Beef Brisket and Mushroom Doenjang Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot simmers beef brisket and mushrooms in a generous amount of doenjang broth and is served with rice.
This hot pot simmers beef brisket and mushrooms in a generous amount of doenjang broth and is served with rice. The hearty, earthy soybean paste, rich brisket, and chewy mushrooms make it a lovely fit for the dinner table.
Soups & stews · 30 minutes to cook
Nutrition (per 763g serving): 555.8 kcal · protein 30.9g · carbohydrate 19.6g · fat 41.4g · sodium 1009.6mg
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: Sear the brisket first to bring out its rich aroma. If there’s too much fat, skim some off with a paper towel.
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
Tips: Enoki mushrooms can turn soft if simmered too long, so add them near the end.
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Ingredients (1 serving)
- Beef brisket — 100 g
- Enoki mushrooms — 0.5 pack
- Shiitake mushrooms — 2 pc
- Doenjang (Korean soybean paste) — 1 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 tsp
- Water — 350 ml
- Tofu — 0.3 block
- Cheongyang chili pepper — 0.5 pc