Thursday, July 26, 2012

Jungol (전골) Stew

I have an updated jeongol post with step-by-step recipe directions, if you're interested.

Jungol is one of those special dishes that my family likes to order in restaurants once in a while. Usually, they'll either set up a little portable gas stove or set you up at a table with a barbecue and bring out a huge pot with a spicy soup filled with vegetables, tofu, noodles, dduk (rice cakes), and meat or seafood. SO GOOD.

Here are some photos of a seafood jungol we ordered at a restaurant (Poong Lim BBQ in Fort Lee). They bring it out cold and then light the range so that it starts bubbling and cooking right in front of you. So showy, right?

Making jungol at home is easy too. You just have to pick a theme, e.g. kimchi, beef, seafood, vegetarian, etc. and then add in ingredients that you love. I don't have a step-by-step photo log for this recipe but here's what I did.

Start by making a soup base (like in my soondooboo recipe) in a wide and shallow pan - I'd say 1 tablespoon oil (canola, vegetable, what have you) and 1 teaspoon hot pepper flakes. Let them sizzle and then add in enough broth (or water) to come about halfway up the pan. Then add in your "theme" flavoring agent, e.g. kimchi, beef, seafood, vegetarian, etc. (I added a handful of frozen seafood, 4 medium sized shrimp, zucchini, onion, garlic, and tofu).
Just before you're ready to serve, add in the quick-cooking stuff like udon noodles, rice cakes, and watercress.
And then enjoy but be careful, it's hot!

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