STEP 1/7
Prepare vegetables for mushroom hot pot.
It's a cold spring onion dish for beef mushroom hot pot. Haha
Find the vegetables in the refrigerator and put them all in.
Add the mushrooms you like, too.
STEP 2/7
Put bulgogi in the middle and add vegetables, tofu, and minced garlic together.
STEP 3/7
Add anchovies, kelp, dried pollack, shrimp, green onions, and boil again and pour the broth until the ingredients are submerged.
STEP 4/7
Pour the broth and put the green onions, cheongyang red pepper, and red pepper on top.
If you eat it with children, you can take out Cheongyang red pepper.
Since there's beef in it, you can eat it more deliciously if it's slightly spicy
I put one in. It doesn't taste that spicy.
STEP 5/7
Add a little bit of cooking wine and pepper.
STEP 6/7
I seasoned it with soy sauce.
I tend to eat it not salty, so 1-2 tablespoons of soy sauce is good for seasoning, so I only put in soy sauce,
I think more than 2 spoons should go in.. Season the rest with salt if you want.
If the color gets too dark, the soup becomes very murky.
STEP 7/7
There was water parsley in the refrigerator, so I put it up and put it in a hot soup like shabu-shabu, and it was fragrant and so delicious.
If you have crown daisy or water parsley, try it together!