Beef Short Plate & Dumpling Hot Pot
Soups & stews
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 4 servings.
Ingredients
- Gochugaru (Korean chili flakes)4 Tbsp
- Soy sauce1 Tbsp
- Guk-ganjang (soup soy sauce)3 Tbsp
- Anchovy fish sauce1 Tbsp
- Matsul (Korean cooking wine)1 Tbsp
- Minced garlic1 Tbsp
- Black pepper
- Thinly sliced beef short plate (woosamgyup)
- Stock
- Napa cabbage
- Bok choy
- Oyster mushrooms
- Dumplings (mandu)
How to make it
- 1
Make the seasoning paste: 4 tbsp gochugaru, 1 tbsp soy sauce, 3 tbsp guk-ganjang, 1 tbsp anchovy fish sauce, 1 tbsp cooking wine, 1 tbsp minced garlic, and a little black pepper.
- 2
Sear the beef in a pan, wiping away the fat as it renders.
- 3
Once the beef is mostly cooked, pour in the stock.
- 4
Add the napa cabbage, bok choy, oyster mushrooms and the seasoning paste.
- 5
Drop in the dumplings and eat as it simmers at the table.
From Bob Kim's recipe book