Our story of Boyang Jungol

Last months of summer can be a real drag on the body and the mind. All the heat and humidity can take a toll on your health and especially energy level. Therefore, Koreans have long developed a culinary tradition of making and eating “boyang jungol” over the summer months, which is meant to fully and deeply nourish your body. There are many versions of Boyang Jungol, depending on the region of Korea that uses different cuts of meat, spices, and vegetable assortments. The variation of Boyang Jungol available at Hwa Gae Jang Tuh is an extra nutritious stew made of goat meat and vegetables simmered in a spicy broth. The broth itself includes all sorts of nutrient packed ingredients such as garlic, ginger, mushrooms, chives, and green onions. Goat meat is known to carry a high concentration of protein and iron that can be very helpful in restoring physical strength. The seasoning for this stew is done with classic Korean sauces such as gochujang, soy sauce, and doenjang, which is a fermented soybean paste. Slow cooking all these components together for a long time produces a dish that is rich, extremely savory, and filling. Any drop in your appetite that can often occur during summer will be gone and your body will feel replenished enough to bear through the rest of summer. The portion for this dish is quite generous so we recommend sharing it with your friends and family over a bowl of rice. Grab a spoonful of the soup and spread is across the rice bowl to mix well. This combo with some banchan is magical.

Posted on 8/26/2019

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