Discover Korean Food #17: Dr. Sook-Ja Yoon’s "Beoseot-jeongol" (Mixed Mushroom Hot Pot)

Beoseot-jeongol is a hot pot made of various 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. From olden days, people believed that mushrooms have a medicinal effect and used them in various fried or grilled dishes.


60 g (5 ea) oyster mushrooms
120 g (3 ea) fresh pine mushrooms
60 g fresh brown oak mushrooms
150 g beef (top round)
seasoning sauce :
3 g (½ tsp) clear soy sauce, 2 g (½ tsp) sugar, 2.3 g (½ tsp) minced green onion
1.4 g (¼ tsp) minced garlic, 1 g (½ tsp) sesame salt, 0.1 g ground black pepper 2 g (½ tsp) sesame oil
20 g small green onion, 50 g watercress, 20 g (1 ea) red pepper
1 kg (5 cups) water, 18 g (1 tbsp) clear soy sauce, 4 g (1 tsp) salt


1. Wash the mushrooms in water softly, drain water, and shred them into 5 cm-long and 0.5 cm-wide/thick.
2. Clean blood of beef with cotton cloths, shred it into 5 cm-long and 0.3 cm-wide/thick, season with seasoning sauce.
3. Wash small green onion and watercress cleanly, cut them into 5 cm-long(small green onion 18 g, watercress 30 g).
4. Shred red pepper into 4 cm-long and 0.3 cm-wide/thick.

* Recipe
1. Put all prepared stuffs in the simmering pot, place them roundly matching color, add water.
2. Heat it up for 4 min. on high heat. When it boils, lower the heat to medium, boil it for another 10 min. When it boils again, season with clear soy sauce and salt, bring it to a boil.

* Tips

– Broth may be replaced by water.
– To keep the fragrance of mushrooms, do not boil mushroom hot pot too long.

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