📝 About This Recipe
Beoseot-jeongol is a celebratory Korean hot pot that showcases the deep, earthy flavors of assorted mushrooms and tender ribbons of beef. Unlike a typical stew, this dish is artfully arranged and simmered right at the table, creating a visually stunning centerpiece that captures the essence of communal dining. The light, soy-based broth acts as a canvas, allowing the natural sweetness of the vegetables and the savory depth of the marinated beef to shine through in every comforting spoonful.
🥗 Ingredients
The Beef & Marinade
- 250 grams Beef ribeye or brisket (very thinly sliced against the grain)
- 1 tablespoon Soy sauce
- 2 teaspoons Toasted sesame oil
- 1 teaspoon Minced garlic
- 1/4 teaspoon Black pepper (freshly ground)
The Mushroom Medley
- 4-5 pieces Shiitake mushrooms (sliced)
- 150 grams Oyster mushrooms (torn into bite-sized strips)
- 1 package Enoki mushrooms (bottoms trimmed)
- 2 pieces King oyster mushrooms (sliced lengthwise)
Vegetables & Aromatics
- 4-5 leaves Napa cabbage (cut into 2-inch pieces)
- 1/2 medium Carrot (julienned)
- 1/2 medium Onion (sliced)
- 3-4 stalks Green onions (cut into 2-inch lengths)
- 1 Red chili pepper (sliced diagonally)
The Broth & Seasoning
- 4 cups Anchovy and kelp stock (homemade or store-bought)
- 1 tablespoon Soup soy sauce (Guk-ganjang) (for depth of saltiness)
- 1 tablespoon Minced garlic
- to taste Salt
👨🍳 Instructions
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1
Start by marinating the beef. In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 2 teaspoons of sesame oil, 1 teaspoon of minced garlic, and black pepper. Mix well by hand and let it sit for 20 minutes.
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2
Prepare the mushrooms. Clean them with a damp paper towel (avoid soaking). Slice the shiitake and king oyster mushrooms, tear the oyster mushrooms into strips, and trim the woody ends off the enoki mushrooms.
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3
Prepare the vegetables. Cut the napa cabbage, onion, carrots, and green onions into uniform sizes to ensure even cooking and a beautiful presentation.
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4
In a wide, shallow pot (jeongol-naembi), begin arranging the ingredients. Start by placing the napa cabbage and onions at the bottom to create a base.
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5
Arrange the mushrooms and other vegetables in clusters around the perimeter of the pot. Group them by type to create a vibrant, organized color wheel.
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6
Place the marinated beef in the very center of the pot, mounding it slightly so it sits prominently above the vegetables.
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7
In a separate jug, mix the anchovy kelp stock with the soup soy sauce and 1 tablespoon of minced garlic.
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8
Carefully pour the stock mixture into the side of the pot, being careful not to disturb your beautiful arrangement. The liquid should come up about 2/3 of the way.
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9
Place the pot on a portable burner at the table, or on your stove over medium-high heat. Bring the broth to a gentle boil.
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10
As the broth boils, use a spoon to skim off any foam or impurities that rise to the surface to keep the broth clear and clean-tasting.
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11
Gently break up the beef in the center so it cooks evenly. Once the beef is no longer pink and the mushrooms have softened (about 5-8 minutes of boiling), the dish is ready.
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12
Taste the broth and add salt if necessary. Top with the sliced red chili for a pop of color and a hint of heat before serving immediately.
💡 Chef's Tips
For the most authentic flavor, use 'Guk-ganjang' (Korean soup soy sauce), which is saltier and lighter in color than regular soy sauce. If you cannot find anchovy stock, a light dashi or a low-sodium beef broth can work as a substitute. Don't overcook the mushrooms; they should retain a slight springy texture rather than becoming mushy. To make the beef easier to slice thinly, freeze it for about 45-60 minutes until it is firm but not rock-solid. Add some soaked glass noodles (dangmyeon) to the pot for extra texture and heartiness.
🍽️ Serving Suggestions
Serve with a bowl of warm purple rice (heungmi-bap) for a nutty contrast. Provide a simple dipping sauce made of soy sauce, vinegar, and a touch of wasabi or hot mustard for the beef and mushrooms. Pair with classic Korean side dishes like Baechu-kimchi and a refreshing cucumber salad (oi-muchim). Serve with a chilled glass of Soju or a light Korean rice wine (Makgeolli) to balance the savory umami. When the pot is nearly empty, add a bowl of rice and some chopped seaweed to the remaining broth to make a savory porridge (juk).