Jong Gol Korean Mushroom And Beef Hot Pot Recipes

BULGOGI JEONGOL (HOT POT)

Steps:

• Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, run a knife through it to cut into smaller pieces. Add the meat to the marinade. Toss gently, with hands, to mix everything well. Marinate while preparing the other ingredients.
• Put 5 cups of water and the broth vegetables in a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and continue to boil for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste.
• Cut the cabbage and carrot into thin, bite size pieces. Thinly slice the onion and mushrooms. Cut the scallions and minari in similar lengths.
• Using a wide, shallow pot, neatly arrange the bulgogi and vegetables in clusters. Add the optional noodles. Pour in 2 to 3 cups of broth and cook over high heat, separating the bulgogi pieces. Depending on the pot size, you can cook in two batches or add more broth and any remaining ingredients while eating if you're cooking at the table.

KOREAN MUSHROOM HOT POT

Steps:

• Clean each mushroom thoroughly under running water.
• Slice the trumpet mushroom into thinner pieces (reference video).
• Split oyster mushroom into smaller pieces with your finger.
• Cut Shiitake mushrooms and button mushroom in half.
• Cut the stem off the enoki mushrooms and split the bundle in half.
• Cut the entire spring onion stalk into the length of your pointer finger. Then cut the white stem in half again. Repeat for green portion as well. (reference video)
• Cut the carrot piece into rectangular slices.
• Cut onion into thin slices.
• Cut napa cabbage into smaller sections.
• Measure ~1 cup of shabu shabu beef. Set aside.
• Take out a large pot. Place-in all of the listed ingredients under "Broth Ingredients".
• Place the pot on medium-high heat. Use a spatula and throughly mix-in all of the ingredients.
• While the broth is still luke-warm, place in the beef pieces. (Boiling them in low-heat prevent them from fusing together). Once the pieces are fully cooked, take them out with chopsticks. Set aside for later.
• As soon as the broth comes to a boil, turn off the heat.
• Then place-in all of the mushrooms and fresh vegetables around the frying pan. Place the boiled beef in the center.
• When you are ready to eat, turn the heat back on. When the broth start boiling, throw in the udon noodles (optional)
• Bon Appetit and enjoy!

JONG-GOL KOREAN MUSHROOM AND BEEF HOT POT

Steps:

• Jong-Gol (Korean Mushroom and Beef Hot Pot) Serves4 to 6 Active time:20 min Start to finish:45 min YEONG-SUN LEE February 2009 Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show. 1lbbeef tenderloin 2tablespoonssoy sauce 2tablespoonsKorean rice wine or Shaoxing 2tablespoonssugar 1large garlic clove, minced 2lbmixed fresh mushrooms such as shiitake, enoki, oyster, and white 1bunch scallions, cut into 3-inch matchsticks 2large carrots, cut into 3-inch matchsticks 1large 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 7cupswater Equipment: a flat-bottomed wok • Freeze beef 15 minutes to facilitate slicing thinly. Cut beef across the grain into very thin slices. Combine beef, soy sauce, rice wine, sugar, and garlic in a large bowl, tossing to coat. • Discard stems from shiitake mushrooms and slice caps 1/8 inch thick. Trim ends from enoki mushrooms. Trim ends from oyster and white mushrooms and slice 1/8 inch thick. • Arrange scallions, carrots, and mushrooms separately in bunches (like spokes of a wheel) in wok. Clear a space in center and spoon in beef with marinade, then scatter chiles over beef. Add enough water to just cover vegetables, being careful not to disturb the arrangement. • Bring to a boil on a portable burner (see cooks' note, below) on medium-high heat at the table. Reduce heat and simmer, covered, skimming any foam and stirring once or twice to break up any clumps of beef but being careful not to disturb vegetables, until beef is cooked through and mushrooms are tender, 5 to 7 minutes.