Beoseot-jeongol is a hotpot made of different types of mushrooms and vegetables. This dish is clear, light in taste and has a wonderful aroma of mushrooms. It is a stew for the autumn season when the cold wind starts to blow. In olden days, people believed that mushrooms have a medicinal effect and used them in fried or grilled dishes.

Ingredients

● 5 oyster mushrooms

● 3 fresh pine mushrooms

● 60 g fresh brown

oak mushrooms

● 150 g beef (top round)

● seasoning sauce :

● 1/2 tsp clear soy sauce, 1/2 tsp sugar, 1/2 tsp minced green onion, 1/4 tsp minced garlic, 1/2 tsp sesame salt, 0.1 g ground black pepper, 1/2 tsp sesame oil

● 20g small green onion, 50g

watercress, 1 red pepper

● 5 cups water

● 1 tbsp clear soy sauce

● 1 tsp salt

Wash the mushrooms carefully in water, drain then shred them into 5 cm-long and 0.5 cm-wide/thick.

Clean blood from the beef with cotton cloths, shred it into 5 cm-long and 0.3 cm-wide/thick, season with seasoning sauce.

Wash the small green onion and watercress, cut them into 5 cm-long pieces (small green onion 18g, watercress 30g).

Shred the red pepper into 4 cm-long and 0.3 cm-wide/thick.

Put all prepared ingredients into the simmering pot.

Cook the stew for 4 min. on a high heat. When it boils, lower the heat to medium, and simmer for another 10 min. When it boils again, season with clear soy sauce and salt.

Tips

● Broth may be replaced by water.

● To keep the fragrance of mushrooms, do not boil the mushroom hotpot too long.

(Adapted by the Institute of Traditional Korean Food)