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A jeongol (hot pot or stew) is a sharing dish and I think of this one as a real celebration of mushrooms. There are lots of different types of jeongol in Korea, but they always have a variety of different vegetables for texture, color and flavor as they’re usually presented in the middle of the table, over a little gas stove to finish cooking and everyone helps themselves to (several) piping hot bowlfuls.
This jeongol has a real fiery kick and is packed with so much flavor, but also happens to be vegan, too. Serve it with individual portions of rice to balance out the spicy heat, but at the end you can add instant ramen noodles (without the seasoning packet) or udon to soak up the last of the broth – simply bring the remaining broth up to the boil and add the noodles for three to four minutes until just cooked.
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
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
1/2 teaspoon freshly ground Gefen Black Pepper
1/4 teaspoon salt
Mix together the sauce ingredients in a small bowl and set to one side.
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.
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.
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.
Bring the pan back to the boil and cook for four to five minutes until all the mushrooms are cooked.
From Balli Balli by Da-Hae West, published by Ryland Peters & Small
Photography by Clare Winfield ©️ Ryland Peters & Small 2025
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Does korean soy sauce differ from regular soy sauce?
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.