Korean Mushroom Hot Pot

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?)🕺

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Korean Mushroom Hot Pot

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

Course Easy

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. 

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