Recipe by Da-Hae West

Spicy Mushroom Hotpot (Maeun Beosot Jeongol)

Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy

Ingredients

Spicy Mushroom Hotpot

  • 2 portobello mushrooms, thinly sliced

  • 1 tablespoon Korean soy sauce

  • 1 teaspoon crushed/minced garlic or 1 cube Gefen Frozen Garlic

  • 1/2 teaspoon freshly ground Gefen Black Pepper

  • 1 tablespoon vegetable oil

  • 150 grams/5 and 1/2 ounces chestnut mushrooms, cut into 5-millimeter/1/4-inch slices (leave a handful for decoration)

  • 150 grams/5 and 1/2 ounces button mushrooms, cut into quarters

  • 85 grams/3 ounces oyster mushrooms, roughly torn

  • 5 spring onions/scallions, checked and cut into 5-centimeter/2-inch lengths

  • 1 carrot, cut into batons

Sauce

  • 3 tablespoons gochugaru (Korean red pepper flakes)

  • 2 and 1/2 tablespoons light soy sauce

  • 2 tablespoons mirin

  • 1 tablespoon crushed/minced garlic or 1 cube Gefen Frozen Garlic

Directions

1.

Mix together the sauce ingredients in a small bowl and set to one side.

2.

Place the sliced portobello mushrooms in a bowl with the soy sauce, garlic and black pepper. Squeeze the mushrooms so they take on all the flavor, then drain off any excess liquid.

3.

Place a hot pot dish or shallow casserole over a high heat with the vegetable oil. Fry the portobello mushrooms for five minutes until there’s no liquid left in the bottom of the dish. Remove the portobello mushrooms and set to one side.

4.

Fill the pan with 700 milliliters/scant three cups water and the sauce and bring to the boil. Once boiling, reduce the heat to medium and arrange the remaining mushrooms, spring onions and carrot on top, in an alternating pattern. Place the fried portobello mushrooms in the middle.

5.

Bring the pan back to the boil and cook for four to five minutes until all the mushrooms are cooked.

Credits

From Balli Balli by Da-Hae West, published by Ryland Peters & Small
Photography by Clare Winfield ©️ Ryland Peters & Small 2025

Spicy Mushroom Hotpot (Maeun Beosot Jeongol)

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Chani Flohr
Chani Flohr
1 month ago

Does korean soy sauce differ from regular soy sauce?

Question
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Avigael Levi
Admin
Reply to  Chani Flohr
30 days ago

Hi Chani. Yep, The one often used in Korean cooking is a lighter color and a lot saltier than regular soy sauce. It adds flavor without making the dish dark. Regular soy sauce is darker, a bit sweeter, and not as salty.