STEP 1/9
First, cut the zucchini in half lengthwise, then cut it at 0.5cm intervals, and prepare the cabbage at 2cm intervals. Slice Cheongyang peppers diagonally to a thickness of 0.7cm.
STEP 2/9
Cut the radish into 1cm thick pieces to add a deep taste and natural sweetness, and use the chives as they are, or cut them in half vertically, and cut them at 4-5cm intervals. I will cut the bottom of the mandarin duck about 1cm and tear the attached part. I'll make the sauce using soy sauce for soup, 1/3t of pepper, 2.5t of red pepper powder, and 1t of cooking wine.
STEP 3/9
Pour about 500mL of water into a pot and boil the radish and kelp for about 10 minutes.
STEP 4/9
When it starts to boil, add prepared vegetables except mushrooms. I like to take kelp out and eat it, so I left it there, but if you don't like it, you can take it out now.
STEP 5/9
And I'll add Honda City to add flavor. I put in about half a spoon. If you don't have it, you can skip it.
STEP 6/9
Now put in the beef brisket.
STEP 7/9
Boil it with the sauce to add the spicy taste and it's almost done.
STEP 8/9
Lastly, if you add mushrooms and boil it, the spicy beef brisket dish, beef mushroom hot pot, is complete.
STEP 9/9
It has a variety of vegetables and tastes good, and it's boiled simply, but the soup has a savory taste like yukgaejang. I'd like to recommend it to those who are looking for a delicacy. Enjoy your day! :)
1) If you use radish, the soup tastes better.
2) Please control the spicy taste with Cheongyang red pepper.