Eobok Jaengban

About the dish

Eobok jaengban takes its name from a brass tray said to resemble a king's navel. Korea's four distinct seasons and varied regional climates gave rise to distinctive local dishes, and this Pyongyang-style tray of sliced meats simmered in broth at the table embodies the old wisdom of curing heat with heat and cold with cold.

Key ingredient

Beef (sogogi) — quality protein and essential amino acids for muscle and stamina; iron and zinc help support healthy iron levels and support immune health, while B vitamins fight fatigue. Year-round, mainly from Hoengseong & Hongcheon.

Ingredients

Main: beef brisket and pyeonyuk (boiled sliced meat), beef tongue, buckwheat noodles, water dropwort, mushrooms, scallion, broth · Seasoning: soup soy sauce, mustard, vinegar

Simple recipe

1. Boil the brisket, tongue and other cuts for pyeonyuk and slice thin.
2. Prepare the vegetables, mushrooms and egg ribbons in matching colors.
3. Arrange the meats and garnishes around a wide brass tray.
4. Pour in hot broth and let it simmer as everyone eats.
5. Finish with buckwheat noodles in the broth, Pyongyang style.

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A Glass · Traditional pairing