Time: 3 hours 55 minutes
Complexity: average
Servings: 4

"Jeonggol is one of my favorite dishes for cool weather. I make it with thin slices of marinated beef, known as bulgogi. Jeongol is typically cooked and served in a communal pot placed in the center of the table on a portable stove. My recipe uses a very simple dried seaweed broth, which is poured over the ingredients in the pot. As it simmers, it develops a savory and sweet flavor. You can get creative with the layering of ingredients, but the dish will always be hearty and warming. The broth and bulgogi can be prepared the day before, and all the ingredients can be assembled the next day," says Jackie Ji Yoon Park.

Ingredients:

Kombu broth

• 1 square kombu measuring 15 cm (tashima, dried kelp), approximately 170 g.
• 220 g unpeeled Korean radish, cut in half
• 1 tbsp gukganjang (soy sauce for Korean soup) or light soy sauce

Bulgogi

• 1/4 cup soy sauce
• 2 tablespoons of sugar
• 2 tbsp mirin
• 2 tablespoons dark sesame oil
• 3 cloves garlic, minced (about 1 tablespoon)
• 450 g thinly sliced ​​ribeye steak or other beef

Assembly

• 110 g dangmyeon (Korean funchose)
• Half an onion, thinly sliced
• 220 g of black oyster mushrooms
• 220 g shiitake mushrooms, stems removed, caps cut into 0.5 cm thick slices.
• 220 g of medium-firm tofu, cut into 0.5 cm thick slices.
• 150 g enoki mushrooms, stems trimmed
• 100 g carrots, cut into thin strips
• 100 g watercress, chopped
• 100 g minari or watercress, chopped
• 100 g of Chinese cabbage, cut into small pieces
• 6 green onions, cut into 5cm long pieces.
• Steamed rice, for serving
• Special equipment: a deep frying pan with a diameter of 30 cm or a shallow saucepan with a lid

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

funchose noodles, beef, mushrooms, seaweed, tofu

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Preparation:

Step 1
• Bouillon:
  
  In a large saucepan, cover the kombu leaves with 8 cups of cold water. Let sit until the kombu plumps up and the water turns a light greenish-yellow, about 30 minutes. Bring to a boil over medium-high heat and simmer until the kombu begins to foam around the edges, 1–3 minutes.
Step 2
• Discard the kombu, then add the radish and simmer until the radish is tender when pierced with a fork, about 25 minutes. Turn off the heat and add the guk ganjang and 1/2 teaspoon of salt. Discard the radish; you should have about 4 cups of broth. Set aside.
Step 3
• Bulgogi:
  
  In a large bowl, combine the soy sauce, sugar, mirin, sesame oil, garlic, and a few turns of the black pepper grinder until most of the sugar has dissolved.
Step 4
• Add the beef to the marinade and stir until well coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Step 5
• Assembly:
  
  Soak the dangmyeon in a large bowl of lukewarm water until softened, about 20–30 minutes. Drain in a colander and set aside while you prepare the remaining ingredients.
Step 6
• Place the onions in the bottom of a rimmed skillet or shallow saucepan with a lid. Then add the soaked noodles. Add as much bulgogi, oyster mushrooms, shiitake mushrooms, tofu, enoki mushrooms, carrots, herbs, cabbage, and green onions as desired (pack the ingredients in tightly, as the mushrooms will cook down). Gently pour in the broth, starting with 3 tablespoons.
Step 7
• Cover with a tight-fitting lid. Bring to a boil over high heat and cook until the vegetables are tender and the bulgogi is golden brown, 2–4 minutes. Add more broth and season with salt if desired. Serve immediately with rice.
Step 8
• Note
  
  Gukganjang sauce has a subtle, balanced flavor with hints of umami and salt, and is much lighter in color than regular soy sauce. It's typically used as a seasoning for Korean soups and stews, as it doesn't alter the color of the broth as much as regular soy sauce.
  
  Korean grocery stores offer a variety of thinly sliced ​​beef options. Ribeye steak is typically sold under the label "bulgogi," but any beef cut into 0.3 cm thick slices will do.

Votes: 1