Prep time: 15 min
Cook time: 1 hr
1 pound beef, cut into strips
fish cake sheets, cut into rectangles
1 red chili pepper, diced and seeded
1 daikon, cut into squares
1 carrot, cut into strips
FOR THE STOCK
4 ounces beef, thinly sliced
1 small size onion, chopped
2 cups beef stock
4 cloves garlic, minced
1 small size onion, sliced
1 zucchini, cut into strips
5 leeks, sliced
enoki mushroom bunch, separated 14 pieces walnuts or ginkgo nuts, removed shells
Cut the veggies into 1 1/2-inch-long strips (rectangles). Set aside. Cut the fish cake sheets into rectangles. Dice the red chili (into "circles") and remove the seeds.
Take a small amount of the enoki mushrooms and stick it into the peppers.
Cut the beef into strips and season the beef with salt and pepper. Oil a pan and place thinly sliced beef and quickly fry until just browned.
Prep the eggs by separating the yolk and whites into spectate bowls. Fry the egg whites in small batches so you will ultimately pile them. The. Scramble the yolks and fry next. When done cut both into rectangles and set aside.
Add beef, chopped garlic, and onion to the beef broth in a pot. Bring to a boil over high heat, reduce heat to medium and cook for ten minutes. Remove beef from the stock.
Assembling: in a sinseollo pot or large round pot arrange the fish cakes, peppers, mushroom, carrot, zucchini, onion, leeks, eggs, beef strips, and boiled beef slices lengthwise from the outside of the pot to the center, each ingredient slightly overlapping the other if possible. Scatter the ginkgo over the top. Gently pour the stock into the pot and bring it to a simmering boil over medium heat without stirring. Remove from heat and serve hot with rice. Enjoy!