This recipe is a simple version of jeongol (Korean hot pot). Jeongol is a hearty, steaming one-pot meal that’s usually cooked at the table. To make it, you basically arrange a variety of ingredients neatly in a shallow pot, then add a flavorful broth and cook.

Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms. It’s a great way to enjoy the strong, earthy flavor of mushrooms. Here, I made it simple and completely vegetarian! You can add other vegetables, beef, seafood and/or tofu if you like. The recipe can be easily doubled for more people. It’s a healthy meal that will warm you up on a cool autumn day!

2-3 servings

Ingredients:

● For vegetable broth:

● 1/2 small onion, cut into big chunks

● 80 grams Korean radish, cut into big chunks

● 3x3-inch dried kelp (known as dashima/kombu)

● A few mushroom stems

● 1 tablespoon guk ganjang (soup soy sauce)

● Salt and pepper to taste

For the pot:

● 300 grams assorted mushrooms (button/white, shiitake, oyster, enoki, etc.)

● 2 scallions, roughly chopped

● 60 grams minari (watercress), roughly chopped

● 1/2 teaspoon minced garlic (You can also add tofu and/or other vegetables such as mu (radish), napa cabbage, onion and carrots.)

Put 5 cups water and the broth vegetables in a medium-size pot. Bring it to a boil over high heat. Reduce the heat to medium and moderately boil for about 15 minutes. Discard the vegetables. Season with soy sauce, salt and pepper to taste.

Cut the mushrooms into bite-size slices. Mushrooms cook down quite a bit, so don’t cut too thin or small.

Neatly arrange the mushrooms and scallions in clusters in a shallow pot. Add 2 cups of broth. Boil over medium to medium-high heat until mushrooms are softened, 4-5 minutes. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun