The Stove
Beoseot Jeongol (Mushroom Hot Pot)
A healthy, delicious Korean hot pot made with mushrooms!
Ingredients · Servings 2
- 1/2 small onion (cut into big chunks)
- 3 ounces Korean radish ( cut into big chunks)
- 1 piece dried kelp (about 3 inch square), dashima
- a few mushroom stems
- 1 tablespoon soup soy sauce
- salt and pepper to taste
- 12 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, king, etc.)
- 2 large napa cabbage leaves (or green cabbage or bok choy)
- 1/2 medium onion (sliced into 1/2-inch thickness)
- 1 small carrot (thinly sliced)
- 2 scallions (cut into small pieces)
- 2 ounces ssukgat (쑥갓, crown daisies), watercress, or minari (미나리, water dropwort)
- 1 teaspoon minced garlic
- 1/2 package tofu (about 8 ounces)
- 2 ounces dangmyeon (당면, sweet potato starch noodles)
Method · 30 min
- Add 5 cups water and the broth vegetables to a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and simmer for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste. Yields 3 to 4 cups.
- Cut the mushrooms into bite size slices (about 1/4-inch thick). Mushrooms cook down quite a bit, so don’t cut too thin. If using oyster mushrooms, split lengthwise into bite size pieces.
- Neatly arrange the mushrooms and scallions in clusters along with other vegetables, if using, in a shallow pot. Add 2 cups of broth. Boil over medium to medium high heat until mushrooms are softened, 4 – 5 minutes. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.
Reduce the heat to medium and simmer for about 15 minutes. Season with the soup soy sauce, salt and pepper to taste. Cut the mushrooms into bite size slices (about 1/4-inch thick).
Mushrooms cook down quite a bit, so don’t cut too thin. If using oyster mushrooms, split lengthwise into bite size pieces. In a shallow pot, neatly arrange the mushrooms and scallions in clusters along with other vegetables, if using.
Boil over medium to medium high heat until mushrooms are softened, 4 – 5 minutes. You can add more broth and any remaining components while eating if you’re cookery at the table.