Main ingredients 🥩
beef brisketgreen oniononionchili peppercucumberpearmushroomwater dropwortbuckwheat noodleseggsoy saucevinegar
Lim Sung-geun's Pyongyang-style Eobok Jeongban
A Pyongyang-style hot pot featuring tender boiled beef brisket, fresh vegetables, and buckwheat noodles simmered together for a refreshing and satisfying meal.
🙋 Recommended for
- ⭐ Those seeking a sophisticated hot pot dish to impress parents or guests on special occasions
- ⭐ Individuals who prefer mild, clean flavors with a deeply savory broth without being overly spicy
Ingredients needed 🛒4 servings
- beef brisket as needed
- green onion a little
- onion a little
- chili pepper a little
- cucumber 1 piece
- pear a little
- mushroom a little
- water dropwort a little
- salt a little
- pepper a little
- buckwheat noodles as needed
- boiled egg a little
- soy sauce 1 tablespoon
- vinegar 1 tablespoon
- sugar half tablespoon
Recipe 🍳
- Place the beef brisket, after removing blood residue, into a pot with green onion, onion, and chili pepper. Add water and simmer for 1 hour and 30 minutes.
- Remove the cooked brisket, let it cool slightly, then thinly slice it into pieces for sujeong (braised meat). Reserve the remaining broth for use as stock.
- Prepare the vegetables and garnishes for the hot pot—thinly slice cucumber, pear, mushrooms, and water dropwort neatly.
- Arrange the prepared cucumber, pear, mushrooms, and water dropwort evenly on the bottom of a wide, shallow hot pot.
- Lay the thinly sliced sujeong beef on top of the vegetables in an appealing manner.
- Season the reserved broth with salt and pepper (add a little seasoning if desired), then pour it into the hot pot until just covered. Bring to a boil.
- Top with boiled buckwheat noodles and boiled eggs as garnish. Serve with a dipping sauce made by mixing soy sauce, vinegar, and sugar, and enjoy dipping the sujeong and vegetables.
- Simmer beef brisket with green onion, onion, and chili pepper for 1 hour and 30 minutes to make broth and sujeong.
- Thinly slice the beef and prepare vegetables and pear.
- Layer vegetables in the hot pot, place sujeong on top, then pour seasoned broth and bring to a boil.
- Add buckwheat noodles and boiled eggs as garnish, and finish with the dipping sauce.
Cooking tips 💡
- Adding pear and cucumber to the hot pot broth gives it a refreshing, crisp quality similar to Pyongyang cold noodle toppings, along with a deep, savory flavor.
- Use the brisket cut specifically for sujeong—it ensures a perfect balance of chewiness and tenderness, and yields a richer, more flavorful broth.
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