean flavor.
Step 2
After draining the blood, blanch the beef brisket in boiling water with 1 Tbsp of cooking wine (cheongju) for about 10-15 minutes. This step effectively removes impurities and any gamey smell.
Step 3
Remove the blanched brisket from the water. In a clean pot, add enough water to cover the meat, along with 1 green onion, 1/4 onion, 4-5 cloves of garlic, a pinch of whole black peppercorns, and 2 bay leaves, to prepare for boiling.
Step 4
Bring the pot to a boil over high heat, then reduce to medium heat and simmer for 1.5 to 2 hours until the brisket is very tender. Skim off any foam that rises to the surface during cooking to ensure a clear and clean broth.
Step 5
While the beef brisket is cooking, prepare the accompanying vegetables. Wash the chives and cut them into 5-7 cm lengths. Remove the base of the king oyster mushrooms and separate them into strands. Cut the napa cabbage into bite-sized pieces.
Step 6
Once the beef brisket has simmered for two hours, remove it from the pot. Instead of slicing immediately, let it cool down slightly. Slicing it after it has cooled a bit will help maintain its shape and prevent it from falling apart.
Step 7
Slice the cooled beef brisket thinly against the grain. Thin slices will provide a more tender and melt-in-your-mouth texture.
Step 8
Strain the broth used for boiling the brisket through a sieve, discarding the solids, and reserve the clear liquid in a separate pot. This will be the base for your hot pot.
Step 9
Season the reserved clear broth with 1 Tbsp of soup soy sauce and 1 Tbsp of anchovy sauce to add depth of flavor and adjust the saltiness. This seasoned broth will form the foundation of your hot pot.
Step 10
In a small bowl, combine 5 Tbsp of regular soy sauce, 5 Tbsp of water, 1 Tbsp of sugar, 1 Tbsp of vinegar, and 1 Tbsp of minced garlic. Mix well. Add 1 finely chopped green chili pepper (seeds removed), 1 finely chopped red chili pepper (seeds removed), and a little chopped green onion to create the spicy and sweet dipping sauce. Add 1/2 Tbsp of wasabi according to your preference.
Step 11
Arrange the prepared napa cabbage at the bottom of your hot pot. Neatly layer the chives and king oyster mushrooms on top of the cabbage.
Step 12
Carefully arrange the thinly sliced beef brisket over the vegetables. Decorate the center with sliced red chili pepper for a splash of color. Pour in the seasoned broth until it’s just covering the ingredients. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the vegetables are cooked and all the flavors have melded together. Serve hot, dipping the tender brisket and vegetables into the prepared sauce for an incredibly delicious Arong-satae Beef Brisket Hot Pot.
