🥢 Introduction
Korean beef suyuk has been very popular in Korea lately, and after seeing it so many times, I finally decided to make it myself. I wasn’t expecting much from the first try, but I was honestly surprised by how good it was.
The beef turned out really tender, and the broth had so much flavor even though I didn’t use a lot of seasoning. I served it with napa cabbage, enoki mushrooms, and chives, and the combination worked so well together.
After making it once, I ended up making it again pretty soon. Now it’s one of those dishes I often make when I want something comforting and easy, and it has also become one of my favorite dishes to serve when we have guests. I love bringing the whole pot to the table because it looks beautiful without requiring much extra work.
Another thing I like about this recipe is that the broth from cooking the beef becomes the base of the hot pot. Nothing goes to waste, and the vegetables become even more delicious as they cook in the broth.
I originally made this because I wanted to see what all the excitement was about. Now I completely understand it. It’s much easier to make than it looks, and the result is seriously delicious.
🛒Ingredients
For the Beef Suyuk
✓ 800 g beef brisket
✓ 700 ml water
✓ 2 green onions
✓ 10 cloves garlic
✓ ½ tsp ground black pepper – You can also use whole black peppercorns when boiling the beef.
✓ 50 ml mirin (optional) – Helps reduce the strong smell of the beef and adds a subtle sweetness. You can skip it if you don’t have any.
For the Hot Pot
✓ 8–10 napa cabbage leaves
✓ 1–2 packs enoki mushroom
✓ 80 g chives
✓ Beef broth, as needed – Use enough to cover the vegetables and beef.
For the Dipping Sauce
✓ 3 Tbsp soy sauce
✓ 3 Tbsp water
✓ 1 Tbsp sugar
✓ 2 tsp minced garlic
✓ 3 Tbsp green onion
✓ 1 tsp wasabi
🍳 How to Make Korean Beef Suyuk (Beef Hot Pot)
Step 1. Prepare the Beef
Soak the beef in cold water for about 1 hour to remove any excess blood. Drain and rinse well.
Step 2. Cook the Beef
Place the beef in a pot and add enough water to completely cover it. Add the green onions, garlic, and black pepper.
Bring to a boil over medium-high heat. Once the water starts boiling, reduce the heat to low and let the beef simmer gently for about 1 hour, or until tender. Avoid boiling it too vigorously, as a gentle simmer helps keep the beef tender.
Step 3. Cool and Slice
Remove the beef from the broth and let it cool completely. Once cooled, slice it thinly against the grain.
Strain the cooking broth and set it aside. Don’t throw it away—we’ll use it for the hot pot.
step 4. Arrange the Hot Pot
Thinly slice the napa cabbage and spread it over the bottom of the pot.
Arrange the chives and enoki mushrooms neatly in a circle on top of the cabbage. Place the sliced beef in the center and over the top.
Step 5. Add the Broth and Cook
Pour the reserved beef broth into the pot, adding enough to generously cover the vegetables and beef.
Bring everything to a gentle simmer over medium heat and cook until the vegetables are tender and the beef is heated through.
Step 6. Serve with the Dipping Sauce
Bring the hot pot straight to the table while it’s still bubbling.
Serve with a simple dipping sauce made with soy sauce, water, sugar, minced garlic, green onion, and wasabi.
Dip the tender beef and vegetables into the sauce and enjoy while everything is hot. The soft napa cabbage, tender beef, and chives are especially delicious with the savory dipping sauce.
🍽️ Serving Tips
I like to bring this hot pot straight to the table while the broth is still gently bubbling. I always serve the dipping sauce on the side and dip the beef and vegetables as I eat. My favorite way to enjoy it is to pick up a piece of tender beef with some napa cabbage, chives, and enoki mushrooms, then dip everything into the sauce. The combination is simple, but so good.
❓ FAQ
Q. Can I use a different cut of beef?
A. Yes. I used beef brisket for this recipe, but beef shank or chuck can also work well. Choose a cut that becomes tender with slow cooking.
Q. How do I know when the beef is tender enough?
A. The beef should be tender enough to slice easily, but still hold its shape. If it feels tough when you pierce it with a fork, cook it a little longer.
Q. Why should I cool the beef before slicing?
A. Cooling the beef makes it easier to slice neatly. It also helps the slices keep their shape when you add them back to the hot pot.
Q. Do I need to slice the beef against the grain?
A. Yes. Slicing against the grain makes the beef much easier to chew, especially when using cuts like brisket or shank.
Q. How do I keep the beef from becoming tough?
The key is to simmer the beef gently rather than boiling it vigorously. Once the water comes to a boil, reduce the heat and cook it slowly until tender.
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Korean Beef Suyuk (Beef Hot Pot)
Ingredients
Method
- Soak the beef in cold water for 1 hour. Drain and rinse.
- Add beef, water, green onions, garlic, and pepper to a pot. Bring to a boil, then simmer over low heat for about 1 hour until tender. Cool the beef, slice thinly, and reserve the strained broth.
- Arrange cabbage, chives, enoki mushrooms, and beef in a pot. Add the reserved broth and simmer until heated through.
- Mix the dipping sauce ingredients and serve on the side.
Hi, I’m Vella, a Korean home cook sharing easy Korean recipes for everyday cooking. I focus on simple recipes, practical tips, and ingredients that are easy to find outside Korea.