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Korean Beef Suyuk (Beef Hot Pot)

Tender beef, fresh vegetables, and a savory broth come together in this simple Korean hot pot. Serve with soy sauce and wasabi for dipping.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Servings: 3
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

For the beef
  • 800 g beef brisket
  • 700 ml Water
  • 2 green onions
  • 10 cloves garlic
  • ½ tsp ground black pepper
For the Hot Pot
  • 8–10 napa cabbage leaves
  • 1–2 packs enoki mushrooms
  • 80–100 g chives
  • Reserved beef broth
For the Dipping Sauce
  • 3 Tbsp soy sauce
  • 3 Tbsp water
  • 1 Tbsp sugar
  • 2 tsp minced garlic
  • 3 Tbsp finely chopped green onion
  • 1 tsp wasabi

Method
 

  1. Soak the beef in cold water for 1 hour. Drain and rinse.
  2. 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.
  3. Arrange cabbage, chives, enoki mushrooms, and beef in a pot. Add the reserved broth and simmer until heated through.
  4. Mix the dipping sauce ingredients and serve on the side.