Ingredients with Measurements:
- 1 pound of beef, sliced thinly
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of sugar
- 1 tablespoon of rice wine
- 1 tablespoon of vegetable oil
- 1 cup of water
- 1 bunch of ggaennip (perilla leaves), washed and trimmed
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 package of enoki mushrooms
- 1 package of shiitake mushrooms, sliced
- 1 package of tofu, sliced
- Salt and pepper to taste
Special equipment needed:
- A large pot or a Korean earthenware pot (ttukbaegi)
- A portable stove (if using a Korean earthenware pot)
Step-by-step instructions:
1. In a bowl, mix the sliced beef with soy sauce, sesame oil, gochujang, sugar, and rice wine. Let it marinate for at least 30 minutes.
2. Heat up a large pot or a Korean earthenware pot on medium-high heat. Add vegetable oil and minced garlic. Cook until fragrant.
3. Add the marinated beef and cook until browned.
4. Add sliced onion and cook until softened.
5. Add water and bring it to a boil.
6. Add sliced zucchini, carrot, enoki mushrooms, and shiitake mushrooms. Cook for 5 minutes.
7. Add sliced tofu and ggaennip. Cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Total fat: 15g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 500mg
Total carbohydrates: 20g
Dietary fiber: 4g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Ggaennip can be substituted with spinach or kale.
- Enoki mushrooms can be substituted with shimeji mushrooms.
Variations:
- Seafood Jeongol: Substitute beef with seafood such as shrimp, squid, and clams.
- Kimchi Jeongol: Add kimchi to the recipe for a spicy and tangy flavor.
- Vegetarian Jeongol: Substitute beef with vegetable broth and add more vegetables such as cabbage, broccoli, and bell peppers.
Tips and tricks:
- Use a portable stove if using a Korean earthenware pot to keep the soup hot.
- Add more water if the soup becomes too thick.
- Serve with rice and other Korean side dishes.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on medium heat until heated through.
Presentation ideas:
Serve in a Korean earthenware pot and garnish with sliced green onions and red chili flakes.
Garnishes:
Sliced green onions and red chili flakes.
Pairings:
Rice, Korean pickled vegetables, and Korean fried chicken.
Suggested side dishes:
Kimchi, Korean potato salad, and Korean spinach side dish.
Troubleshooting advice:
- If the soup becomes too salty, add more water and adjust the seasoning.
- If the soup becomes too thick, add more water.
Food safety advice:
- Make sure to cook the beef thoroughly before adding other ingredients.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Jeongol is a Korean hot pot dish that originated from the royal court cuisine during the Joseon Dynasty (1392-1910). It was traditionally served during special occasions and ceremonies.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve hot with rice and other Korean side dishes.
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Region: Korean