Myeongnan Jeongol

Myeongnan Jeongol is a traditional Korean hot pot dish that features tender fish, aromatic vegetables, and a flavorful broth, perfect for sharing. This Paleo version embraces fresh, whole ingredients while delivering the authentic taste of Korean cuisine.

Ingredients

• Mackerel fillets - 200 grams
• Zucchini - 1 medium, sliced
• Shiitake mushrooms - 100 grams, sliced
• Korean radish (mu) - 100 grams, julienned
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Fish sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Water - 500 milliliters
• Black pepper - to taste
• Red pepper flakes (gochugaru) - 1 teaspoon (optional)

Steps

1. In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
2. Add the sliced zucchini, shiitake mushrooms, and Korean radish to the pot, and stir-fry for another 3-4 minutes until the vegetables start to soften.
3. Pour in the water and bring the mixture to a boil. Reduce heat and let it simmer for 5 minutes.
4. Stir in the fish sauce and add the mackerel fillets to the pot. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily.
5. Add black pepper and red pepper flakes to taste, then gently stir in the chopped green onions.
6. Remove from heat and serve hot, allowing everyone to enjoy the dish directly from the pot.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from mackerel, supporting heart health.
• Packed with vitamins and minerals from vegetables, promoting overall wellness.

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