Quantcast
Advertisement

Mushroom hotpot 1

It is often the case where I should just let the ingredients speak for themselves.  Gather together a few seasonal ingredients in a pot and boil down with water.  Season with soy sauce.  One spoonful with a piece of vegetable and hot, earthy broth, you will see how quickly you can put together autumn in your bowl.

Jeongol (전골) is something in-between hot pot (thinly sliced meat and vegetable ingredients are dipped in hot broth) and stew (ingredients are simmered for a long time).  Water or stock is added just enough to bring out the flavors of ingredients – usually lots of vegetables in addition to a few main ingredients, which define the name of jeongol from seafood (해물; hae mul) to cow or pig intestines (곱창; gop chang) to mushroom (버섯; beo seot).  Its most fun feature is that jeongol is cooked at the tableside to be shared with everyone.

A proper – as commonly described in cookbooks – mushroom (버섯; beo seot) jeongol would start by sautéing ground beef.  Add stock.  Sliced Napa cabbage leaves are another common ingredient, along with a variety of mushrooms and other greens.

Advertisement

I was lacking a few things to make a ‘proper’ mushroom jeongol for this unplanned dinner, but that wasn’t going to stop me.  Luckily I had just gone to Chinatown for my big grocery shopping, so I had fresh shitake mushrooms (표고버섯; pyo go beo seot), button mushrooms (양송이; yang song e) and enoki mushrooms (팽이버섯; paeng e beo seot) to use as feature ingredeints.  For greens, I had scallions, garlic chives and perilla leaves.  I also took out a block of tofu and cut to thin slices.  Sprinkle of chili powder on top.  This would be more than enough.

Advertisement
Aliexpress INT

With some extra time I had, I made mushroom tofu pockets.  I poured hot water over frozen tofu skins (유부; yu bu) to get excess oil out and quickly thaw them.  Press tofu skins with paper towel and cut off one end, which allows the skin to open like a little pocket.  With the stems I had after cleaning the mushrooms, I chopped them finely and sautéed with onion which would fill the tofu pockets.  I tied the pockets with garlic chives after quickly blanching in boiling water – this makes the garlic chives easier to handle but still sturdy enough to tie the tofu pockets.

Mushroom hotpot 2

I found a packet of udon noodles which, of course, was added to the pot.  After a bowl of udon noodle soup with mushrooms, I added some tteokguk tteok, thin oval shaped rice cakes, most widely used for the New Year’s Day rice cake soup in Korea.  After a bowl of mushrooms and rice cakes, we felt all warm and full and happy.  Sorry, no pictures of those as I was too busy eating.

Yet if you are familiar with the Korean jeongol process, the end is only marked by rice.

I reduced the rest of the broth and chopped up a couple of mushrooms that were still in the pot.  I added a big handful of finely chopped kimchi.  A bowl of steamed rice goes in.  Enter eggs, chopped scallions and toasted laver flakes.  Finish with sesame oil, ground pepper and toasted sesame seeds.

Mushroom hotpot 3

I see long winter months with many variations of jeongol coming my way…

KOREAN WORDS

scallion          파    (pa)

garlic chive    부추  (bu chu)

perilla leaf     깻잎  (ggaenip)

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates on the world of Korean food.

You have Successfully Subscribed!

[et_bloom_inline optin_id="optin_4"] [sg_popup id=3]
%d bloggers like this: