Jong-Gol (Korean Mushroom and Beef Hot Pot): Diary of a Foodie : gourmet.com

Ingredients

• 1 lb beef tenderloin
• 2 tablespoons soy sauce
• 2 tablespoons Korean rice wine or Shaoxing
• 2 tablespoons sugar
• 1 large garlic clove, minced
• 2 lb mixed fresh mushrooms such as shiitake, enoki, oyster, and white
• 1 bunch scallions, cut into 3-inch matchsticks
• 2 large carrots, cut into 3-inch matchsticks
• 1 large carrot, peeled and cut into 3- by 1/4-inch sticks
• 3 (4- to 5-inch-long) fresh red chiles, seeded and thinly sliced on the diagonal
• 6 to 7 cups water