Eobok Jungban: A Warm and Inviting Korean Hot Pot for the New Year
Special New Year’s Dish! Master the Golden Recipe for Eobok Jungban with Beef Brisket and Fresh Vegetables
As the weather turns chilly, a warm and comforting broth dish is always a welcome treat. For a special occasion, why not try something a little different and make Eobok Jungban at home? Eobok Jungban is a Pyongyang-style hot pot where thinly sliced beef and various fresh vegetables are lightly blanched and served. It primarily uses tender beef brisket, creating a delicate and refreshing flavor profile. While often pricey when ordered at restaurants, it’s surprisingly easy to recreate this delicious dish in your own kitchen with fresh ingredients. The key to a successful Eobok Jungban lies in perfectly cooking the beef until it’s wonderfully tender. With just a little attention to this step, you can easily achieve a restaurant-quality meal that’s perfect for celebrating.
Main Ingredients- 600g Beef Brisket (for a tender texture)
- 200g Baby Napa Cabbage (cut into large pieces)
- 100g Crown Daisy (leaves and tender stems, washed clean)
- 50g Scallions (cut into large pieces)
- 5 Perilla Leaves (gently chopped)
- 0.5 Tbsp Whole Black Peppercorns (for reducing gamey odor)
- 8 cloves Garlic (whole)
Broth Seasoning- 1 Tbsp Salt
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Fish Sauce (or Anchovy Essence)
- 2 Tbsp Mirin (Rice Wine)
- Pinch of Black Pepper
Dipping Sauce- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 0.5 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1 Tbsp Salt
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Fish Sauce (or Anchovy Essence)
- 2 Tbsp Mirin (Rice Wine)
- Pinch of Black Pepper
Dipping Sauce- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 0.5 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, it’s important to remove the blood from the beef brisket. Place the brisket in a bowl and cover it completely with cold water. Add 1 tablespoon of salt and let it soak for 1 hour. This step helps to remove any gamey odors and ensures a cleaner, more refined flavor for your Eobok Jungban.
Step 2
After soaking, transfer the brisket to a pot. Add the large pieces of scallion, 8 whole garlic cloves, and 0.5 tablespoon of whole black peppercorns. Pour in enough cold water to fully submerge the ingredients. Bring to a boil over high heat, then reduce to medium heat and simmer gently for about 1 hour until the beef is tender and the broth is flavorful. This process creates both the tender brisket and the base for your hot pot broth.
Step 3
While the beef is simmering, let’s prepare the seasoning for the broth, which will define the flavor of your Eobok Jungban. In a small bowl, combine the salt, soy sauce for soup, fish sauce, mirin, and a pinch of black pepper. Stir well until everything is dissolved. Having this seasoning ready in advance will make adjusting the broth’s taste much easier later on.
Step 4
Next, let’s make a delicious dipping sauce for the cooked beef. In another small bowl, mix together the soy sauce, sugar, sesame oil, and a pinch of black pepper. For an extra kick, you can also add minced garlic or a touch of chili.
Step 5
Prepare your fresh vegetables. Cut the baby Napa cabbage into large, bite-sized pieces, and thinly slice the perilla leaves. Wash the crown daisy thoroughly. Arrange the prepared vegetables beautifully in the bottom of your serving pot, layering the baby Napa cabbage, then the perilla leaves, and finally the crown daisy. Layering the vegetables first helps prevent the meat from sticking to the bottom and adds a refreshing element to the broth.
Step 6
Once the brisket has finished simmering for an hour, carefully remove it from the pot and let it cool slightly. It’s best to slice the beef while it’s still warm but not piping hot, as this will help you achieve thin, clean slices without them falling apart. Arrange the thinly sliced beef attractively over the layer of vegetables in the pot.
Step 7
For an even more visually appealing and texturally rich Eobok Jungban, add a layer of thinly sliced king oyster mushrooms (or enoki mushrooms) on top of the beef. The mushrooms will add a delightful chewiness to the dish.
Step 8
Now, strain the broth that was used to cook the beef and vegetables through a fine-mesh sieve. You want to capture the clear, flavorful liquid, discarding any solids. This clarified broth is the foundation of your Eobok Jungban’s delicate flavor.
Step 9
Add the pre-made broth seasoning (from Step 3) to the strained broth. Taste the broth and adjust the seasoning as needed, adding more salt or soy sauce for soup gradually until you achieve your desired flavor. It’s always better to start with less and add more.
Step 10
Finally, pour the seasoned broth into the serving pot, ensuring it comes up to about the level of the crown daisy. Place the pot over medium-low heat and simmer gently for about 10 minutes. Your warm, flavorful, and elegant Eobok Jungban is now ready to be enjoyed! Serve hot and savor every delicious bite.
