Korean · Dinner
Beef Rib and Vegetable Hot Pot
A Korean beef short rib hot pot simmered with daikon, napa cabbage and onion in a garlic, ginger, doenjang and gochugaru broth built on beef stock. Bone-in ribs braise until meat pulls easily from bone, finished with scallion and sesame oil, served in its broth.
$7
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
451Calories
32.1gProtein
27.3gFat
15.2gCarbs
5.8gSugar
3.6gFiber
1512mgSodium
115mgChol
10.2gSat Fat
895mgPotassium
105mgCalcium
3.9mgIron
2.6mcgVitamin B12
21mgVitamin C
gluten-free-adaptable
low-carb
rich-umami
hidden-gems
Instructions
1
Prep
Trim excess surface fat from bone-in short ribs, pat dry, cut daikon into chunks, chop napa cabbage, quarter onion and smash garlic.
2
Blanch
Place ribs in cold water over high heat, boil 3 minutes to purge scum, drain and rinse under cold water until clear.
3
Simmer
Return ribs to clean pot with beef stock, water, onion and garlic over medium-high heat, bring to boil, reduce to low and simmer covered 70 minutes.
4
Build
Stir doenjang and gochugaru into broth, add daikon chunks and ginger, simmer uncovered over medium-low heat 15 minutes until daikon translucent.
5
Plate
Add napa cabbage and simmer 5 minutes until wilts, season with salt and pepper, ladle into bowl, scatter scallion over top and drizzle sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in beef short ribs
- 2 cup480ml beef stock
- 2 cup480ml water
- 7 oz200g daikon
- 2 cup140g napa cabbage
- 4 oz114g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp doenjang
- 2 tsp2 tsp gochugaru
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
