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Beef Mushroom Jungol is truly a winter’s delight. Jungol means hot pot or stew in Korean. This hearty and healthy dish is packed with tons of good ingredients that warm you up from the inside. A little bit of everything is added, such as some protein in the form of tofu and beef, some carbs in noodles, and some vegetables like napa cabbage, onions, carrots, and of course mushrooms. All of these ingredients simmer together in a spicy broth. The broth itself is kelp and anchovy stock that is seasoned and full of flavor with classic Korean seasonings like soy sauce, doenjang, and gochujang. The wide assortment of ingredients in the dish offer interesting textures and tastes. Earthy flavors of mushrooms are prominent as well as the broth's savoriness and spiciness. Jungol used to be a dish popular in the Korean royal court thanks to its richness of ingredients and flavors. Nowadays, Jungol is beloved widely by the masses and enjoyed commonly during the winter time for its nourishing benefits. There are many variations of Jungol, including a seafood version and a dumpling one. Beef Mushroom Jungol has generous portions so this dish is ideal for sharing. Everything comes to a boil in a pot on the table, so you can see your dish cooking on the spot. The hot pot’s steaming visual, boiling sounds, and rich aroma make it so that you can’t help but to salivate at the sight of the Jungol and to slurp away. Where to find Beef Mushroom Jungol on our menu. Want to learn how to make Beef Mushroom Jungol? Check out this video: