Tta Guyi Jeon Gol Recipe

Blanch and clean bones

Place the beef neck bones (and optional short ribs and oxtail, if using) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 8–10 minutes to remove impurities. Drain and discard the blanching water, rinse the bones under cold running water and scrub off any scum for a clear broth.

Simmer broth

Return the cleaned bones to the pot and add 6 liters of fresh cold water. Add smashed garlic cloves, smashed ginger, halved onion, green onions, and the kombu (if using). Bring to a gentle boil, then reduce heat to a low simmer. Skim any foam for the first 20–30 minutes. Simmer gently for 3–4 hours (3 hours minimum, 4 hours for deeper flavor), uncovered or partially covered, until the meat is falling-off-the-bone and the broth is rich and milky.

Finish and strain broth

About 30 minutes before finishing, taste the broth and add 1–2 tsp coarse sea salt to start. When the broth is done, remove bones and large solids with tongs; reserve meat from neck bones/short ribs/oxtail, discarding small cartilage pieces. Strain the broth through a fine-mesh sieve into a clean pot to remove solids, keeping the strained clear broth hot. Skim excess fat if desired, leaving some for mouthfeel.

Prepare boiled napa cabbage

If your napa cabbage is not pre-boiled, core and cut the head into large leaves and blanch in boiling water for 2–3 minutes until wilted but still holding shape. Drain well and arrange in a single layer in the base of your tabletop hot pot or large heavy pot. If pre-boiled, reheat briefly in hot broth before arranging.

Arrange meat and vegetables

Cut reserved cooked meat from the bones into bite-size pieces and distribute over the napa cabbage. Add green onion lengths around and on top, and any optional mushrooms, rice cakes, or potatoes. Leave some space so broth can circulate. Keep extra cooked bones separate for further flavoring as you serve if you like.

Combine broth and perilla powder

Measure approximately 1.5–2 liters of the hot strained broth (enough to come up the sides of the arranged ingredients about halfway) and pour carefully into the hot pot over the arranged cabbage, meat, and vegetables. Sprinkle the perilla seed powder evenly over the top (about 4–6 tbs depending on how prominent you want the nutty perilla flavor). Stir gently so perilla powder disperses into the broth; it will thicken the mouthfeel.

Season and bring to simmer

Add 2 tbs soy sauce, 1 tbs fish sauce (if using), remaining 1–2 tsp coarse sea salt to taste, and 1 tsp ground black pepper. Place the hot pot over medium heat and bring to a gentle simmer. Cook for 8–12 minutes until everything is heated through and flavors meld. Taste and adjust salt or soy sauce as needed. If broth concentrates, add more hot strained broth to maintain level.

Finish the hot pot by drizzling 1 tsp sesame oil over the surface and scattering chopped scallions, toasted sesame seeds, and an optional extra sprinkle of perilla powder or crushed perilla leaves. Provide small bowls for diners and let them ladle hot broth, cabbage, meat and vegetables into bowls.

Optional condiments/dipping: serve with gochujang mixed with a bit of soy sauce and sesame oil, or a simple dipping sauce of soy sauce, vinegar, chopped scallion and chili flakes to taste.

Leftovers: Remove any bones and store broth separately in the fridge for up to 3 days or freeze. Reheat gently and add more perilla powder before serving to refresh flavor.