Modu Recipes

Okjubu's Chadol Eomuk Jeongol

A warm hot pot dish combining deep beef broth from brisket with hearty fish cakes.

🙋 Recommended for

  • ⭐ Those craving a warm, deep-flavored soup dish.
  • ⭐ Those who want to quickly make a visually impressive hot pot for guests.

Ingredients needed 🛒3 servings

  • beef brisket (thin slices),适量
  • fish cake, 1 pack
  • green onion, 1 stalk
  • cabbage, 1/4 head
  • king oyster mushroom, 1
  • boiled egg, 5
  • minced garlic, 1 tbsp
  • ground black pepper, a pinch
  • water, as needed
  • hot pot sauce (or tsuyu), as needed

Recipe 🍳

  1. Place the beef brisket in a pot and stir-fry to create a meaty broth base.
  2. Add roughly chopped green onion to the cooked meat and stir-fry together for fragrance.
  3. Add bite-sized cabbage, fish cake, and king oyster mushroom, then pour in water.
  4. Season with the included hot pot sauce or tsuyu to taste.
  5. Add 1 tbsp of minced garlic and pre-boiled eggs, then bring to a boil.
  6. Finish by sprinkling ground black pepper for a slightly spicy kick.
  1. Stir-fry beef brisket and green onion in a pot.
  2. Add cabbage, fish cake, mushroom, and water; season with sauce.
  3. Add garlic, boiled eggs, and pepper; bring to a boil and finish.

Cooking tips 💡

  • If the included fish cake sauce is not available, you can substitute with store-bought tsuyu or soup soy sauce.
  • Be sure to stir-fry the brisket sufficiently to render the fat and deepen the broth flavor.

Shop ingredients on Coupang(Ad)

beef brisket (thin slices)fish cakegreen onioncabbageking oyster mushroomboiled egggarlichot pot sauce
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