Hearty Mushroom Hot Pot (Beoseot-jeongol) Recipe
Hearty Mushroom Hot Pot (Beoseot-jeongol) Recipe
Always Delicious, Mushroom Hot Pot!
Enjoy a comforting and savory Mushroom Hot Pot, perfect for any time of year. This dish features a clear, refreshing broth infused with the earthy aromas of various mushrooms and the sweetness of fresh vegetables. It’s been a while since I last made this, so let’s whip up a delicious Beoseot-jeongol together!
Main Ingredients- 1 pack King Oyster Mushrooms (or similar, like enoki, shiitake, or oyster mushrooms)
- 2 King Oyster Mushrooms
- 1 pack Enoki Mushrooms
- 1/2 Onion
- 1/5 Carrot
- 1/2 Scallion (Green Onion)
Seasoning and Broth- 1.5 Tbsp Korean Soy Sauce (Guk-ganjang)
- 1 Tbsp Soy Sauce (Jin-ganjang)
- 1/3 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 tsp Ginger Juice (or finely minced ginger)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 cup Anchovy Broth (or rice water)
- 1.5 Tbsp Korean Soy Sauce (Guk-ganjang)
- 1 Tbsp Soy Sauce (Jin-ganjang)
- 1/3 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 tsp Ginger Juice (or finely minced ginger)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1/2 cup Anchovy Broth (or rice water)
Cooking Instructions
Step 1
First, prepare all the fresh mushrooms and vegetables for the hot pot. For the king oyster and enoki mushrooms, trim off the tough ends and then gently pull them apart into bite-sized pieces by hand. Slice the king oyster mushrooms diagonally about 0.5cm thick. Slice the onion into thick strips and thinly slice the carrot diagonally into half-moon shapes after peeling. Cut the scallion into large 5cm segments.
Step 2
This step is optional but adds richness. If using thinly sliced beef (like for bulgogi), marinate it with 1/2 tsp soy sauce, a pinch of minced garlic, a dash of pepper, and a tiny bit of sugar. If using dried pollack (hwangtae-chae), soak it briefly in warm water until softened, cut it into bite-sized pieces, and marinate it similarly to the beef.
Step 3
The key to a delicious hot pot is the seasoning paste! In a small bowl, combine 1.5 Tbsp Korean soy sauce, 1 Tbsp regular soy sauce, 1/3 Tbsp minced garlic, 1 Tbsp plum extract, 1 tsp ginger juice, and 1 Tbsp gochugaru. Mix well to create your flavorful seasoning paste. You can adjust the amount of gochugaru to make it spicier.
Step 4
Now, it’s time to beautifully arrange the ingredients in the pot. In a wide hot pot, arrange the prepared king oyster mushrooms, enoki mushrooms, and other mushrooms artfully around the bottom. Fill in the gaps with the sliced onions and carrots. Don’t worry if it looks like a lot; the vegetables will wilt down as they cook.
Step 5
In the central space created by the mushrooms and vegetables, arrange the marinated beef and/or dried pollack neatly. Presenting the ingredients this way makes the hot pot look even more appealing when cooked.
Step 6
Spoon the prepared seasoning paste evenly over the ingredients in the pot. Then, carefully pour in the 1/2 cup of anchovy broth around the edges of the pot. If the broth level seems low during cooking, you can add more hot water or broth.
Step 7
Place the pot on the stove over medium-high heat and bring it to a boil. Once the broth is bubbling vigorously, use a ladle to scoop some of the hot broth and pour it over the ingredients. This helps the flavors meld and infuse the ingredients. Continue to simmer, adjusting the heat as needed, until the ingredients are cooked through.
Step 8
Once the beef is fully cooked and the vegetables are tender, add the chopped scallions. Simmer for another minute or two to allow the fresh aroma of the scallions to infuse the broth. When everything is cooked and the flavors have melded, turn off the heat. Serve your delicious Mushroom Hot Pot hot! For an extra kick, you can add sliced chili peppers.
