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
- 8 cups beef or anchovy stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 4 cloves garlic, minced
- 3 slices ginger, sliced into coins
- 1.5 lbs beef ribeye or short loin, thinly sliced
- 3 cups napa cabbage, chopped
- 8 oz shiitake mushrooms, halved
- 4 stalks scallions, cut into 2-inch pieces
- 14 oz tofu, pressed and cubed
- ½ cup ssamjang (Korean dipping paste)
- 3 tbsp sesame oil
Instructions
- 1
Slice beef against the grain into 1/8-inch-thin sheets. Arrange on a plate.
- 2
Halve shiitake mushrooms. Chop napa cabbage into 2-inch pieces. Cut tofu into 1-inch cubes.
- 3
Mix ssamjang and sesame oil in a small bowl. Divide between dipping sauce bowls.
- 4
In a large pot or Korean hot pot, combine stock, soy sauce, mirin, minced garlic, and ginger slices.
- 5
Bring broth to a boil over medium-high heat, then reduce to a gentle simmer.
- 6
Add mushrooms and tofu. Simmer for 3 minutes until mushrooms soften slightly.
- 7
Add napa cabbage and scallions. Simmer for 1 minute until cabbage just begins to wilt.
- 8
Using chopsticks or tongs, place 3-4 beef slices directly into the simmering broth.
- 9
Swirl gently for 10-15 seconds until beef loses its raw color and curls slightly.
- 10
Transfer beef and vegetables to individual bowls with broth. Repeat with remaining beef in batches.
- 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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