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Korean Soybean Paste Hotpot

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Total time: 30 minutes

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Serves 4

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5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


160g - Beef, brisket, boneless, lean part, thinly sliced

200g - Tofu, firm

1 pc - Small, zucchini, green, unpeeled, raw

100g - Mushrooms, enoki

5 pcs - Mushrooms, shiitake, dried

100g - Radish, white, raw, thinly sliced

1 pc - Large onions, spring or scallions,, thinly sliced raw

½ pc - Small, onion

2 tb - Mirin

3 cup - Water

45g - Korean soybean paste

15g - Gochujang Hot Sauce

2 tsp - Chilli, flakes

1 pc - Garlic, cloves, minced

20g - Peppers, hot chili, green, raw, thinly sliced

.5g - Pepper, black, ground


Cooking pot, Chopping board, Knife, Sieve


1. Soak the dried shiitake mushrooms in warm water for 15 mins or until the mushroom is soft. Drain the water. Slice into 1 cm thick.

2. Heat a cooking pot over medium heat, add beef, mirin and ground black pepper. Stir fry the beef until it turns brown.

3. Add the water and bring it to a boil. Add Korean soybean paste and gochujang into the water, using a sieve, to dissolve easily.

4. Add Korean chili flakes and garlic. Stir and bring the mixture to a boil.

5. Add zucchini and radish and boil for 1 min.

6. Add the enoki and shiitake mushrooms and tofu then boil for 1 min. Add green onions and chilies and boil a further 1 min. Serve hot.


1 serving = about 403g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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