Beef Brisket and Silken Tofu Hot Pot recipe - ingredients, nutrition and when to eat it
Thinly sliced beef brisket, silken tofu, and mushrooms simmer in a spicy broth for everyone to share.
Thinly sliced beef brisket, silken tofu, and mushrooms simmer in a spicy broth for everyone to share. Savory beef and soft tofu pair with a warming kick, making it a lovely fit for a chilly evening.
Soups & stews · 30 minutes to cook
Tips: Briefly toast the gochugaru in oil to bring out its color and aroma in the broth. Pour in the stock within 30 seconds so it doesn’t burn.
Tips: Add the silken tofu at the end in large spoonfuls to keep its soft, curdled shape.
Tips: Stock and soy sauce can vary in saltiness, so add salt little by little at the end.
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Ingredients (1 serving)
- Thinly Sliced Beef Brisket — 100 g
- Silken Tofu — 1 pack
- Enoki Mushrooms — 0.5 pack
- Oyster mushrooms — 50 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 tsp
- Korean red pepper flakes — 1 Tbsp
- Korean chili paste — 0.5 Tbsp
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Beef broth — 400 ml
- Salt — 0.5 tsp