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 🙂
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!
Print
Pin
Rate
Servings: 3 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 - 1/2 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!
Leave a Reply