Sogogi Mushroom Jeongol

Ingredients

• 3 cups beef stock or water
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 3 cloves garlic cloves, minced
• 1 teaspoon ginger, minced
• ¾ pound beef sirloin or ribeye, thinly sliced
• 8 ounces fresh shiitake mushrooms
• 4 cups napa cabbage
• 1 medium carrot carrots, cut into thin matchsticks
• 4 scallions scallions, cut into 2-inch lengths
• ½ block tofu, cubed into 1-inch pieces
• 1 cup cooked white rice
• 1 teaspoon sesame seeds

Instructions

1. 1

   Place the beef sirloin on a cutting board and slice it against the grain into thin strips about 1/8-inch thick, like slicing bread for toast — you want it thin enough to cook in seconds.

2. 2

   Wipe each shiitake mushroom cap with a damp paper towel to remove dirt, then place it stem-side down and slice straight down through the cap and stem into 1/4-inch-thick slices.

3. 3

   Cut the napa cabbage crosswise into 2-inch-wide pieces, keeping the layers together so they stay loose and don't fall apart during cooking.

4. 4

   Peel the carrot with a vegetable peeler, then use the peeler to cut thin lengthwise strips from the carrot until you have a handful of matchstick-like pieces.

5. 5

   Cut the scallions on a diagonal — hold the scallion at a 45-degree angle to the cutting board and slice across it to create 2-inch-long pieces.

6. 6

   If your tofu is in liquid, drain it by pouring off the water through a strainer, then cut the block into 1-inch cubes by making lengthwise cuts, then crosswise cuts, then vertical cuts.

7. 7

   Pour the beef stock into a 10-inch heavy pot or shallow 2-quart hot pot, then place it on the stove over high heat until you see steam rising and small bubbles breaking the surface, about 4 minutes.

8. 8

   While the broth heats, pour 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, the minced garlic, and the minced ginger into a small bowl and stir until combined.

9. 9

   Once the broth is steaming, pour the soy-ginger mixture into the pot, stir it in with a wooden spoon, and let it bubble for 30 seconds until fragrant.

10. 10

    Arrange the beef slices loosely in the pot in a single layer across the surface — they will look purple and raw but will cook from the hot broth almost instantly.

11. 11

    Add the shiitake mushroom slices and carrot matchsticks in a layer around and on top of the beef, then let everything bubble gently for 1 minute.

12. 12

    Arrange the napa cabbage pieces and tofu cubes on top of the mushrooms, nestling them into the hot liquid so they are mostly submerged.

13. 13

    Let the jeongol bubble gently over medium-high heat for 3 minutes until the cabbage begins to soften and look translucent at the edges.

14. 14

    Scatter the scallion pieces across the surface of the pot, let it bubble for 30 more seconds, then remove the pot from the heat.

15. 15

    Divide the hot rice between two bowls, then carefully ladle vegetables, beef, tofu, and broth from the pot into two wide shallow bowls placed beside the rice.

16. 16

    Sprinkle 0.5 teaspoon sesame seeds over each bowl, then place the pot in the center of the table so diners can add more broth and vegetables as they eat.

Tools you’ll need

• chef's knife
• cutting board
• vegetable peeler
• 10-inch heavy pot or 2-quart hot pot with lid
• small mixing bowl
• wooden spoon
• ladle
• strainer
• two wide shallow bowls

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