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Korean Hot Pot Broth with doenjang

Classic Beef-Based Korean Hot Pot Broth with Doenjang

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Korean
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Blanch the Bones and Meat

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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.