Eobok-jaengban is a dish made of clear beef broth with pressed brisket, ox tongue, vegetables such as mushrooms, and buckwheat noodles on a brass platter. This dish is served and eaten while simmering. Originally, eobok-jaengban used cheap cuts of meat instead of lean meat in the northern area of Korea.

● 600g gristle (from knee bone of cattle), 200 g ox-tongue, 4 cups precleaning water

● 200 g beef (brisket)

● 17 cups boiling water

● fragrant seasoning : 1 head green onion, 1 head garlic

● 15 g clear soy sauce, 2 g salt

● 25 g brown oak mushrooms

● 150 g agaric mushrooms : 2 1/2 cup water,1/2 tsp salt

● seasoning :1 tsp salt, 2 tsp sesame oil

● 2 eggs, 5 cups boiling water, 1 tsp salt

● 1/4 ea pear, 1 tbsp pine nuts

● 100 g buckwheat noodles, 4 cups boiling water, 1 cup additional boiling water

● seasoning sauce:

- 2 1/2 tbsp clear soy sauce, 1 tsp coarse red pepper powder

- 1 tbsp minced green onion, 1/2 tbsp minced garlic

- 1 tsp sesame salt, 1/2 tbsp sesame oil

1. Soak the gristle and ox-tongue in water for 3-4 hours to draw out the blood.

2. Clean the beef. Trim the green onion and garlic, wash and make fragrant seasoning.

3. Soak brown oak mushrooms in water for 1 hour, remove the stems, wipe dry and shred.

4. Remove tops of the pine nuts and clean them.

5. Blend the seasoning and prepare the seasoning sauce.

6. Pour the precleaning water in the pot and heat. When it boils, add the gristle and ox-tongue, boil them for 5 minutes. Discard the boiling water and pour fresh water into the pot. Heat it up for 10 minutes. on high heat. When it boils, lower the heat to medium and simmer for 3 hours While simmering, skim off the foam and fat that floats to the top. Add fragrant seasoning and beef, simmer for another hour.

7. Take the beef from the pot, slice it finely, and season with half of the seasoning. Cool down the broth, filter through a cotton cloth, skim the fat off, season with diluted clear soy sauce and salt to make the broth.

8. Pour water in the pot and heat it up for 2 minutes. on high heat. When it boils, put the agaric mushrooms and scald for 1 minutes tear into 1cm pieces and season with the remaining seasoning.

9. Put water, salt and eggs in the pot, heat it up for 5 minutes. on high heat. When it boils, lower the heat to medium, boil for another 12 minutes. Put the eggs into cold water, and then peel off the shell, cut into 1 cm-thick rounds. Peel the pear, shred it into 0.5 cm-thick.

10. Pour water in the pot and heat. When it boils, add the noodles. When it boils again, add 100 ml of water. When it boils again, add 100 ml of water. After additional boiling for 30 sec. take the noodles out, rinse them in cold water using your hands to ensure they are thoroughly rinsed.

11. Place seasoned meat, mushrooms, eggs, pear, pine nuts and noodles in the simmering pot, add the broth. Heat it up for 3 min. on high heat. When it boils, lower the heat to medium, simmer for 10 min. Serve with seasoning sauce.

Tips

This is a dish to enjoy while still bubbling.

(Adapted from the Institute of Traditional Korean Food)