Chadol Miyuk Jeongol (Beef Brisket and Seaweed Hot Pot): 10-Minute Super Simple Recipe
Chef Jang Min-ho’s Chadol Miyuk Jeongol Simple Recipe, Harmonizing Beef Brisket and Fresh Seaweed
Try Jang Min-ho’s Chadol Miyuk Jeongol recipe, featured on ‘Pyeonstorang’, easily and quickly at home! Fresh beef brisket, chewy seaweed, and crisp cabbage create a deep and refreshing broth. The addition of Cheongyang peppers cuts through the richness of the brisket, making it enjoyable until the last bite. Adding kal-guksu noodles makes it a hearty meal. This hot pot dish is ready in just 10 minutes using store-bought broth. Discover this magical recipe now!
Ingredients (Tablespoon/Cup Measurements)
- 250g Beef Brisket
- 5 Cabbage Leaves
- 1 handful Dried Seaweed (cut, not rehydrated)
- 1 Cheongyang Pepper
- 1 Red Pepper
- 700ml Shabu-shabu Broth (store-bought)
Cooking Instructions
Step 1
Experience the delightful harmony of plump beef brisket, refreshing seaweed, and crisp cabbage in Chadol Miyuk Jeongol! This super simple recipe, requiring just simmering the fresh ingredients, is not only delicious but also visually appealing, stimulating the appetite. The cut seaweed, used without rehydration, retains its wonderfully chewy texture, making it particularly appealing. The combination of crunchy cabbage and tender brisket is a flavor profile that everyone, young and old, will enjoy. Adding spicy Cheongyang peppers neatly balances the richness of the brisket, creating a magical hot pot that you won’t be able to stop eating.
Step 2
Beef brisket, while slightly fatty, is a popular cut for its rich flavor. The cut seaweed, used directly without soaking, preserves its distinct chewy texture, making it incredibly delicious when added to hot pot. This recipe allows you to skip the hassle of rehydrating seaweed, making it even more convenient.
Step 3
Rinse the cabbage leaves thoroughly, pat them dry, and cut them into bite-sized pieces. The Cheongyang pepper adds a spicy kick and helps to cut through the richness of the beef brisket. The recipe calls for one, but if you prefer a spicier flavor, use two, and add one red pepper, thinly sliced diagonally, for both color and flavor. We’ll prepare 700ml of store-bought shabu-shabu broth. (Adjust water quantity based on the type of broth used.)
Step 4
Let’s start cooking the hot pot! Place a handful of the uncut dried seaweed at the bottom of the pot. Then, arrange the chopped cabbage leaves nicely on top.
Step 5
Layer the fresh beef brisket evenly over the cabbage. Finally, arrange the Cheongyang pepper and red pepper slices attractively on top for both vibrant color and spicy flavor.
Step 6
Carefully pour in the 700ml of prepared store-bought shabu-shabu broth. (If the broth seems insufficient or you prefer a lighter soup, you can add water. Generally, a 1:8 ratio of broth to water is recommended, but adjust the water amount based on the saltiness of your chosen broth.)
Step 7
Cover the pot with a lid and bring to a boil over high heat for about 10 minutes. This Chadol Miyuk Jeongol, completed in a short time, is flavorful enough with the natural taste of the ingredients and the deep umami of the broth, requiring no additional seasoning. This popular SNS recipe is said to be a favorite of Jang Min-ho, and once you taste it, you’ll understand why he enjoys it so much. Thanks to the store-bought broth, this hot pot dish is as easy to make as cooking instant noodles.
Step 8
Here’s a tip to make your Chadol Miyuk Jeongol even more satisfying: prepare some kal-guksu noodles! Boil the noodles in water for about 3 minutes. Cooking the noodles separately and adding them to the hot pot prevents the clear broth from becoming too thick as it absorbs the noodles, while also maintaining the chewy texture of the noodles.
Step 9
Drain the separately boiled kal-guksu noodles in a colander. If you prefer to keep your hot pot warm while eating, it’s best to serve it in a heavy-bottomed pot like cast iron.
Step 10
Now it’s time to enjoy your delicious meal! Place a generous portion of the prepared kal-guksu noodles in a bowl. Ladle the flavorful broth and plenty of ingredients from the well-cooked Chadol Miyuk Jeongol over the noodles. Enjoying it this way creates a hearty and delicious Chadol Miyuk Kal-guksu without needing any rice.
Step 11
The natural umami from the seaweed adds depth to the broth, while the tender yet chewy beef brisket provides a satisfying texture, creating a flavor experience that’s hard to resist. Consider making this Chadol Miyuk Jeongol instead of traditional miyeok-guk for a special birthday celebration – it would be a wonderfully impressive dish! It’s also a great way to make an ordinary day feel special.
Step 12
This super simple Chadol Miyuk Guk (Beef Brisket and Seaweed Soup) is perfect as an appetizer with drinks or as a hangover remedy. It’s also an excellent dish to make and enjoy with family and friends on a weekend. Give it a try!
