Spicy Mushroom Hotpot (Maeun Beosot Jeongol) - Kosher.com

Name: Spicy Mushroom Hotpot (Maeun Beosot Jeongol) - Kosher.com
Ingredients: 2 portobello mushrooms, thinly sliced; 1 tablespoon Korean soy sauce; 1 teaspoon crushed/minced garlic or 1 cube Gefen Frozen Garlic; 1/2 teaspoon freshly ground Gefen Black Pepper; 1 tablespoon vegetable oil; 150 grams/5 and 1/2 ounces chestnut mushrooms, cut into 5-millimeter/1/4-inch slices (leave a handful for decoration); 150 grams/5 and 1/2 ounces button mushrooms, cut into quarters; 85 grams/3 ounces oyster mushrooms, roughly torn; 5 spring onions/scallions, checked and cut into 5-centimeter/2-inch lengths; 1 carrot, cut into batons; 3 tablespoons gochugaru (Korean red pepper ﬂakes); 2 and 1/2 tablespoons light soy sauce; 2 tablespoons mirin; 1 tablespoon crushed/minced garlic or 1 cube Gefen Frozen Garlic; 1/4 teaspoon salt

www.kosher.com

A jeongol (hot pot or stew) is a sharing dish and I think of this one as a real celebration of mushrooms.

View Original

Share this recipe:

Ingredients

2 portobello mushrooms, thinly sliced
1 tablespoon Korean soy sauce
1 teaspoon crushed/minced garlic or 1 cube Gefen Frozen Garlic
1/2 teaspoon freshly ground Gefen Black Pepper
1 tablespoon vegetable oil
150 grams/5 and 1/2 ounces chestnut mushrooms, cut into 5-millimeter/1/4-inch slices (leave a handful for decoration)
150 grams/5 and 1/2 ounces button mushrooms, cut into quarters
85 grams/3 ounces oyster mushrooms, roughly torn
5 spring onions/scallions, checked and cut into 5-centimeter/2-inch lengths
1 carrot, cut into batons
3 tablespoons gochugaru (Korean red pepper ﬂakes)
2 and 1/2 tablespoons light soy sauce
2 tablespoons mirin
1 tablespoon crushed/minced garlic or 1 cube Gefen Frozen Garlic
1/4 teaspoon salt