Beosot Jeongol (Mushroom Hot Pot)

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Jasmine Cha

Ingredients

The Kelp Broth

  • 3.5
    cups water
  • 3
    small pieces Dried Kelp

The Beef Marinade

  • 4
    tablespoons Soy Sauce (Dark)
  • 4
    cloves Garlic
    pressed
  • 2
    tablespoons Fish Sauce
  • 1
    tablespoon Sugar
  • 1
    tablespoon Sweet Cooking Rice Wine such as Mirin

The Hot Pot Ingredients

  • 1
    Squash
    washed
  • 1
    small bundle Chrysanthemum (Optional)
    washed
  • 15
    small leaves Napa Cabbage
    washed
  • 1/2
    (14-ounce) block Tofu (Soft)
    drained
  • 10
    ounce Beef
    thinly sliced
  • 2
    Jalapeños (Optional)
  • Mushrooms (Enoki, Shiitake, Maitake, Oyster, or whatever you like!)
    cleaned

Instructions

1
Bring 3.5 cups water to boil.
2
Add 3 small pieces Dried Kelp to the boiling water and turn off the heat. Set aside.
3
In a large bowl, add 4 tablespoons Soy Sauce (Dark), 2 tablespoons Fish Sauce, 1 tablespoon Sweet Cooking Rice Wine such as Mirin, 1 tablespoon Sugar, and 4 cloves Garlic (pressed). Whisk well and add 10 ounce Beef (thinly sliced). Mix and let it marinate
4
Clean and prep Mushrooms (Enoki, Shiitake, Maitake, Oyster, or whatever you like!) (cleaned).
5
Prep vegetables. Cut 15 small leaves Napa Cabbage (washed), 1 Squash (washed), 1 small bundle Chrysanthemum (Optional) (washed), and 2 Jalapeños (Optional) as shown.
6
Cut 1/2 (14-ounce) block Tofu (Soft) (drained).
7
In a shallow pot, arrange all the ingredients to your liking.
8
Pour the kelp broth into the pot.
9
Bring it to boil until all the ingredients are cooked.
10
Enjoy!
Jasmine Cha's avatar
How to make Beosot Jeongol (Mushroom Hot Pot)