Jeongol is another method of cooking that takes it’s name from the vessel used to cook the dish. The name of what is considered the prime ingredient is combined with Jeongol to identify or name the specific dish prepared (Dubu + jeongol = Dubujeongol, Domi[Sea Bream] + jeongol = Domijeongol).
While the first written reference to Jeongol dates back to 1800 in the Siuijeonseo (a two volume book on the favorite foods of the aristocratic class) it is probably much older than that, and was most likely based on the way Korean soldiers cooked meals in their metal (bronze and later iron) helmets while in the field.
Originally a fare reserved for the royal classes, Dubujeongol has since become a favorite dish of people from all across the social spectrum.
Degree of Difficulty
Degree of Difficulty: Moderately difficult
Korean radish (daikon)
dried shitake mushrooms
dried seogi (stone ear) mushrooms
seasoned shredded beef **
green onions or 2 leeks
**Seasoned Shredded Beef
package (16 ounce water p
firm dubu (Tofu)
seasoned minced beef+
seasoned minced beef
+ Seasoned minced Beef
mushroom soak water
++ Meat Seasoning
jinganjang 진간장 (Dark soy sauce)
kkaesoogeum (sesame salt)
ground black pepper
gukganjang 국간장 light soy sauce
Rinse the dried shiitake and stone ear mushrooms in cold water, then soak in two cups room temperature water for about one hour.
Remove the mushrooms and slice into thin strips.
Set the soak water aside for use in the broth.
Fine chop (mince) the green onion and the garlic.
Place all ingredients in a small bowl and mix well.
Let stand at least fifteen minutes to let flavor develop.
Slice the dubu block in half lengthwise, then cut each half into roughly 1/4 inch thick slices.
Fine chop (mince) the beef, mix with 1/3 of the meat seasoning, and let stand ten minutes to allow the beef to absorb the flavor.
Heat a small pan over high heat, add a small amount of neutral flavored cooking oil, add seasoned beef, and lightly brown (about one to two minutes).
Remove from heat and let cool.
Trim leaves from watercress and set aside.
Bring a pot of water to a full boil over high heat.
Add watercress stems (not leaves) and parboil just long enough for them to soften (about one minute).
Remove from pot and rinse in cold water. (Reserve the boil water)
Crack egg into a bowl, add water, and beat.
Place starch in a small bowl.
Heat a lightly oiled fry pan over medium heat.
Dredge dubu slices through the starch, dip in egg mix, and arrange in a single layer in the hot pan.
Fry until a light golden brown on both sides.
Remove from pan and drain on paper towel.
Spread a small amount of the seasoned minced beef on one side of half the dubu slices, place the remaining dubu slices on top as you would a sandwich, and tie the “sandwich” across the shortest side with watercress stems.
Fine chop (mince) the beef.
Combine chopped beef, meat seasoning, flour, egg, salt and pepper and mix well.
Divide the mix into 16 pieces and shape each piece into a ball.
Place in a well oiled pan and fry until well browned.
Slice the daikon into roughly 1/4 inch thick slices.
Rinse bean sprouts in cold water.
Cut the onion in half from top to bottom, then slice each half into roughly 1/4 inch thick slices.
Cut the carrot in half lengthwise, then cut each half into slices about 1/8 inch thick. Cut the slices into pieces roughly 1 inch long.
Trim the green onion/leek, cut in half lengthwise, then cut into pieces roughly 1 inch long.
Thin slice the onion half from top to bottom
Thin slice garlic from top to bottom.
Bring the two cups of mushroom soak water to a full boil.
Add 4 ounces beef, garlic, and onion to the beef broth in a pot.
Reduce heat and return to a slow boil over high heat, reduce heat to medium and cook for ten minutes.
Remove beef from the stock and reserve.
Continue simmering broth for another ten minutes.
Strain solids from broth and discard them.
Add the Daikon, onion, and carrot slices to the broth and simmer for about four minutes.
Add bean sprouts and simmer another minute.
Remove the bean sprouts, carrot, onion, and daikon from the broth and set aside.
Remove broth from heat and set aside.
Seasoned Beef Strips
Thin slice the boiled beef reserved from the broth process, then cut each slice into strips about 1/8 inch thick by 1 1/12 inch long.
Mix with 1/3 of the meat seasoning and let stand 15 minutes.
Place beef in a hot lightly oiled pan and quickly fry until just browned.
Separate yolks from whites.
Whip yolks together then pour into a hot lightly oiled pan, tipping the pan to spread the yolk, and cook until lightly browned on both sides.
Cut into roughly 1/8 wide strips, then cut the strips into 1 1/2 inch lengths.
Repeat with egg whites.
Dry toast pine nuts in pan over medium heat until golden brown.
Chop watercress leaves.
Arrange the dubu sandwiches like spokes from the center outward in a large jeongol pot or casserole dish.
Alternate the other ingredients between the tofu spokes.
Gently pour the broth into the pot and heat to a simmer over medium heat.
Simmmer for five to eight minutes, remove from heat, garnish and serve.
Nutrition information calculated from recipe ingredients.
Serving size: 1/4 of a recipe (15.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (35%)
Calories From Protein (34%)
Calories From Carbohydrates (31%)
Calories From Alcohol (0%)
% Daily Value
Total Fat 18.38g
Saturated Fat 4.46g
Monounsaturated Fat 8.51g
Polyunsaturated Fat 3.44g
Trans Fatty Acids 0g
Total Carbohydrates 37.16g
Sugar Alcohols 0g
Net Carbohydrates 29.72g
Vitamin A 4436.49IU
Vitamin C 39.62mg
Vitamin E 1.93mg
Vitamin D 8.75IU
Vitamin B6 0.96mg
Vitamin B12 3.52mcg
Pantothenic Acid 1.7mg
Vitamin K 130.11mcg