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–+ servings

Korean Mushroom Hot Pot (Beoseot Jeongol)

This comforting hot pot is a harmonious blend of earthy mushrooms, fresh vegetables, and a fragrant broth, making it a perfect choice for those seeking a nutritious and satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup, Stew
Cuisine Korean
Servings 2 servings
Calories 76 kcal

Ingredients
  

Let's gather the ingredients!

Vegetable broth

  • 5 cups water
  • 1 small onion cut into big chunks
  • 3 ounces Korean radish cut into big chunks
  • 1 large dried kelp kombu
  • 4 mushroom stems
  • 1 tbsp soy sauce
  • 1 pinch salt and pepper to taste

Vegetables

  • 10 ounces mushrooms button, shiitake, oyster, crimini, enoki, etc.
  • 2 scallions cut into small pieces
  • 2 ounces watercress
  • ½ tsp garlic minced

Instructions
 

Let's Begin!

  • Place the water and the broth vegetables in a medium-sized pot. Bring it to a boil over high heat.
  • Reduce the heat to medium and simmer for about 15 minutes. Discard the vegetables. Season the soup with soy sauce, salt, and pepper to taste.
  • Cut the mushrooms into bite-size slices (about 1/4-inch thick). Mushrooms cook down quite a bit, so don’t cut too thin. If using oyster mushrooms, split them lengthwise into bite-size pieces.
  • Neatly arrange the mushrooms and scallions in clusters in a shallow pot. Add 2 cups of broth. Boil over medium to medium-high heat until mushrooms are softened. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.
  • Serve and enjoy with family and friends!

Nutrition

Calories: 76kcalCarbohydrates: 14gProtein: 8gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.01gSodium: 559mgPotassium: 833mgFiber: 4gSugar: 7gVitamin A: 1026IUVitamin C: 30mgCalcium: 72mgIron: 2mg
Keyword easy to make, Healthy, Hot Pot, Korean, mushroom, Mushroom Hot Pot, soup, Stew, vegan
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