Korean Beef Fondue

Ingredients

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..