Wizard's Barbecue (Shinsullo or Jungol)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 173 N/A 9g 147mg 7g 16g 77mg


INGREDIENTS:
1 pound beef brisket 1 gallon water 1/2 head nappa cabbage, chopped into 1-1/2-inch pieces
1 onion, sliced 1/4-inch thick 1 Korean zucchini, sliced into 1/2-inch thick semicircles 1 (12-ounces) package medium-firm tofu, cut into 1/2-inch thick rectangies
2 carrots, cut diagonally into 1-inch pieces 3 to 4 green onions, green parts only, thinly sliced 1 cup white mushrooms, quartered
1/4 pound sliced rib eye 3 hard-boiled eggs, quartered lengthwise 1 package (pink and white) fish cake (narutomaki), sliced into 1/4-inch pieces
salt, pepper



1 In large pot, boil brisket in water 2 to 3 hours until stock has reduced to 2/3. Set aside.
2 In shallow tabletop electric skillet, arrange 1/2 cabbage pieces, 1/2 onion slices, 1/2 zucchini semicircles, 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.
3 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 10 minutes. Season with salt and pepper. Add remaining ingredients to skillet throughout course of meal to cook as needed.

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