# Beoseot Jeongol (Mushroom Hot Pot)

Cuisine: korean · Time: 30 minutes · Servings: 2

## Ingredients

- 1/2  small onion (cut into big chunks)
- 3 ounces Korean radish ( cut into big chunks)
- 1 piece dried kelp (about 3 inch square), dashima
- a few mushroom stems
- 1 tablespoon soup soy sauce
- salt and pepper to taste
- 12 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, king, etc.)
- 2  large napa cabbage leaves (or green cabbage or bok choy)
- 1/2  medium onion (sliced into 1/2-inch thickness)
- 1  small carrot (thinly sliced)
- 2  scallions (cut into small pieces)
- 2 ounces ssukgat (쑥갓, crown daisies), watercress, or minari (미나리, water dropwort)
- 1 teaspoon minced garlic
- 1/2 package tofu (about 8 ounces)
- 2 ounces dangmyeon (당면, sweet potato starch noodles)

## Steps

1. Add 5 cups water and the broth vegetables to a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and simmer for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste. Yields 3 to 4 cups.
2. Cut the mushrooms into bite size slices (about 1/4-inch thick). Mushrooms cook down quite a bit, so don’t cut too thin. If using oyster mushrooms, split lengthwise into bite size pieces.
3. Neatly arrange the mushrooms and scallions in clusters along with other vegetables, if using, 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.

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Source: koreanbapsang — https://www.koreanbapsang.com/beoseot-jeongol-mushroom-hot-pot/
Page: https://findfood.fun/vi/recipes/7846
Language: en (requested translation unavailable)