Cooking Index - Cooking Recipes & IdeasWizard's Barbecue - {Shinsullo Or Jungol} Recipe - Cooking Index

Wizard's Barbecue - {Shinsullo Or Jungol}

Cuisine: Korean
Courses: Meat, Vegetables
Serves: 12 people

Recipe Ingredients

1 lb 454g / 16ozBeef brisket
1   Water
1/2   Nappa cabbage - cut 1 1/2" pieces
1   Onion - sliced 1/4"
1   Korean zucchini - sliced into 1/2"
  Semi-circles
1   Medium-firm tofu - (12 oz) - cut 1/2" thick
  Rectangles
2   Carrots - cut 1" pieces
  Diagonally
3   Green onions, green parts only - (to 4) - thinly sliced
1 cup 237mlQuartered white mushrooms
1/4 lb 113g / 4ozRib eye - sliced
3   Hard-boiled eggs - quartered lengthwise
1   Pink and white fish cake (narutomaki) - cut 1/4" slices
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Look for Korean zucchini at Korean markets and the fish cakes at Korean and Japanese markets.

In large pot, boil brisket in water 2 to 3 hours until stock has reduced to 2/3. Set aside.

In shallow tabletop electric skillet, arrange 1/2 cabbage pieces, 1/2 onion slices, 1/2 zucchini semi-circles, 1/2 tofu pieces, 1/2 carrot pieces, 1/2 green onion slices, 1/2 mushrooms, 1/2 rib eye, 1/2 egg quarters and 1/2 fish cake slices so they radiate out from center. Stack ingredients with more colorful pieces on top. Add more ingredients as space allows; set aside remaining ingredients.

Remove brisket from pot and reserve for another use. Pour broth slowly and carefully over arrangement in skillet. Simmer over low heat until rib eye is cooked thoroughly, about 20 minutes.

Season with salt and pepper. Add remaining ingredients to skillet throughout course of meal to cook as needed.

This recipe yields 10 to 12 servings.

Each of 12 servings: 173 calories; 147 mg sodium; 77 mg cholesterol; 9 grams fat; 7 grams carbohydrates; 16 grams protein; 0.76 gram fiber.

Source:
The Los Angeles Times, 02-02-2000

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