Mushroom Hot Pot (Beoseot Jeongol)
I never knew a dish like this existed in Korean cuisine until my MIL made it for me late last year. It’s not wildly different in terms of familiar ingredients or anything, but the only Jeongul I’ve tried and seen on menus was the Bulgogi kind. This version is delicate and earthy. It’s great for a light dinner and forgiving to whatever it is you have in your fridge.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (6 Servings)
2-3 CUPS ANCHOVY STOCK
VARIETY OF MUSHROOMS OF CHOICE
NAPA CABBAGE OR GREEN CABBAGE
CARROTS
TOFU OR POTATO STARCH NOODLES
CROWN DAISIES
WHITE ONION
GREEN ONION
GARLIC
Instructions
The above ingredients are just a general guide, but as you can see even my pot in reality varies.
Prepare ingredients to your liking. Assemble nicely in a shallow pot. Bring to a boil and cook for 5 minutes. I like to keep my veggies slightly crunchy. You can cook for up to 10 minutes if you wanted everything softer.
Enjoy with rice