Modu Recipes

Ttukdak Hyung's Eobok Jaengban

A premium Pyeongyang-style hot pot dish where tender beef brisket and shank, simmered to perfection, are gently cooked with a variety of vegetables and shiitake mushrooms.

🙋 Recommended for

  • ⭐ Those who want to enjoy a generous portion of traditional Eobok Jaengban with their family at a very reasonable cost, which is too expensive to even consider at famous Korean restaurants.
  • ⭐ Those who want a visually stunning and elegant hot pot dish for their parents' birthdays, holiday feasts, or when hosting esteemed guests.
  • ⭐ Those who want to savor the deep harmony of the rich, subtle beef broth and fragrant vegetables like crown daisy, rather than strong seasoning flavors.

Ingredients needed 🛒4 servings

  • Beef brisket, appropriate amount
  • Beef shank, appropriate amount
  • Water, large amount
  • Beef dasida, 1 tbsp
  • Salt
  • Baby napa cabbage, 1 head
  • Scallions, 1 bunch
  • Crown daisy, appropriate amount
  • Shiitake mushroom, 1
  • Soy sauce
  • Vinegar
  • Sugar
  • Minced red chili peppers

Recipe 🍳

  1. Place good quality beef brisket and shank in a large bowl, add plenty of cold water, and soak for at least 2 hours, changing the water periodically to drain the blood thoroughly.
  2. Fill a large, deep pot with water, dissolve 1 tablespoon of beef dasida to enhance the deep meat flavor, and carefully add the brisket and shank that have been completely drained of blood.
  3. Adjust the heat to medium-low and simmer for at least 2 hours until the beef becomes tender.
  4. After two hours, carefully remove the simmered brisket and shank. Chill the remaining meat broth in the refrigerator until the fat solidifies.
  5. Slice the cooked brisket according to your preference for texture. (Slicing against the grain results in a very tender texture, while slicing along the grain yields a chewy texture.) Thinly slice the shank into bite-sized pieces.
  6. Take out the chilled broth and strain it through a cheesecloth or paper towel to remove the solidified fat and impurities, leaving only the clear broth. Dilute with water to a total volume of 5L and season lightly with salt.
  7. In a wide, elegant shabu-shabu style hot pot, spread the baby napa cabbage cut into bite-sized pieces evenly on the bottom. Then, generously pile the fragrant scallions and crown daisy, cut into appropriate lengths, on top to form a base.
  8. Arrange the beautifully sliced brisket and shank pieces decoratively on top of the abundant vegetable base, overlapping them around the edge of the pot. Place the shiitake mushrooms with decorative cuts in the center to enhance the deep flavor.
  9. Pour in the clear and savory brisket broth until it is just covering the ingredients. Gently simmer over low heat at the table. (Dip the boiled beef in the special sauce made by mixing equal parts of the remaining broth and soy sauce, with added vinegar, sugar, minced scallions, and red chili peppers.)
  1. Soak beef brisket and shank to remove blood, then simmer in water with dasida for 2 hours. Remove, slice thinly and attractively.
  2. Strain the chilled broth through cheesecloth, dilute with water to 5L, and season with salt.
  3. In a hot pot, layer baby napa cabbage, scallions, and crown daisy. Arrange sliced boiled beef and shiitake mushrooms, then pour in the clear broth and simmer gently.

Cooking tips 💡

  • To achieve a clear and refreshing Pyeongyang-style hot pot broth without cloudiness or gamey odors, it is crucial to thoroughly and completely drain the blood by soaking in cold water before cooking.
  • Common green onions have a strong pungent flavor and sweetness that can overpower the subtle and savory flavor of Eobok Jaengban broth. Therefore, using plenty of mild and soft scallions is the standard recipe.
  • The remaining beef and clear broth can be portioned and frozen in zipper bags. This allows you to easily reheat and enjoy a high-quality dish whenever you need hot pot or soup, at least five to six times.

Shop ingredients on Coupang(Ad)

Beef brisketBeef shankBaby napa cabbageScallionsCrown daisyShiitake mushroomsRed chili peppers
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