Beoseot Jeongol - Mixed Mushroom Hot Pot

버섯전골
Alternate Spellings: beosot jongol, beoseotjeongol, byeosyot jonggol
A great way to enjoy the earthy flavor and meaty texture of mushrooms. This recipe uses mushrooms found throughout Korea, China, and Japan, but just about any type of edible mushroom may be used.
For a non meat version simply substitute an equal amount (weight) of a variety of mushrooms for the beef in this recipe, and use water or a vegetable broth for the soup..

Servings: 4

Ingredients

Procedure

Preparation

Pyogo:

Rinse dried pyogo (shiitake) mushrooms under cold running water.

Cover with 2 1/2 cups water and soak for 2 hours.

Remove from soak water (reserve the soak water) and slice into thin strips.

Seasoning Sauce:

Mince the garlic and green onions, then place all sauce ingredients in a bowl and mix well.

Let stand fifteen minutes for flavors to develop.

Mushrooms:

Thouroughly rinse and clean all other mushrooms, then slice, tear, or shred into thin strips.

Place all mushrooms together in a mixing bowl and toss.

Add 1/2 the seasoning sauce and mix well.

Let stand fifteen minutes.

Beef:

Place the pyogo mushroom soak water in a pot and bring to a slow simmer over medium heat.

Add the beef and simmer for 5 minutes.

Remove the beef from the pot (reserve the broth), cool, and shred into thin strips.

Place the shredded beef into a bowl, add the rest of the seasoning sauce, and mix well.

Let stand fifteen minutes.

Green onions:

Rinse in cold water then cut into roughly 1 inch lengths.

Minari:

Trim stem bottom and remove any discolored leaves.

Rinse in cold water.

Bring a pot of water to a full boil.

Add minari, boil for 30 seconds, remove and rinse immediately in cold water.

Cut into roughly 1 inch lengths.

Final

Bring the reserved broth to a slow simmer over medium low heat.

Add light soy sauce and seasoned mushrooms, then simmer for 5 minutes.

Add seasoned beef, increase heat to medium, and cook for another ten minutes.

Add minari and green onion and cook for another three minutes.

Remove from heat and serve.

Shopping List for 버섯전골 Beoseot Jeongol - Mixed Mushroom Hot Pot

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Shopping List for 버섯전골 Beoseot Jeongol - Mixed Mushroom Hot Pot
	Item	Amount needed for recipe
	느타리버섯 Neutari beoseot (oyster mushrooms)	7 ounces
	표고버섯 dried Pyogo Beoseot (Shiitake mushrooms)	2 ounces
	싸리버섯 Ssari beoseot (Coral Mushroom)	4 ounces
	송이버섯 Songi Beoseot (Pine mushroom)	4 ounces
	Beef	8 ounces
	파 pa (green onions)	3 small
	미나리 minari (dropwort/Korean Parsley)	2 ounces
	국간장 gukganjang (light or soup soy sauce)	1 tablespoon
Seasoning Sauce
	Item	Amount needed for recipe
	진간장 jinganjang (dark soy sauce)	2 tablespoons
	sugar	2 tablespoons
	파 pa (green onions)	2 medium
	마늘 maneul (garlic)	6 cloves
	깨소금 kkaesoogeum (sesame salt)	1 tablespoon
	고춧가루 gochugaru medium ground (ground dried chili pepper)	3 teaspoons
	참기름 Chamgireum (sesame oil)	1 tablespoon

Nutrition Facts