Beoseot Jeongol (Mushroom Hot Pot)
A healthy, delicious Korean hot pot made with mushrooms! It's vegan and so easy to put together!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
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.