Chadol Baegi: Korean Marbled Beef Hot Pot
Thinly sliced marbled beef cooked tableside in a bubbling broth with vegetables and dipping sauces. A celebratory Korean BBQ experience at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Slice beef against the grain into 1/8-inch-thin sheets. Arrange on a plate.
Step 2
Halve shiitake mushrooms. Chop napa cabbage into 2-inch pieces. Cut tofu into 1-inch cubes.
Step 3
Mix ssamjang and sesame oil in a small bowl. Divide between dipping sauce bowls.
Step 4
In a large pot or Korean hot pot, combine stock, soy sauce, mirin, minced garlic, and ginger slices.
Step 5
Bring broth to a boil over medium-high heat, then reduce to a gentle simmer.
Step 6
Add mushrooms and tofu. Simmer for 3 minutes until mushrooms soften slightly.
Step 7
Add napa cabbage and scallions. Simmer for 1 minute until cabbage just begins to wilt.
Step 8
Using chopsticks or tongs, place 3-4 beef slices directly into the simmering broth.
Step 9
Swirl gently for 10-15 seconds until beef loses its raw color and curls slightly.
Step 10
Transfer beef and vegetables to individual bowls with broth. Repeat with remaining beef in batches.
Step 11
Serve hot with ssamjang sauce on the side for dipping. Add more scallions and beef as needed.
Tools you’ll need
- sharp knife
- cutting board
- large pot or Korean hot pot (earthenware or stainless steel)
- small mixing bowl
- chopsticks or long tongs
- serving bowls (4–6)
- individual dipping sauce bowls (4–6)
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