Spicy Beef and Mung Bean Sprout Hot Pot recipe - ingredients, nutrition and when to eat it
Beef, mung bean sprouts, and mushrooms simmer in a spicy, savory broth in this hot pot, made for sharing around the table.
Beef, mung bean sprouts, and mushrooms simmer in a spicy, savory broth in this hot pot, made for sharing around the table. The rich beef and crisp sprouts go especially well with rice for an easy dinner.
Soups & stews · 30 minutes to cook
Tips: Mung bean sprouts soften quickly, so add them at the end and cook just until tender.
Tips: If the beef brisket releases a lot of fat, you can skim some off before adding the stock.
Tips: For a deeper broth, use some of the water from soaking the shiitake mushrooms in place of stock.
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Ingredients (1 serving)
- Beef Brisket — 100 g
- Mung Bean Sprouts — 1 handful
- Shiitake Mushrooms — 2 pc
- Enoki Mushrooms — 0.5 pack
- Onion — 0.3 pc
- Green Onion — 0.3 pc
- Garlic — 1 tsp
- Korean Red Pepper Flakes — 1 Tbsp
- Korean Red Pepper Paste — 0.5 Tbsp
- Soy Sauce — 1 Tbsp
- Beef Stock — 2 cup
- Sesame Oil — 1 tsp
- Ground Black Pepper — 0.2 tsp