Sun Nong Dan Jeon Gol Recipe

Prepare base broth

If using bones (oxtail, short ribs), place them in a large stockpot with 10 cups water. Bring to a boil, then reduce to a simmer and skim foam for 10 minutes. Add garlic, ginger, white parts of green onions, and optional anchovy/kelp. Simmer gently 40–60 minutes to extract flavor. If you used pre-made low-sodium beef broth instead, combine broth with aromatics and simmer 15 minutes.

Strain and season

Remove bones and aromatics. Strain broth into a clean pot. Season with soy sauce, salt, and black pepper. Keep broth at a low, steady simmer.

Prepare tripe and honeycomb

If not already pre-boiled, simmer tripe and honeycomb in water with 1 tsp salt for 45–60 minutes until tender; then slice into bite-size strips. If pre-boiled, warm gently in the broth for 5–10 minutes before serving.

Prepare brisket/ribeye

If using raw beef bones only for broth, thinly slice cooked brisket or pre-cooked ribeye. Add slices to the simmering broth to warm through (2–3 minutes). If you prefer, sear raw sliced beef briefly in a hot pan 30–60 seconds per side and then add to the pot.

Optional extra bones

If you included tail or short ribs in the broth step, reduce simmer time as noted and remove bones, then shred meat from bones and return meat to broth for serving.

Prepare napa cabbage

Core and separate Napa cabbage leaves into large pieces. Blanche the cabbage in boiling water for 1–2 minutes to soften, then transfer to an ice bath to stop cooking. Drain and set aside. Alternatively, add raw cabbage straight to the hot pot during final assembly and simmer until tender (3–6 minutes).

Prepare mushrooms and sprouts

Trim mushrooms and rinse bean sprouts. Keep these raw and add to the hot pot during the final simmer so they retain texture, or blanch briefly (30–60 seconds) if preferred.

Slice green onions

Cut long slices of green onion for placing atop the hot pot just before serving.

Mix spice paste

In a small bowl, whisk together gochugaru, gochujang, doenjang (if using), perilla seed powder, sesame oil, sugar or honey, and rice wine. Add a few tablespoons of hot broth to the paste to thin slightly so it can be stirred into the pot smoothly.

Incorporate flavor into broth

Stir the spice mixture into the simmering broth a little at a time, tasting and adjusting heat and salt. Simmer 5–10 minutes so the flavors meld. If the broth thickens too much from gochujang, add a little extra water or broth to reach desired consistency.

Add meats and offal to broth

Add warmed sliced beef, tripe, and honeycomb to the pot to reheat and absorb the seasoned broth for 3–5 minutes.

Assemble hot pot

Arrange blanched or raw Napa cabbage, mung bean sprouts, shiitake and enoki mushrooms, and sliced green onions in a large shallow pot or tabletop hot pot. Pour the hot seasoned broth with meats and offal over the arranged vegetables, or place the pot on a tabletop burner and add the vegetables to the simmering broth.

Simmer and finish

Bring to a gentle simmer and cook until vegetables reach desired tenderness (3–8 minutes). Taste and adjust salt, gochugaru or gochujang for more heat, or add a splash of sesame oil for aroma. Sprinkle additional perilla seed powder on top just before serving for the characteristic SunNongDan flavor.

Serve with dipping sauce

Mix optional dipping sauce ingredients and serve on the side. Ladle hot pot into bowls and eat with rice or noodles. Keep the pot simmering if sharing at the table so diners can take more meat and vegetables as they cook.

Combine soy sauce, vinegar, sesame oil, chopped green onion, and optional gochugaru in a small bowl. Adjust proportions to taste and serve alongside individual bowls.