Hearty and Refreshing Eobok-Jang
Hearty and Refreshing Eobok-Jang
Pantry Raid Home Meal Menu / Hearty Dinner Stew / Eobok-Jang
The rain has stopped, but it feels surprisingly chilly for mid-summer. On days like these, a warm, comforting stew is perfect! Let’s use up those ingredients lingering in the fridge and make a delicious Eobok-Jang hot pot for a bountiful meal.
Base Broth Ingredients- 1 sheet Dried Kelp (Dashima)
- 1 handful Dried Anchovies (for broth)
- 1 stalk White part of Green Onion
- 1/4 Onion
- 50g Radish
- 2 Dried Shiitake Mushrooms
- 1 handful Dried Bonito Flakes (Katsuobushi)
- 2 Tbsp Chili Seeds
Cooking Instructions
Step 1
A delicious stew or hot pot starts with a robust broth! In a pot, combine water with kelp, dried anchovies, the white part of a green onion, onion, radish, and dried shiitake mushrooms. Bring to a boil, then remove the kelp after about 5 minutes. Continue simmering for another 5 minutes. Next, add the dried bonito flakes and chili seeds and simmer briefly. This homemade broth, once cooled and stored in the kimchi refrigerator, adds a deep, refreshing flavor when used for stews or soaking chili powder for kimchi, so I always keep some ready.
Step 2
Strain the finished broth thoroughly. Once cooled, store it in an airtight container in your kimchi refrigerator. This way, you can conveniently access it whenever you need it.
Step 3
It’s also handy to prepare the chili seeds in advance. Rinse the chili seeds thoroughly, drain them well, and store them in portions in the refrigerator. This allows you to use them fresh each time.
Step 4
Using seafood from the freezer adds a cleaner, more refreshing taste to the hot pot. Today, I’ve taken out 5 peeled and deveined shrimp, thawed them, and rinsed them clean. Feel free to use any other frozen seafood you have on hand.
Step 5
Let’s prepare some fresh vegetables! Slice the green onion into 3cm pieces, quarter the onion, and slice the king oyster mushrooms. Finely chop 2 Cheongyang peppers for a spicy kick. We’ll also add about 1/4 block of firm tofu for a smooth texture.
Step 6
These beautifully prepared vegetables will add wonderful depth and flavor to your hot pot.
Step 7
If you have leftover frozen braised beef, thaw it and prepare it. Using leftover braised beef from making beef and radish soup makes for an even more impressive Eobok-Jang. If you don’t have any, you can simply omit this step.
Step 8
Utilizing any leftover Jeon (Korean pancakes) you have is a great idea. They don’t have to be specifically Donggeurang-ttaeng (miniature savory pancakes). If you have any leftover Jeon stored in the freezer, adding them to the hot pot creates a unique delicacy. I’ve prepared about 5 pieces.
Step 9
Cut one sheet of wide, flat fish cake into bite-sized pieces. Fish cakes add a refreshing quality to the broth and a pleasant chewy texture, making them a great addition to hot pots.
Step 10
Alright, all the ingredients for our Eobok-Jang hot pot are now beautifully prepared!
Step 11
Pour about 8 ladlefuls of the prepared broth into a pot and bring it to a simmer. Adjust the amount of broth according to your pot size and the quantity of ingredients. Once the broth is boiling, artfully arrange all the prepared ingredients in the pot.
Step 12
Once everything is simmering together beautifully, it’s ready to be enjoyed! Finally, stir in 1 tablespoon of tuna extract and season with soy sauce or salt to your preference. In these times, it’s wonderful to be able to enjoy such a hearty meal with this delicious pantry raid recipe at home! Haha.
