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Korean Mushroom Hot Pot. Aka Beoseot Jeongol (Jeongol means 'Hot Pot'). It's a simple, healthy dish that builds on the earthy flavor of mushrooms. Make it vegetarian. Or if you want to feel sexy, throw in some shabu-shabu beef and udon noodles 🙂

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My mom used to make this dish when we were younger. I remember fighting with my sister about what noodles to drop into the broth. I was always an "udon" guy. My sister preferred "ramen" noodles. I would plead my case ... that udon is much better as ramen noodles suck up too much of the broth. But she would rebuttal: "I'm older - so deal with it."

Its funny that particular dishes brings back so many childhood memories. Just like songs from the 90's.

(Usher - 8701... anyone?)🕺

Korean Mushroom Hot Pot

Simmer your favorite mushrooms in a delicious Korean broth. Uh-dic-ting!

5 from 1 vote

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Course: Easy

Servings: people

Ingredients

King Oyster Trumpet mushrooms - 3
Shiitake mushrooms - 3
Oyster mushrooms - 3
Button mushrooms - 3
Enoki mushrooms - 1 package
Spring onion - 1 whole stalk
Onion - 1 whole
Carrot - 1 piece length of your pointer finger
Baby Napa Cabbage or use Bok Choy - 5 large leaves
Udon noodles - 1 package
Shabu Shabu beef - 1 whole

Broth Ingredients

Water - 2 Cups
Soup Soy Sauce - 3 Tablespoons
Minced garlic - 1 Tablespoon
Deonjang - ½ Tablespoon
Gochujang - 1 Tablespoon
Gochugaru - 3 Tablespoons
Sugar - 1 Tablespoon

Instructions

Prep Mushrooms

Clean each mushroom thoroughly under running water.
Slice the trumpet mushroom into thinner pieces (reference video).
Split oyster mushroom into smaller pieces with your finger.
Cut Shiitake mushrooms and button mushroom in half.
Cut the stem off the enoki mushrooms and split the bundle in half.

Prep Veggies

Cut the entire spring onion stalk into the length of your pointer finger. Then cut the white stem in half again. Repeat for green portion as well. (reference video)
Cut the carrot piece into rectangular slices.
Cut onion into thin slices.
Cut napa cabbage into smaller sections.
Measure ~1 cup of shabu shabu beef. Set aside.

Make Broth

Take out a large pot. Place-in all of the listed ingredients under "Broth Ingredients".
Place the pot on medium-high heat. Use a spatula and throughly mix-in all of the ingredients.
While the broth is still luke-warm, place in the beef pieces. (Boiling them in low-heat prevent them from fusing together). Once the pieces are fully cooked, take them out with chopsticks. Set aside for later.
As soon as the broth comes to a boil, turn off the heat.
Then place-in all of the mushrooms and fresh vegetables around the frying pan. Place the boiled beef in the center.
When you are ready to eat, turn the heat back on. When the broth start boiling, throw in the udon noodles (optional)
Bon Appetit and enjoy!

Notes

See video below for more details
The amount of broth my seem small at first, but the veggies will release alot of water.
If however, you want more broth: Take out a small bowl. Mix 2 cups of water with 3 Tablespoons of soup soy-sauce.
Feel free to use any mushrooms you like.

Tried this recipe?Tag us at @efutureneighbor with your dish!