Gamma Jeongol Recipe

Make the stock

Place 8 cups water, 4 cups anchovy/chicken stock base, onion (halved), 6 whole garlic cloves (crushed), 2 scallion stalks, 4-inch kelp piece and 8 dried anchovies in a large pot. Bring to a gentle boil over medium heat, then reduce to low and simmer 20 minutes. Remove kelp after 10 minutes to prevent bitterness.

After 20 minutes, strain the stock into another pot or large bowl, discard solids, and return the clear broth to the pot. Stir in 1 tablespoon soy sauce and 1 teaspoon kosher salt; keep warm over low heat.

Prepare seasoning paste

In a small bowl, whisk together 2 tbs gochujang, 1 tbs gochugaru, 1 tsp doenjang, 2 tbs soy sauce, 1 tbs rice wine, 1 tbs sesame oil, 1 tsp sugar, and 1/2 tsp black pepper until smooth.

Taste a tablespoon of warm broth and add a bit more soy or salt if necessary to balance saltiness when combined with the paste. Keep paste nearby.

Prepare proteins: slice beef thinly against the grain and set on a plate; pat shrimp dry; scrub mussels/clams and debeard as needed; cut tofu into 1-inch cubes. Keep everything chilled until ready to use.

When assembling the jeongol in the cooking vessel, place the tofu and raw beef so they will cook in the simmering broth, and arrange shrimp and shellfish on top so they cook evenly without overcooking.

Prepare vegetables: trim enoki and separate into small bunches; slice shiitake and button mushrooms; core and thinly slice napa cabbage; julienne carrot; slice zucchini into half moons; thinly slice onion; mince 4 garlic cloves; slice fresh chili if using; slice green onions diagonally. Keep vegetables on separate plates for layering.

Layer vegetables attractively in the jeongol pot or a wide shallow Korean hot pot: arrange napa cabbage, onion, carrots and zucchini as a base, then place mushrooms, tofu, beef, shrimp and shellfish in distinct sections so each cooks in the broth.

Add the warmed broth back to the prepared pot with the layered ingredients until it comes about three-quarters of the way up the arranged contents (about 6–8 cups depending on your pot).

Spoon the seasoning paste evenly over the surface of the arranged ingredients; gently swirl the broth a little to distribute the paste but try to keep the arrangement intact.

Bring the pot to a medium simmer over a portable burner or stovetop. Once simmering, reduce heat to maintain a lively simmer so that proteins cook through and vegetables soften, about 8–12 minutes. Skim any foam if it appears.

Add dangmyeon or udon about 5 minutes before finishing so noodles cook through and soak up flavors. If using glass noodles, soak in warm water 5–10 minutes beforehand and drain before adding.

Check proteins: beef should be just cooked through, shrimp opaque and curled, and shellfish opened (discard any unopened shells). Taste the broth and adjust seasoning with a splash of soy sauce or pinch of salt as needed.

Turn off heat and drizzle 1 teaspoon toasted sesame oil over the top and scatter the additional chopped green onion and 1 teaspoon sesame seeds for garnish.

Serve the jeongol family-style at the table on the portable burner to keep simmering if desired. Provide bowls of steamed rice and small dipping dishes with soy sauce or ssamjang if liked. Leftovers keep refrigerated for up to 2 days; reheat gently and add a little water if broth reduced.