Korean Recipe: Jeongol

Since the end of the year and the beginning of the New Year, there has been a lot of drinking and partying which can put stress on your body. To make matters worse, the cold weather makes it difficult to hold out till spring. Here’s a recipe that helps people cope with the weather and hangovers. It is a stew considered to be a ‘detox vitamin’ called Jeongol.

This stew consists of cabbage and raw oysters which help protect your liver. Jeongol also contains buckwheat jelly and shiitake mushrooms which possess much vitamin B and C. Bean sprouts also have various vitamins.

Ingredients (serves three to four people)

1/4 cabbage

200 grams bean sprouts

200 grams raw oysters

1/2 (half) buckwheat jelly (you can also use bean curd)

100 grams shiitake mushroom

1 tablespoon soy sauce or salt

1/2 tablespoon red pepper powder

1 big kelp

10 anchovies (for the soup)

Preparation

1. Slice ingredients into bite-size, easy to eat pieces.

2. For the soup, put kelp and anchovies in water (about a liter and half) and boil.

3. Place sliced ingredients in a pot for jeongol.

Cooking

1. When the soup boils, pour it into the jeongol pot.

2. Bring it to boil again.

3. Season with soy sauce or salt to suit your taste.

4. Scatter red pepper powder to taste.