Exquisite Mushroom Hot Pot Featuring Special New Breed King Oyster Mushrooms from Gyeonggi Agricultural Research & Extension Services
Exquisite Mushroom Hot Pot Featuring Special New Breed King Oyster Mushrooms from Gyeonggi Agricultural Research & Extension Services
[Baekseon, Sunjeong, Gonji7ho] Mushroom Hot Pot with Wonderful Texture
As a mushroom lover, I often enjoy mushroom dishes. Today, I’m making a slightly special mushroom hot pot using unique mushrooms. These are developed by the Gyeonggi Agricultural Research & Extension Services and offer a distinctive texture.
Main Ingredients- King Oyster Mushrooms (Baekseon, Sunjeong, Gonji7ho breeds) 400g: Using these special breeds will enhance the aroma and chewy texture.
- 1/2 Onion: Adds natural sweetness and a refreshing broth.
- A small amount of Carrot: For color and a crisp bite.
- 2 Green Chili Peppers (Kkwari Gochu): Adds a hint of spice and savory flavor.
- 1 handful Soaked Glass Noodles: For a delightful chewy texture, making the dish more substantial.
- 200g Beef for Bulgogi: Tender beef adds a deep flavor to the broth.
Seasoning Ingredients- 1 Tbsp Soy Sauce for Soup (Guk-ganjang): Adds deep umami and seasoning to the broth.
- 1 Tbsp Soy Sauce (Ganjang): Balances the overall seasoning and enhances flavor.
- 1/3 Tbsp Minced Garlic: An essential aromatic for a clean and refreshing taste.
- 1 Tbsp Gochugaru (Korean Chili Flakes): For a mild spiciness and appetizing color.
- 1 Tbsp Maesil Extract (Plum Syrup): Adds a subtle sweetness and depth of flavor.
- 1.5 Tbsp Fish Sauce (Aekjeot): A secret ingredient to elevate the umami.
- Minced Garlic (additional): For a richer garlic aroma.
- 1 tsp Sesame Oil: For a nutty finish.
- 1 tsp Sesame Seeds: For nutty flavor and garnish.
- 1 Tbsp Cooking Wine (or Sake): To remove any gamey smell from the beef and enhance flavor.
- 1 Tbsp Fish Sauce (for final seasoning): To adjust the taste at the end.
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang): Adds deep umami and seasoning to the broth.
- 1 Tbsp Soy Sauce (Ganjang): Balances the overall seasoning and enhances flavor.
- 1/3 Tbsp Minced Garlic: An essential aromatic for a clean and refreshing taste.
- 1 Tbsp Gochugaru (Korean Chili Flakes): For a mild spiciness and appetizing color.
- 1 Tbsp Maesil Extract (Plum Syrup): Adds a subtle sweetness and depth of flavor.
- 1.5 Tbsp Fish Sauce (Aekjeot): A secret ingredient to elevate the umami.
- Minced Garlic (additional): For a richer garlic aroma.
- 1 tsp Sesame Oil: For a nutty finish.
- 1 tsp Sesame Seeds: For nutty flavor and garnish.
- 1 Tbsp Cooking Wine (or Sake): To remove any gamey smell from the beef and enhance flavor.
- 1 Tbsp Fish Sauce (for final seasoning): To adjust the taste at the end.
Cooking Instructions
Step 1
Introducing new breed King Oyster Mushrooms developed by the Gyeonggi Agricultural Research & Extension Services: ‘Baekseon’, ‘Sunjeong’, and ‘Gonji7ho’. As their names suggest, these are distinct from regular King Oyster mushrooms, boasting unique aromas and a wonderfully chewy texture.
Step 2
Today, we’ll be making a mushroom hot pot using all three of these special breeds to create a richer and deeper flavor. The harmony of these diverse mushrooms is truly exciting!
Step 3
Gently rinse the prepared King Oyster Mushrooms under running water and pat them dry. Then, tear them into bite-sized pieces by hand. Tearing them like this allows the seasonings to penetrate better and enhances their texture.
Step 4
Peel the carrot and slice it into 0.5cm thick half-moons. Coarsely slice the onion into thick strips. Trim the stems off the green chili peppers and cut them into 2-3 pieces, keeping their shape. These vegetables will add color, crispness, and a subtle spiciness, enriching the hot pot’s flavor.
Step 5
Pat the beef slices for Bulgogi dry with paper towels. Marinate them with 1 Tbsp cooking wine, 1 Tbsp soy sauce for soup, 1/3 Tbsp minced garlic, 1 Tbsp soy sauce, and a pinch of black pepper. Place the marinated beef in a hot pot and stir-fry over high heat until the color changes. Searing the beef this way locks in its juices and enhances its flavor.
Step 6
Arrange the stir-fried beef attractively in the center of the hot pot. Then, generously arrange the torn King Oyster Mushrooms around the beef. The mushrooms’ fragrant aroma will deepen the broth’s flavor. Intersperse the sliced onion, carrot, and green chili peppers, arranging them aesthetically.
Step 7
Once the mushrooms and vegetables are beautifully arranged, evenly spoon the prepared seasoning mixture (1 Tbsp Gochugaru, 1 Tbsp Maesil Extract, 1.5 Tbsp Fish Sauce) over the ingredients. Then, pour in the kelp broth made by simmering 10g of kelp in 5 cups (approx. 1 liter) of water, enough to cover the ingredients. Bring it to a boil.
Step 8
It’s best not to overcook the hot pot. The beef is already about 80% cooked, and the mushrooms cook very quickly. Once the broth is boiling vigorously, add the soaked glass noodles and simmer for another moment until done. Adjust the final seasoning with 1 Tbsp fish sauce if needed. You can add a little more minced garlic to taste. Enjoy with a warm bowl of rice!
