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Mains, Soups

Wizard's Barbecue (Shinsullo or Jungol)

Wizard's Barbecue (Shinsullo or Jungol)
Luis Sinco / Los Angeles Times

The century has turned. The computer bug we feared didn't affect much, and by now we've repaired any damages our holiday parties may have caused. It was fun, and it's not over yet for me. Being Korean American, I get ... Read more

Total time: 3 hours | Serves 10 to 12
  • 1 pound beef brisket
  • 1 gallon water
  • 1/2 head nappa cabbage, chopped into 1 1/2-inch pieces
  • 1 onion, sliced 1/4-inch thick
  • 1 Korean zucchini, sliced into 1/2-inch thick semicircles
  • 1 (12-ounce) package medium-firm tofu, cut into 1/2-inch thick rectangles
  • 2 carrots, cut diagonally into 1-inch pieces
  • 3 to 4 green onions, green parts only, thinly sliced
  • 1 cup white mushrooms, quartered
  • 1/4 pound sliced rib eye
  • 3 hard-boiled eggs, quartered lengthwise
  • 1 package (pink and white) fish cake (narutomaki), sliced into 1/4-inch-thick pieces
  • Salt, pepper

Step 1In large pot, boil brisket in water 2 to 3 hours until stock has reduced to 2/3. Set aside.

Step 2In shallow tabletop electric skillet, arrange 1/2 cabbage pieces, 1/2 onion slices, 1/2 zucchini semicircles, 1/2 tofu pieces, 1/2 carrot pieces, 1/2 green onion slices, 1/2 mushrooms, 1/2 rib eye, 1/2 egg quarters and 1/2 fish cake slices so they radiate out from center. Stack ingredients with more colorful pieces on top. Add more ingredients as space allows; set aside remaining ingredients.

Step 3Remove brisket from pot and reserve for another use. Pour broth slowly and carefully over arrangement in skillet. Simmer over low heat until rib eye is cooked thoroughly, about 20 minutes. Season with salt and pepper. Add remaining ingredients to skillet throughout course of meal to cook as needed.


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