Classic Beef Hot Pot
Equipment
Ingredients
Broth Base
beef brisket (thinly sliced)
500 g
chicken broth (room temperature)
1500 ml
fresh ginger (sliced)
30 g
garlic cloves (crushed)
4 pcs
Vegetables & Noodles
Chinese cabbage (cut into chunks)
300 g
shiitake mushrooms (sliced)
200 g
firm tofu (cubed)
200 g
rice noodles (dried)
200 g
Dipping Sauce
soy sauce
60 ml
sesame oil
15 ml
chili flakes
5 g
Instructions
Prepare the broth
Slice ginger and crush garlic, then combine with beef broth in a large pot.
Heat the broth
Bring the broth to a gentle boil over medium heat.
Prepare vegetables
Cut cabbage into chunks and slice mushrooms while broth simmers.
Cook the beef
Add thinly sliced beef to the boiling broth and cook for 2-3 minutes until just done.
Add vegetables and noodles
Add cabbage, mushrooms, tofu, and rice noodles to the pot. Cook until vegetables are tender and noodles are soft.
Prepare dipping sauce
Mix soy sauce, sesame oil, and chili flakes in a small bowl for dipping.
Serve hot pot
Ladle hot broth, beef, vegetables and noodles into individual bowls. Serve with dipping sauce on the side.
Original recipe
Storage
Store broth and solids separately for best texture. Reheat broth first, then add vegetables and noodles.
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