Jungol (family Size Stews) Recipe

Prepare all ingredients: slice beef thinly across the grain; peel and devein shrimp; drain and cut tofu into 1-inch cubes; rinse and trim mushrooms; slice vegetables and scallions; soak rice cakes in warm water if they are hard (20–30 minutes). Cook udon noodles according to package instructions until just al dente, drain and set aside.

Make the seasoning paste: in a small bowl whisk together soy sauce, gochujang, gochugaru, sesame oil, sugar, minced garlic and black pepper until smooth.

Heat broth

Pour 8 cups beef broth into a large shallow pot or wide dutch oven over medium-high heat and bring to a gentle simmer.

Add seasoning

Stir the prepared seasoning paste into the simmering broth until fully dissolved and taste; adjust soy sauce or gochugaru for salt/spice as desired.

Layer vegetables and proteins

Arrange napa cabbage, onion, carrot, zucchini, shiitake and enoki mushrooms, tofu, rice cakes and noodles in the pot in an even layer. Nestle the thinly sliced beef and shrimp on top so they will cook quickly in the simmering liquid. Distribute scallions over the top.

Simmer gently for 6–10 minutes, uncovered, until vegetables are tender, beef is cooked through, and shrimp are opaque and pink. If using frozen rice cakes, simmer until they become soft and chewy (additional 2–5 minutes). Stir gently once or twice to incorporate flavors, taking care not to break tofu pieces.

If the broth reduces too much while simmering, add up to 1 cup additional hot water or broth to keep enough liquid for serving.

Taste the stew and adjust seasoning with a splash of soy sauce or a pinch of salt if needed. For extra heat, stir in additional gochugaru or a little gochujang.

Sprinkle toasted sesame seeds and sliced scallions (or cilantro) over the stew. Add optional julienned chili for color and heat.

Serve family-style directly from the pot at the table with bowls of steamed rice. Use ladle and tongs to distribute noodles, proteins and vegetables.