Beef Belly and Mung Bean Sprout Soybean Paste Hot Pot recipe - ingredients, nutrition and when to eat it
This savory hot pot simmers beef belly and mung bean sprouts in a Korean soybean paste broth.
This savory hot pot simmers beef belly and mung bean sprouts in a Korean soybean paste broth. The beef’s rich flavor and the sprouts’ crisp texture complement each other, making it a satisfying choice when you want a warm, hearty soup for lunch or dinner.
Soups & stews · 25 minutes to cook
Tips: Avoid simmering the mung bean sprouts for too long if you want them to stay crisp.
Tips: The saltiness of soybean paste varies by brand, so taste the broth and adjust the amount as needed.
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Ingredients (1 serving)
- Thinly sliced beef short plate — 100 g
- Mung bean sprouts — 1 handful
- Doenjang — 1 Tbsp
- Water — 400 ml
- Green onion — 0.3 pc
- Garlic — 2 pc
- Tofu — 0.3 block