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.
BULGOGI JEONGOL
Bulgogi jeongol (sometimes spelled jungol) is one of my favorite cool weather dishes. This Korean hot pot features a variety of ingredients simmered together, and this version stars the popular thin-sliced marinated beef known as bulgogi. Jeongol is typically cooked and served in a communal pot that sits in the center of the table on a portable stove. My recipe calls for a very straightforward dasima (dried kelp) broth that's poured in once you've arranged the bulgogi and the rest of the components in the stew pot. The bulgogi flavors the broth as it simmers, making it subtly sweet and savory. You can get creative with layering and arranging components in one by one if you're having a dinner party, or just dump everything in together for a more casual dish. Either way you'll have a warming, hearty meal. The broth and bulgogi can be prepared the day before, just leaving the preparation of the noodles, veggies and rice for the day of. The accompanying ingredients I've included in this recipe are ones I think go particularly well with bulgogi and dasima broth, especially dangmyeon (sweet potato glass noodles) and an assortment of mushrooms, but feel free to edit the components to your liking-it's your jeongol!
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dasima broth: Combine the dasima and 8 cups cold water in a large pot. Let sit until the dasima swells until doubled in size and the water turns slightly green-yellow, about 30 minutes. Bring to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 3 minutes. Discard the dasima, then add the radish and simmer until the radish is soft enough to be easily pierced with a fork, about 25 minutes. Turn off the heat and stir in the guk-ganjang and 1/2 teaspoon salt. Discard the radish; you should have about 4 cups broth. Set aside.
- For the bulgogi: Whisk the soy sauce, sugar, mirin, sesame oil, garlic and few grinds of black pepper together in a large bowl until combined and most of the sugar is dissolved. Add the beef to the marinade and toss until the beef is well coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- For the assembly: Soak the dangmyeon noodles in a large bowl of lukewarm to warm water until they bend around your hands nicely when lifted, 20 to 30 minutes. Drain in a colander and set aside while preparing the other ingredients.
- To assemble the dish, place the onion over the bottom of a 12-inch high-sided skillet or shallow pot with a lid. Follow with the soaked dangmyeon noodles. Then add as much or little of the bulgogi, oyster mushrooms, shiitakes, tofu, enoki, carrot, crown daisy, minari, cabbage and scallions as you like to the pot (pack the ingredients in as the mushrooms will cook down). Carefully pour the prepared dasima broth in; you can start off with 3 cups or add all 4 cups of the both for a soupier version.
- Cover with a tight-fitting lid. Bring to a boil over high heat and let cook until the vegetables are tender and cooked through and the bulgogi turns brown, 2 to 4 minutes. (If you want more broth, add some water and season with salt.) Serve immediately with rice on the side. And don't forget to dig down to the dangmyeon noodles on the bottom!
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