Beef and Mushroom Jeongol with Tofu and Glass Noodles

What you need

• 1.5 l (6 cups) water
• 1/2 onion, cut into big chunks
• 100 g (4 oz) Korean radish, cut into big chunks
• 1 piece dried kelp, about 10 cm (4 in) square, wiped with a damp cloth
• 200 g (7 oz) beef brisket, very thinly sliced
• 2 tbsp soup soy sauce, guk-ganjang, or light soy sauce, divided
• 3 cloves garlic, minced, divided
• 1 tsp toasted sesame oil
• 200 g (7 oz) napa cabbage, cut into strips 4 cm (1 1/2 in) wide
• 6 fresh shiitake mushrooms, stems removed, caps sliced
• 100 g (4 oz) enoki mushrooms, base trimmed
• 200 g (7 oz) firm tofu, cut into slabs 1 cm (1/2 in) thick
• 3 scallions, cut into 5 cm (2 in) lengths
• 80 g (3 oz) dangmyeon, Korean sweet potato noodles
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Soak the dangmyeon in warm water for 30 min, then drain.

2. 2

   Put the water, onion, Korean radish and kelp in a large pot and bring to a boil over high heat.

3. 3

   Lift out the kelp after 10 min. Turn the heat to medium and simmer the broth for another 10 min.

4. 4

   Strain the broth and discard the vegetables. Stir in 1 tbsp of the soup soy sauce and season with salt and pepper.

5. 5

   While the broth simmers, toss the beef with the remaining 1 tbsp soup soy sauce, half of the garlic, the sesame oil and a pinch of pepper. Leave it for 15 min.

6. 6

   In a wide, shallow pot, lay the cabbage on the bottom. Arrange the beef, shiitake, enoki, tofu and scallions on top in separate clusters.

7. 7

   Pour in about 1 l (4 cups) of the broth and add the remaining garlic. Bring to a boil over medium-high heat and cook until the beef is no longer pink and the cabbage is wilted, 6-8 min.

8. 8

   Slide the dangmyeon into the pot and cook until soft and see-through, 3-4 min.

9. 9

   Taste the broth and adjust with salt. Serve from the pot at the table, topping up with hot broth as the pot empties.

Imported from veganglobetrotter.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.