Wizard's Barbecue (Shinsullo Or Jungol)
Author: Epicurus.com Kitchens
Ingredients
  • 1 pound beef brisket
  • 1 gallon water
  • 1/2 head Napa cabbage; cut 1 1/2" pieces
  • 1 onion; sliced 1/4"
  • 1 Korean zucchini; sliced into 1/2" semi-circles
  • 1 package medium-firm tofu (12 ounce); cut 1/2" thick rectangles
  • 2 carrots; cut 1" pieces diagonally
  • 3 green onions, green parts only (thinly sliced)
  • 1 Cup quartered white mushrooms
  • 1/4 pounds rib eye; sliced
  • 3 hard-boiled eggs; quartered lengthwise
  • 1 package pink and white fish cake (narutomak; cut in 1/4" slices)
  • salt, to taste
  • freshly-ground black pepper, to taste
Instructions
  1. Look for Korean zucchini at Korean markets and the fish cakes at Korean and Japanese markets.
  2. In large pot, boil brisket in water 2 to 3 hours until stock has reduced to 2/3. Set aside.
  3. 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.
  4. 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.
  5. Season with salt and pepper. Add remaining ingredients to skillet throughout course of meal to cook as needed.
Notes
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.

NOTES : Recipe from Cecilia Hae-Jin Lee, a freelance writer and artist based in the Los Angeles area.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/wizards-barbecue-shinsullo-or-jungol/9365/