Beef and Cabbage Jeongol (Hot Pot)
Serves 220 mins prep25 mins cook
A simple and comforting Korean hot pot, known as Jeongol, featuring layers of tender napa cabbage and thinly sliced beef simmered in a savory broth. Served with a flavorful dipping sauce, it's a perfect cozy meal.
0 servings
What you need
Instructions
1. Separate the leaves of the napa cabbage. Create stacks by layering a cabbage leaf with a slice of beef, repeating several times. 2. Cut the layered stacks crosswise into bite-sized sections, about 2 inches wide. 3. In a shallow pot, place chopped onions, sliced mushrooms, and garlic to form a base. 4. Arrange the cabbage and beef stacks upright around the outer edge of the pot. 5. Pour beef broth and water into the pot. Season with soup soy sauce. 6. Place a bunch of enoki mushrooms in the center of the pot. 7. Cover the pot and bring it to a boil over medium-high heat. Let it simmer until the beef is cooked through and the cabbage is tender. 8. While the jeongol is cooking, prepare the dipping sauce. In a small bowl, combine chopped garlic, chopped spring onions, soy sauce, sesame oil, gochugaru (Korean chili flakes), and honey. Mix well. 9. Once cooked, garnish the jeongol with freshly chopped spring onions. 10. Serve hot, dipping the cooked beef and vegetables into the sauce before eating.