Beoseot Jeongol (Mushroom Hot Pot )

Beoseot Jeongol (Mushroom Hot Pot )

A healthy, warming Korean hot pot made with mushrooms! It’s a great way to enjoy the deep earthy flavors of mushrooms. 

DSC7464 2 - Beoseot Jeongol (Mushroom Hot Pot )

DSC7464 2 - Beoseot Jeongol (Mushroom Hot Pot )

Jeongol (전골) is an elaborate Korean stew or hot pot that used to be part of the royal court cuisine. Depending on the main ingredient, there are many variations, including dubu (tofu) jeongol, bulgogi jeongol, haemul (seafood) jeongol, mandu (dumplings) jeongol, etc. This recipe is the mushroom version, called beoseot jeongol (버섯전골). 

To make a jeongol dish, you basically arrange a variety of (mostly raw) ingredients neatly in a shallow pot, then add the seasoned broth, and cook at the table. It’s highly versatile and easy to put together! 

Depending on the size of your pot, you can cook in two batches, or you can add more ingredients as you cook, or take some out to eat if you’re cooking at the table.

DSC7435 - Beoseot Jeongol (Mushroom Hot Pot )

DSC7435 - Beoseot Jeongol (Mushroom Hot Pot )

The mushrooms

Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms as the main ingredient. Feel free to use any combination of mushrooms. Some of the common types are shiitake, oyster, button or white, king, and enoki. Sometimes, I see beautifully yellow oyster mushrooms at Korean markets. I used them here. 

This hearty, steaming one-pot meal is a great way to enjoy healthy mushrooms with strong earthy flavors. They are loaded with fiber, protein, vitamins, and minerals and a good source of antioxidants.

This is one of those dishes you really don’t need exact amounts for ingredients, so the recipe serves only as a guideline.

The broth

Beoseot jeongol is commonly made with a beef broth or anchovy broth. Use a vegetable broth to make a vegetarian/vegan hot pot. Good commercially prepared broth/stock is always a convenient option as well. 

You can pre-season the broth before adding to the pot, or add the seasonings directly to the pot when ready to cook. 

Other ingredients

While you should let the mushrooms shine in this dish, you can use other vegetables and proteins to complement. There’s really no right or wrong thing to include. Try baechu (napa cabbage), bok choy, green cabbage, mu (radish), onion, carrot, ssukgat (crown daisies ), watercress, and/or minari (water dropwort).

Tofu and sweet potato starch noodles (dangmyeon, 당면) are great as well.  Soak the starch noodles in warm water for 20 minutes, if using. You can, of course, add any meat or seafood of your choice. A little bit goes a long way. 

DSC7585 2 - Beoseot Jeongol (Mushroom Hot Pot )

DSC7585 2 - Beoseot Jeongol (Mushroom Hot Pot )

Spicy variation

To make your jeongol spicy, simply add some gochugaru to the broth or use my spicy seasoning mix in the haemul jeongol (seafood hot pot) recipe. If using the seasoning mix, you don’t need to separately season the broth.

As always, adjust the heat level to your taste by adjusting the amount of gochugaru (Korean chili pepper flakes). 

More jeongol (hot pot) recipes:

Haemul (seafood) jeongol
Bulgogi jeongol

DSC7493 e1615221265715 - Beoseot Jeongol (Mushroom Hot Pot )

DSC7493 e1615221265715 - Beoseot Jeongol (Mushroom Hot Pot )

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DSC7464 2 500x500 - Beoseot Jeongol (Mushroom Hot Pot )DSC7464 2 500x500 - Beoseot Jeongol (Mushroom Hot Pot )

Beoseot Jeongol (Mushroom Hot Pot)

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Main

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Print Recipe

Ingredients

Vegetable broth (see note 1)

Vegetables:

  • 12 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, king, etc.)
  • 2 large napa cabbage leaves (or green cabbage or bok choy)
  • 1/2 medium onion sliced into 1/2-inch thickness
  • 1 small carrot thinly sliced
  • 2 scallions cut into small pieces
  • 2 ounces ssukgat (쑥갓, crown daisies), watercress, or minari (미나리, water dropwort)
  • 1 teaspoon minced garlic

Other ingredient options (see note 2)

This recipe was originally posted in December 2012. I’ve updated it here with new photos, more information, and minor changes to the recipe. 

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