Korean Beef Hot Pot

Korean Beef Soup can be made at home- say what? Oh, and it’s not difficult- say what times two? You guys, this soup is so dang awesome. I really hate to toot my own horn (yeah, right) but it is that freakin’ delicious

Course Main Course, Soup

Cuisine Asian

Keyword comfort food, healthy soup, hot pot

Prep Time 10

Cook Time 1

Total Time 1 10

Servings -6

Calories 619kcal

Author Monica Stevens Le

Ingredients

1 head of garlic minced (approximately 12 cloves)
3 tablespoons ghee or avocado oil divided in two
1 large or 2 small yellow onions finely diced
2 large carrots diced
1 ½ pounds grassfed beef stew meat (ground beef will work well too)
½ cup coconut aminos
4 cups beef or chicken stock
1 star anise
2 tablespoons coconut palm sugar omit for Whole30 compliance
8 ounces crimini mushrooms
2 tablespoons toasted sesame oil
1 teaspoon fish sauce
3 tablespoons sesame seeds
1 teaspoon cayenne pepper
sea salt and ground black pepper to taste

Instructions

In a large and deep frying pan or stockpot, saute the minced garlic with half of the oil on medium heat. Once garlic turns brown and looks crunchy, set aside in a small plate.
Add the diced onion into the pan with the other half of oil and saute until translucent. Add in the diced carrots and combined for 1-2 more minutes. Brown and separate the beef in the pan with the vegetables.
Once meat is cooked through, add aminos and broth. Add enough beef broth to cover the meat (approximately 4 cups).
Add in the star anise and coconut sugar. Stir well and bring to the mixture to a boil. Then, reduce the heat to a simmer for 45-50 minutes (until meat is tender).
Mix in the rest of the ingredients & the browned garlic. Simmer for another 5-10 minutes. Serve hot!

Notes

If you are feeling sassy, crack an egg or two into your bowl while it is still boiling. So dang delectable. Guh!

Nutrition