Back to recipes

The Korean Beef Fondue

Difficulty Level: Intermediate
Medium spicy
4-6 persons
bouillon
La Fondue au Bœuf Coréenne

A tribute to Korean bulgogi, this adventurous fondue with a slightly sweet and sour profile will surely appeal to foodies with its fragrant and just-right spicy notes. Accompanied by vegetables that soak up the broth, it is great for meals all year long. As is often the case with our exclusive recipes, leftovers can be used to prepare a restaurant-worthy soup in no time.

The recipe below is available in two versions: the simplified one and a more authentic one. Get the details for the latest in the Tips section.

bouillon
La Fondue au Bœuf Coréenne
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FOR THE BROTH

    1.75 liters Tradition apple and pear juice

    2 900 ml containers beef broth

    1 cup soy sauce or less (we use Pearl River brand, less salty)

    ¼ cup gochujang (see tips) or 2 tbsp. tbsp miso + 2 tbsp sriracha sauce

    12 slices 1-2 mm fresh ginger

    1 tsp toasted sesame oil

    1 tsp freshly ground black pepper

    GOCHUJANG SAUCE

    1 cup real store-bought mayonnaise

    2 tbsp. gochujang (see tips) or 1 tbsp miso + 1 tbsp sriracha

    1 tbsp. honey

    Ground pepper to taste

    SUGGESTED GARNISHES

    Beef strips (flank steak, scoter, loin, sirloin, tenderloin), homemade or store-bought beef balls, beef fondue or other meat of your choice, daikon rings, green bell pepper, okra (15-minute cooking time), fresh spinach, onions, mushrooms, rice vermicelli, omelette, grilled cheese.

  • Preparation

    • Combine all broth ingredients in a large pot, bring to the boil and reduce heat to simmer for 15 minutes
    • Mix sauce ingredients in a bowl and set aside
    • Arrange garnishes on serving plates
    • Sieve broth and pour required amount into Fondussimo using a pitcher. Serve.

    A few tips

    For a more authentic version

    • To enhance the flavours of this dish, marinate your beef strips for 24 hours. For 500 grams of meat, combine with 4 tablespoons of apple and pear juice (a little less in this recipe), 2 tablespoons of soy sauce, 2 teaspoons of honey, a drizzle of sesame oil and 3 cloves of garlic, finely chopped. 
    • Make kimchi beef dumplings too! For 500 grams of lean ground beef, combine with 1/3 cup of finely chopped kimchi, 1 egg, 1 tsp honey and black pepper. You can also serve kimchi as a side dish.
    • Serve the cooked meat with Boston lettuce leaves or nori wraps and a julienne of Asian apple-pear. Koreans often marinate meat in pear purée to tenderize it, and the pairing of beef and pear is common.
    • Korean gochujang (fermented chili paste) is usually available in Asian grocery stores and some popular big-box grocers. It can also be ordered directly online, like this one..