Kooksujeongsol (국수전골 ) or guksu-jeongol is a beef, mushroom, and noodle soup cooked in a hotpot. This recipe includes the cool and flavorful elements of both chrysanthemum and sesame leaves against the savory taste of ribeye beef and mushrooms.
While many of these ingredients can be found in an Asian market, you can substitute the pre-cooked guksu noodles for regular grocery store pasta. The noodles in Korean dishes are collectively referred to as guksu, have a similar feel to Japanese udon noodles, and take on the many different flavors of Korean cuisine. In this dish, the soft noodles are paired with the bite of fresh mushrooms and vegetables.
- 1 lb. thinly-sliced ribeye beef
- Enoki mushrooms
- Pyogo (Shiitake) mushrooms
- 1.5 cup water
- 3 (dashima) sea kelp slices
- 3.5 cups of beef broth
- 3 oz. chrysanthemum leaves
- Hobak (Korean Zucchini)
- Green Bell Pepper
- Sesame Leaves
- Soy Sauce to taste
- 1/2 tbsp. minced garlic
- Boil water in bot over medium-high heat.
- Add sea kelp to the boiling water, steep for 15 minutes, and remove.
- Add beef broth.
- While the broth heats up:
- Julienne (thinly slice) the zucchini
- Cut enoki mushrooms in half
- Cut Chrysanthemum leaves in half
- Cut green bell pepper into strips
- Roll sesame leaves then slice into ribbon strips
- Add ribeye into the hot pot, followed by the mushrooms, peppers, and zucchini. Let simmer for 1 minute.
- Add 1 tbsp. of soy sauce, or to taste.
- Add minced garlic and stir.
- Add noodles and stir. Top with sesame leaves.