Cozy Radish Beef Hot Pot (Korean-Style One-Pot Dinner)

There’s something magical about the first truly cool evening of fall. The air feels a little sharper, sweaters come out of hiding, and suddenly you start craving a pot of something bubbling and fragrant on the stove.

This radish beef hot pot is exactly that kind of dish.

Thin slices of beef are wrapped around tender pieces of sweet fall radish, nestled on a bed of napa cabbage and bean sprouts, then gently simmered in a clean-tasting kelp broth. At the end, everything is brightened with a simple soy-based sauce that you can drizzle over the top or use for dipping.

It looks beautiful in the pot—little beef rolls standing upright among fresh greens—and it tastes like pure comfort. Light, savory, and warming without feeling heavy, it’s perfect for those in-between days when it’s not quite winter, but you’re definitely done with salads for dinner.

Ingredients

For the Hot Pot

• Thinly sliced beef (hot-pot or shabu-shabu style), about 10–12 oz
  – Choose well-marbled but neatly trimmed slices that are easy to roll.
• Korean radish or daikon, about 8–10 thin slices per person
  – Cut into long, thin rectangles or half-moons for rolling.
• Napa cabbage, 4–5 large leaves
  – Separate and cut into wide strips.
• Bean sprouts, 2–3 generous handfuls, rinsed and drained
• Scallions (green onions), 3–4 stalks
  – Cut into 2–3 inch pieces for finishing.

For the Kelp Broth

• Water, about 4 cups
• Dried kelp (kombu), 1 piece (about 4–5 inches across)
• Garlic, 2 cloves, lightly crushed
• Onion, 1 small, thickly sliced
• Salt and ground black pepper, to taste

For the Soy Sauce Mixture (Finishing/Dipping Sauce)

• Light soy sauce, 3 tbsp
• Water, 2–3 tbsp (to mellow the saltiness)
• Minced garlic, 1 tbsp
• Finely chopped scallion, 2 tbsp
• Toasted sesame oil, 1 tbsp
• Toasted sesame seeds, 1 tsp
• A pinch of mild chili flakes (optional, to taste)
• A small pinch of sugar or a drizzle of honey (optional, to round out the flavor)

How to Make Radish Beef Hot Pot

1. Prepare the Vegetables and Beef

1. Radish

   
   
   
   • Peel the radish.
   • Slice it into thin, flat pieces—about the thickness of a coin.
   • Cut those slices into long strips or wide rectangles that can be easily rolled up inside a slice of beef.

2. Napa cabbage & bean sprouts

   
   
   
   • Rinse the napa cabbage leaves and cut them into wide strips.
   • Rinse the bean sprouts well and drain thoroughly.

3. Scallions

   • Cut scallions into 2–3 inch pieces. Set aside for the final step.

4. Beef slices

   
   
   
   • Lay the thin beef slices on a plate or cutting board, separating any pieces that are stuck together.
   • If they’re very long, you can cut them in half for neater, bite-sized rolls.

2. Make the Kelp Broth

1. In a pot, add water, kelp, garlic, and onion.
2. Let the kelp soak in the water for about 10–15 minutes off the heat, if you have a moment—this helps draw out more flavor.
3. Turn the heat to medium and gently bring it close to a simmer.
4. Just before it reaches a full boil, remove the kelp (leaving the garlic and onion in).
5. Let it simmer for another 5–10 minutes, then taste and lightly season with salt and black pepper.
   • Keep the broth warm while you prepare the rest of the dish.

3. Stir Together the Soy-Based Sauce

In a small bowl, combine:

• Light soy sauce
• Water (start with 2 tbsp and adjust)
• Minced garlic
• Chopped scallion
• Sesame oil
• Sesame seeds
• Chili flakes (if using)
• Sugar or honey, if you’d like a gentle sweetness

Stir well and set aside.
This sauce will be used both as a finishing drizzle and as a dipping sauce at the table.

4. Roll the Radish Inside the Beef

This is the fun (and oddly satisfying) part.

1. Take one slice of beef and lay it flat on your board.
2. Place a piece of radish at one end, leaving just a bit of beef sticking out.
3. Gently stretch the beef slice outward with your fingers—just a tiny bit—so it becomes slightly wider and thinner.
   • This helps the beef wrap more snugly around the radish and keeps the roll from opening up during cooking.
4. Roll the beef tightly around the radish, forming a little cylinder.
5. Repeat with the remaining beef and radish pieces until you have a plate full of neat beef-radish rolls.

They don’t have to be perfectly uniform, but tighter rolls look nicer and hold together better.

5. Layer the Vegetables in the Pot

Use a wide, shallow pot if you have one—something you’d be happy to bring straight to the table.

1. Bottom layer:

   • Spread the napa cabbage strips across the bottom of the pot.
   • Scatter bean sprouts on top of the cabbage.
     
     
     
   • This creates a soft, flavorful bed for the beef rolls and helps them steam gently.

2. Gently press down so the vegetables sit somewhat evenly, but don’t pack them too tightly; they’ll wilt as they cook.

6. Arrange the Beef Rolls and Add the Broth

1. Stand the beef-wrapped radish rolls on top of the vegetable bed.

   
   • You can line them up in circles or rows—whatever makes you happy and fits your pot.
   • Try to keep them fairly snug so they support one another and don’t tip over as they cook.

2. Carefully pour the warm kelp broth into the pot.

   • Add enough to come about halfway up the sides of the beef rolls.
   • You want them mostly exposed on top so you can still see the pretty rolls, but sitting in enough broth to cook through.

7. Simmer Gently (About 7 Minutes)

1. Place the pot over medium heat and bring the broth to a gentle boil.
2. Once it starts bubbling, lower the heat slightly to maintain a steady simmer.
3. Let everything cook for about 7 minutes.
   • In this time, the radish turns tender, the beef cooks through, and the napa cabbage and bean sprouts soften into the broth.
4. Taste the broth and adjust with a bit more salt or pepper if needed.

8. Add Scallions and Finish with the Sauce

1. Sprinkle the scallion pieces over the top of the hot pot.

   • Let them soften for a minute or two in the residual heat.

2. Just before serving, you have two options with the soy sauce mixture:

   • Option 1 – Finishing drizzle:
     Spoon a little of the sauce directly over the beef rolls and vegetables in the pot to lightly season everything.
   • Option 2 – Dipping style:
     Serve the sauce on the side in small bowls so everyone can dip their beef rolls and vegetables as they eat.

You can absolutely do both—drizzle a bit into the pot and save the rest for dipping.

Helpful Tips for the Best Texture and Flavor

1. Slice the Radish Thinly

• Aim for thin slices, around the thickness of a coin.
• Thin radish:
  • Cooks quickly and evenly in just a few minutes.
  • Bends easily, so it wraps comfortably inside the beef without cracking.
• If the radish is too thick, it will stay crunchy and resist rolling, and your beef might overcook while you wait for it to soften.

2. Gently Stretch the Beef Before Rolling

• When you lay out the beef slices, use your fingertips to slightly stretch each piece outward before placing the radish.
• This:
  • Makes the beef just a bit thinner and more flexible.
  • Helps it wrap tightly around the radish and stay closed during cooking.
  • Gives you neat, tidy rolls that look beautiful in the pot.

3. Don’t Overfill the Pot

• Leave a little space between the rolls so the broth can bubble up and circulate.
• If you pack them too tightly, some rolls may not cook as evenly, especially toward the center.

4. Adjust the Sauce to Your Taste

• If you prefer it milder, add a bit more water.
• Like a stronger kick? Add a pinch more garlic or chili flakes.
• Slight sweetness from sugar or honey helps balance the soy and garlic without making it taste “sweet.”

Serving and Enjoying Your Radish Beef Hot Pot

Bring the entire pot to the table while it’s still gently bubbling or piping hot.
Spoon some broth, vegetables, and a couple of beef-radish rolls into each bowl, then add a drizzle of the soy sauce mixture or dip each bite as you go.

It’s a dish that feels special enough for guests but simple and soothing enough for a quiet night in, especially when the evenings turn crisp and you want something warming, light, and full of fall flavor.

Curl up, grab a bowl, and enjoy this cozy radish beef hot pot as your new go-to autumn comfort meal.

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