¿Cuánto tiempo se debe cocinar la carne de res para el hot pot?
En el hot pot, la carne solo necesita unos diez segundos en el caldo, y cada ingrediente se añade en su momento con palillos.
Hot pot is essentially a soup that's cooked in stages. Instead of adding all the ingredients to the broth at once, they're added one by one with chopsticks, because some would spoil if submerged for too long. The vegetables and beef are sliced thinly, as each requires a different cooking time.
The USDA recommends 63°C (145°F) as a safe internal temperature for beef. Broth is typically kept at a rolling boil, around 100°C (212°F). Restaurant beef arrives in rolls about 2 millimeters thick, roughly the thickness of a rubber band, and only needs about 10 seconds to reach its optimal flavor and texture.
The meat should be brown or grayish with a pinkish tinge, cooked to medium or medium-well. To cook it to your liking, submerge it for at least 10 seconds, check it, and then submerge it again for a couple of seconds at a time until it reaches the desired doneness.
The best meat for hot pot is fatty, tender, cooks quickly, and absorbs broth well. Brisket, belly, and prime rib have attractive white marbling, which is why they're common in restaurants, where their texture melts in your mouth. Less common cuts, like tripe or tongue, also deserve attention.
If the menu doesn't specify the cut, look for keywords like "fatty," "marbled," or "tender." A mention of premium Wagyu is also a good clue. Whole or pre-cut beef, perfect for a quick hot pot, can be found at Asian grocery stores like H Mart.
