If you're in the mood for something comforting, bold, and packed with depth, this classic beef-based Korean hot pot broth with doenjang (fermented soybean paste) is your ticket to flavor heaven. It's not just another one of those Korean broth recipes—it’s a deeply savory, umami-rich broth that anchors a whole experience. This isn't your typical Korean beef soup or simple Korean soup recipe—it’s meant to be the soul of a proper Korean hotpot, inviting friends or family to gather around a bubbling pot of flavor and customize their own hot pot adventure. And yes, this one makes a killer hot pot ramen too if you’ve got noodles waiting.
Classic Beef-Based Korean Hot Pot Broth with Doenjang
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Main Course
Cuisine Korean
Large Stockpot or Dutch Oven (at least 6-8 quarts) You'll need this for boiling and simmering the broth.
Fine mesh strainer or cheesecloth To strain the broth for a clean, clear base.
Portable butane burner (optional) Great if you're serving the hot pot at the table for a full-on hot pot experience.
Shabu-shabu or divided hot pot (for hot pot with two broth types) If you want to serve a spicy gochujang side or a clear soup along with this doenjang broth.
For the Broth
- 2 lbs beef bones marrow or knuckle bones preferred – These form the deep, rich foundation for a beef-based korean broth.
- 1/2 lb brisket or shank – Adds body and meaty flavor to the stock.
- 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 – The heart of this recipe, giving it that earthy, funky depth.
- 1 tbsp soy sauce
- 1 tbsp fish sauce optional, for more umami
- Salt to taste
Optional Add-ins (for the hot pot setup)
- Napa cabbage bok choy, or spinach
- Enoki shiitake, or oyster mushrooms
- Korean rice cakes tteok
- Tofu firm or silken
- Sliced brisket or ribeye for dipping
- Korean noodles dangmyeon/glass noodles or ramen
- Assorted dipping sauces gochujang, sesame oil + salt, soy-scallion sauce
Step 1: Blanch the Bones and Meat
To ensure a clean, non-cloudy broth (and remove any unpleasant odors), start by placing your beef bones and brisket in a large pot. Cover with water and bring to a boil. Let it boil for 10 minutes, then drain and rinse the bones and meat under cold water. Clean the pot, too.
Step 2: Build the Broth
Place the cleaned bones and brisket back into the pot. Add 12 cups of fresh water along with onion, garlic, ginger, scallions, and peppercorns. Bring to a boil again, then reduce to a simmer. Simmer uncovered for 3 hours, skimming off foam and fat occasionally.
Step 3: Infuse the Flavor
After the initial 3-hour simmer, remove the brisket and set aside (you can slice it later for dipping or reuse in another korean soup recipe). Stir in doenjang, soy sauce, and fish sauce. Let the broth simmer for another 30–45 minutes to allow the doenjang to fully integrate and deepen the broth.
Step 4: Strain
Once the broth is richly colored and flavorful, strain it through a fine mesh sieve or cheesecloth into another pot or bowl. Discard the solids. Return the clear broth to a clean pot and taste for seasoning. Add salt if needed.
Step 5: Assemble the Hot Pot
Now it’s time to turn this broth into a hot pot feast. Set the pot of broth on a portable burner in the center of the table. Lay out your hot pot ingredients—veggies, tofu, noodles, meat—on trays. Let diners add what they like to the simmering broth. This interactive style is what makes any hot pot recipe special.
If you want to create hot pot with two broth types, you can divide the pot and fill the other half with a spicy gochujang-based broth or even a simple garlic-chili clear broth for variety.
Pairings
Noodles
Glass noodles (dangmyeon) are a natural match for this korean broth, but it’s also hard to beat the comfort of slurpy ramen. This also doubles as a ramen broth recipe easy enough for mid-week cooking if you batch prep the broth ahead.
Proteins
Thinly sliced beef brisket or ribeye cooks quickly in the simmering broth and adds a luxurious mouthfeel. For something lighter, firm tofu or even thin slices of chicken can work—making it feel similar to korean chicken soup in flavor, but with a more intense base.
Drinks
A cold Korean beer like Hite or a slightly sweet makgeolli (rice wine) balances the saltiness of the broth perfectly. Green tea works great too for a non-alcoholic option.
Sides
Serve with kimchi, pickled radish, or japchae for a more well-rounded Korean soups and stews dinner. A side of steamed white rice helps balance the saltiness and richness of the broth too.
FAQs
1. Can I use chicken instead of beef for this broth?
While beef is traditional for this hot pot soup base recipe, you can definitely adapt it using chicken. Just use a whole chicken or a mix of bone-in thighs and drumsticks to get that deep poultry flavor. It might lean more toward a korean chicken soup but still tastes great with doenjang.
2. Is this broth spicy?
No, this version isn’t spicy. However, you can easily add gochugaru (Korean chili flakes) or gochujang for heat. You can also set up two broths if you want spicy and non-spicy sides—hotpot broth recipes often offer that flexibility.
3. Can I make this in advance?
Absolutely. This broth gets better the next day as the flavors continue to meld. Just cool and store it in the fridge for up to 5 days or freeze for up to 2 months. It's one of the best choices for homemade hot pot broth you can keep on hand.
4. What cut of beef is best for flavoring the broth?
Use bones like knuckle or marrow for depth and brisket or shank for extra meaty flavor. Short ribs or oxtail are excellent too, especially if you’re looking to reuse the meat for other korean beef soup dishes.
5. Can I turn this into a noodle soup instead of hot pot?
Definitely! Strain and heat the broth, cook some noodles separately, and combine in a bowl with your choice of toppings. Think of it as a hybrid between Korean noodle soup and hot pot ramen—an all-in-one cozy bowl.
