Korean 30 min

Korean Jeongol (Royal Korean Hot Pot)

Name: Korean Jeongol (Royal Korean Hot Pot)
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 8 oz beef sirloin, sliced thin; 8 oz firm tofu, sliced; 4 oz enoki mushrooms; 4 oz shiitake mushrooms; 2 cups napa cabbage; 1 medium carrot, sliced diagonally; 2 green onions, cut in half; 4 cups beef or anchovy broth; 3 tablespoons soy sauce; 1 tablespoon gochugaru; 1 tablespoon sesame oil; 4 cloves garlic, minced; Udon noodles or rice for serving

high-proteindairy-freespicycomfort-food

Ingredientsfor 2

360

Cal

30g

Protein

18g

Carbs

18g

Fat

18 oz beef sirloin, sliced thin
28 oz firm tofu, sliced
34 oz enoki mushrooms
44 oz shiitake mushrooms
52 cups napa cabbage
61 medium carrot, sliced diagonally
72 green onions, cut in half
84 cups beef or anchovy broth
93 tablespoons soy sauce
101 tablespoon gochugaru
111 tablespoon sesame oil
124 cloves garlic, minced
13Udon noodles or rice for serving

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Instructions

1
Arrange all ingredients artfully in a wide, shallow pot or cast iron pan — beef in one section, tofu in another, each type of mushroom and vegetable in its own area. This arrangement is part of the ritual presentation of jeongol.
2
Mix broth, soy sauce, gochugaru, sesame oil, and garlic. Pour over the arranged ingredients to fill the pot halfway.
3
Bring to a boil at the table on a portable burner. Once boiling, each ingredient will begin to cook in its section. The broth will become richly flavored as the ingredients release their juices.
4
Diners use chopsticks to pick ingredients from the shared pot and eat with steamed rice or noodles. Add more broth as needed to keep the pot from going dry.
5
At the meal's end, add udon noodles or cook rice in the remaining broth for a final course. Jeongol is a royal dish — the elegant presentation and communal cooking style reflect its court origins.