A wholesome, warming Korean sizzling pot made with mushrooms! It’s a good way to benefit from the deep earthy flavors of mushrooms.
Jeongol (전골) is an elaborate Korean stew or sizzling pot that was a part of the royal courtroom delicacies. Relying on the principle ingredient, there are lots of variations, together with dubu (tofu) jeongol, bulgogi jeongol, haemul (seafood) jeongol, mandu (dumplings) jeongol, and so forth. This recipe is the mushroom model, known as beoseot jeongol (버섯전골).
To make a jeongol dish, you principally prepare a wide range of (principally uncooked) elements neatly in a shallow pot, then add the seasoned broth, and cook dinner on the desk. It’s extremely versatile and straightforward to place collectively!
Relying on the scale of your pot, you’ll be able to cook dinner in two batches, or you’ll be able to add extra elements as you cook dinner, or take some out to eat when you’re cooking on the desk.
Beoseot (mushroom) jeongol is made with an assortment of various kinds of mushrooms as the principle ingredient. Be happy to make use of any mixture of mushrooms. A number of the widespread varieties are shiitake, oyster, button or white, king, and enoki. Generally, I see superbly yellow oyster mushrooms at Korean markets. I used them right here.
This hearty, steaming one-pot meal is a good way to take pleasure in wholesome mushrooms with robust earthy flavors. They’re loaded with fiber, protein, nutritional vitamins, and minerals and a very good supply of antioxidants.
That is a kind of dishes you actually don’t want precise quantities for elements, so the recipe serves solely as a tenet.
Beoseot jeongol is usually made with a beef broth or anchovy broth. Use a vegetable broth to make a vegetarian/vegan sizzling pot. Good commercially ready broth/inventory is at all times a handy choice as effectively.
You may pre-season the broth earlier than including to the pot, or add the seasonings on to the pot when able to cook dinner.
When you ought to let the mushrooms shine on this dish, you should use different greens and proteins to enhance. There’s actually no proper or incorrect factor to incorporate. Strive baechu (napa cabbage), bok choy, inexperienced cabbage, mu (radish), onion, carrot, ssukgat (crown daisies ), watercress, and/or minari (water dropwort).
Tofu and candy potato starch noodles (dangmyeon, 당면) are nice as effectively. Soak the starch noodles in heat water for 20 minutes, if utilizing. You may, after all, add any meat or seafood of your alternative. A little bit bit goes a good distance.
To make your jeongol spicy, merely add some gochugaru to the broth or use my spicy seasoning combine within the haemul jeongol (seafood sizzling pot) recipe. If utilizing the seasoning combine, you don’t have to individually season the broth.
As at all times, modify the warmth stage to your style by adjusting the quantity of gochugaru (Korean chili pepper flakes).
Extra jeongol (sizzling pot) recipes:
Beoseot Jeongol (Mushroom Scorching Pot)
Vegetable broth (see observe 1)
- 12 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, king, and so forth.)
- 2 giant napa cabbage leaves (or inexperienced cabbage or bok choy)
- 1/2 medium onion sliced into 1/2-inch thickness
- 1 small carrot thinly sliced
- 2 scallions lower into small items
- 2 ounces ssukgat (쑥갓, crown daisies), watercress, or minari (미나리, water dropwort)
- 1 teaspoon minced garlic
Different ingredient choices (see observe 2)
This recipe was initially posted in December 2012. I’ve up to date it right here with new pictures, extra info, and minor modifications to the recipe.