Beoseot Jeongol, a Korean mushroom hot pot, is a comforting and nutritious meal. This hot pot is packed with assorted mushrooms, tofu, and flavorful broth seasoned with traditional Korean spices like garlic, ginger, and gochugaru. It's a perfect dish for a cozy night in or to share with friends and family.
Ingredients: 400g assorted mushrooms shiitake, oyster, enoki. 200g tofu, sliced. 100g kimchi. 4 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon gochugaru Korean red pepper flakes. 2 green onions, chopped. 1 cup spinach. Salt and pepper to taste.
Instructions: Put vegetable broth, soy sauce, sesame oil, garlic, ginger, and gochugaru in a hot pot or large pot. Over medium-low heat, bring the broth to a boil. When the broth starts to simmer, add the mushrooms and tofu. Put green onions and kimchi in the pot. Let it cook for 10 to 15 minutes, or until the mushrooms are soft. After you add the spinach, cook for two more minutes or until it wilts. Add pepper and salt to taste. Put it in bowls and serve hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
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