Description
This recipe provides a soul-warming, classic beef-based Korean hot pot broth with doenjang (fermented soybean paste). It’s a deeply savory, umami-rich broth designed to be the foundation of a Korean hotpot experience.
Ingredients
Scale
- 2 lbs beef bones (marrow or knuckle bones preferred)
- 1/2 lb brisket or shank
- 1 onion, halved
- 1 head of garlic, halved crosswise
- 2-inch piece of ginger, sliced
- 2 scallions, whole, slightly smashed
- 1 tbsp black peppercorns
- 12 cups water
- 3 tbsp doenjang (fermented soybean paste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- Salt to taste
- Optional Add-ins: Napa cabbage, bok choy, spinach, enoki mushrooms, shiitake mushrooms, oyster mushrooms, Korean rice cakes (tteok), firm or silken tofu, sliced brisket or ribeye for dipping, Korean glass noodles (dangmyeon) or ramen, assorted dipping sauces
Instructions
- Blanch the bones and meat: Place beef bones and brisket in a large pot, cover with water, and boil for 10 minutes. Drain, rinse bones and meat, and clean the pot.
- Build the broth: Return cleaned bones and brisket to the pot. Add 12 cups fresh water, onion, garlic, ginger, scallions, and peppercorns. Bring to a boil, then reduce to a simmer. Simmer uncovered for 3 hours, skimming foam and fat.
- Infuse the flavor: Remove brisket and set aside. Stir in doenjang, soy sauce, and fish sauce. Simmer for another 30-45 minutes.
- Strain the broth: Strain the broth through a fine mesh sieve into another pot or bowl. Discard solids. Return clear broth to a clean pot and season with salt if needed.
- Assemble the hot pot: Heat the broth on a portable burner. Arrange hot pot ingredients on trays and let diners add them to the simmering broth. For a dual broth experience, divide the pot and add a spicy gochujang broth or a clear broth to the other half.
Notes
- This broth makes an excellent base for Korean beef hot pot ramen.
- Thinly sliced beef brisket or ribeye cooks quickly in the simmering broth.
- Glass noodles (dangmyeon) are a classic pairing for this Korean broth.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: Approx. 2 cups broth
- Calories: Varies based on add-ins
- Sugar: Varies based on add-ins
- Sodium: Varies based on add-ins
- Fat: Varies based on add-ins
- Saturated Fat: Varies based on add-ins
- Unsaturated Fat: Varies based on add-ins
- Trans Fat: Varies based on add-ins
- Carbohydrates: Varies based on add-ins
- Fiber: Varies based on add-ins
- Protein: Varies based on add-ins
- Cholesterol: Varies based on add-ins
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