Eobok-jaengban (Boiled Meat Platter)

Eobok-jaengban       Boiled Meat Platter 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 it is simmering. Originally, eobok-jaengban used cheap cuts of meat instead of lean meat in the northern area of Korea.

Ingredients - 600 g (½ part) gristle (from knee bone of cattle), 200 g ox-tongue 800 g (4 cups) precleaning water - 200 g beef (brisket) 3.4 kg (17 cups) boiling water - fragrant seasoning 50 g (1 head) green onion, 100 g (1 head) garlic - 15 g (⅔ tbsp) clear soy sauce - 2 g (½ tsp) salt - 25 g (5 sheets) brown oak mushrooms - 150 g agaric mushrooms                   500 g (2½ cup) water                   2 g (½ tsp) salt - seasoning                   4 g (1 tsp) salt                   8 g (2 tsp) sesame oil - 120 g (2 ea) egg                   1 kg (5 cups) boiling water                   4 g (1 tsp) salt - 125 g (¼ ea) pear - 10 g (1 tbsp) pine nuts - 100 g buckwheat noodles                   800 g (4 cups) boiling water                   200 g (1 cup) additional boiling water - seasoning sauce                   45 g (2½ tbsp) clear soy sauce                   2.2 g (1 tsp) coarse red pepper powder 14 g (1 tbsp) minced green onion                   8 g (½ tbsp) minced garlic 2 g (1 tsp) sesame salt                   6 g (½ tbsp) sesame oil

AMT after cook AMT per 1 Temp. Heat time Cook time Cooker 2kg(4 portions) 500g 65~80℃ 5 Hour 5 min 5 Hour 24cm pot, 28cm pot

Preparation 1. Soak the gristle and ox-tongue in water for 3~4 hours to draw out the blood. 2. Clean blood of beef with cotton cloths. Trim green onion and garlic, wash cleanly and make fragrant seasoning. 3. Soak brown oak mushrooms in water for 1 hour, remove the stems, wipe water with cotton cloths and shred at intervals of 0.5 cm-wide/thick. 4. Remove tops of the pine nuts and wipe the nuts with dry cotton cloths. 5. Blending seasoning and seasoning sauce. recipe 1. Pour precleaning water in the pot and heat it up for 5 min. on high heat. When it boils, put the gristle and ox-tongue, boil them for 5 min. Discard the boiling water and pour water again in the pot. Heat it up for 10 min. on high heat. When it boils, lower the heat to medium and simmer for 3 hours While simmering, skim off floated foam and fats. Add fragrant seasoning and beef, simmer it for another 1 hour. 【Photo 1】 2. Take out the beef from the pot, shred it into 3 cm-wide, 4 cm-long and 0.3 cm-thick, season with half of seasoning. Cool down the broth, filter through cotton cloths, skim fats (800 g), season with diluted clear soy sauce and salt to provide broth. 【Photo 2】 3. Pour water in the pot and heat it up for 2 min. on high heat. When it boils, put the agaric mushrooms and scald for 1 min. rip up into 1cm-wide, and season with remained seasoning. 【Photo 3】 4. Put water, salt and eggs in the pot, heat it up for 5 min. on high heat. When it boils, lower the heat to medium, boil for another 12 min. Put the eggs into cold water, and then peel off the shell, cut into 1 cm-thick round. Peel the pear, shred it into 0.5 cm-thick. 5. Pour water in the pot and heat it up for 4 min. on high heat. When it boils, put the noodles, boil for 1 min. When it boils again, add 100 g (½ cup) of water, wait for 1 min. When it boils again, add 100 g of water. After additional boiling for 30 sec. take the noodles out, rinse them in cold water by rubbing with hands, and drain water (210 g). 6. 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 it for 10 min. Serve with seasoning sauce. 【Photo 4】 Time Process Heat control Preparation Preparing gristle, beef, brown oak mushrooms and pine nuts, Blending seasoning sauce   0min Pre-cleaning gristle and ox-tongue by quick boiling H-heat 10 min. 10min Simmering gristle and ox-tongue H-heat 10 min. M-heat 180 min. 200min Adding fragrant seasoning and beef M-heat 60 min. 260min Taking out beef and cutting. Seasoning broth aric mScalding agushrooms, Boiling egg H-heat 8 min. M-heat 12 min. 280min Boiling noodles H-Heating 6 min 30 sec 290min Boiling meat platter H-heat 3 min. M-heat 10 min.   Tip This is a dish to enjoy while boiling on the heat.(Eobok-jaengban)