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Beoseot jeongol
Mushroom hot pot
Beoseot jeongol (버섯전골): temple-style mushroom hot pot in kelp broth
Beoseot jeongol is the mushroom hot pot that Korean temple kitchens and mountain restaurants around Odaesan and Songnisan serve in autumn, when wild mushrooms come down from the slopes. Fans of shiitake, oyster, enoki and king oyster mushrooms are arranged with tofu, cabbage and greens in a shallow pot and cooked at the table in a clear kelp and shiitake broth. It tastes deep, clean and woodsy, with no garlic or onion in the temple way. The common mistake is boiling it hard from the start, which turns the broth cloudy and the enoki stringy. Chef's tip: save the shiitake soaking water and add it to the broth; it doubles the savoury depth without any seasoning.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the broth
- ⅓ oz dried kelp (dashima)about a 10 cm square
- 4 dried shiitake mushroomssoaked in 300 ml warm water for 30 minutes
- 1.2 litre water
- ½ tsp salt
For the pot
- 6 fresh shiitake mushroomsstems removed
- 5 ½ oz oyster mushroomstorn into strips
- 2 king oyster mushroomssliced lengthways
- 5 ½ oz enoki mushroomsbase trimmed, pulled apart
- 10 ½ oz firm tofusliced 1 cm thick
- 4 napa cabbage leavescut into 5 cm pieces
- ½ courgettesliced into half-moons
- 1 handful crown daisy (ssukgat) or watercress
- 1 red chilli (optional)sliced
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Method
0/5 doneStep 1: Put ⅓ oz dried kelp (dashima) and 1.2 litre water in a pot, bring slowly to a bare simmer over a medium heat and take out the kelp just as bubbles appear.
10 minStep 2: Squeeze 4 dried shiitake mushrooms, add the soaking water (leaving any grit at the bottom) and the sliced mushrooms to the pot and simmer for 10 minutes. Season with 2 tbsp soup soy sauce (guk-ganjang) or soy sauce and ½ tsp salt.
10 minStep 3: In a wide, shallow pot, lay 4 napa cabbage leaves over the bottom, then arrange 6 fresh shiitake mushrooms, 5 ½ oz oyster mushrooms, 2 king oyster mushrooms, 5 ½ oz enoki mushrooms, 10 ½ oz firm tofu and ½ courgette in neat fans around the pot.
Step 4: Pour in enough hot broth to come two-thirds of the way up, bring to a gentle simmer over a medium heat and cook until the cabbage is tender and the mushrooms have collapsed, about 6 minutes. Top up with broth as it reduces.
6 minStep 5: Lay 1 handful crown daisy (ssukgat) or watercress and 1 red chilli, if using, on top for the last minute, then ladle into bowls at the table with rice.
1 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 12 g
- Carbs
- 13 g
- Fat
- 6 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beoseot jeongol take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of soup soy sauce (guk-ganjang) or soy sauce?
- Tamari, same amount (gluten free).
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