Beef Brisket and Cheonggukjang Hot Pot recipe - ingredients, nutrition and when to eat it
This savory hot pot bubbles with beef brisket, cheonggukjang, tofu, and mushrooms.
This savory hot pot bubbles with beef brisket, cheonggukjang, tofu, and mushrooms. The rich beef and deep aroma of fermented soybeans make it a hearty dinner with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 654.5g serving): 421 kcal · protein 24.9g · carbohydrate 13.3g · fat 29.8g · sodium 235.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cheonggukjang varies in saltiness by brand. Start with the recommended amount, taste, then add a little more if you want a stronger flavor.
Tips: Brisket can turn tough if simmered too long, so add it at the end and cook just until it changes color.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 70 g
- Cheonggukjang (fermented soybean paste) — 1.5 Tbsp
- Tofu — 0.3 block
- Shiitake mushrooms — 1 pc
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 0.5 tsp
- Dried anchovies — 5 pc
- Dried kelp — 1 sheet
- Water — 350 ml