Beoseot-jeongol (Mixed Mushroom Hot Pot)

Beoseot-jeongol

Mixed Mushroom Hot Pot

Beoseot-jeongol is a hot pot made of various mushrooms and vegetables. This dish is clear, light in taste and has a wonderful aroma of mushrooms. It is a stew for the autumn season when the cold wind starts to blow. From olden days, people believed that mushrooms have a medicinal effect and used them in various fried or grilled dishes.

Ingredients

- 60 g (5 ea) oyster mushrooms
- 120 g (3 ea) fresh pine mushrooms
- 60 g fresh brown oak mushrooms
- 150 g beef(top round)
- seasoning sauce
3 g (½ tsp) clear soy sauce
2 g (½ tsp) sugar
2.3 g (½ tsp) minced green onion 1.4 g (¼ tsp) minced garlic
1 g (½ tsp) sesame salt
0.1 g ground black pepper 2 g (½ tsp) sesame oil
- 20 g small green onion
- 50 g watercress
- 20 g (1 ea) red pepper
- 1 ㎏ (5 cups) water
- 18 g (1 tbsp) clear soy sauce
- 4 g (1 tsp) salt

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.36㎏(4 portions	340g	65~80℃	17 min	1 Hour	28㎝ pot

Preparation

1. Wash the mushrooms in water softly, drain water, and shred them into 5 cm-long and 0.5 cm-wide/thick. 【Photo 1】

2. Clean blood of beef with cotton cloths, shred it into 5 cm-long and 0.3 cm-wide/thick, season with seasoning sauce.

3. Wash small green onion and watercress cleanly, cut them into 5 cm-long(small green onion 18 g, watercress 30 g). 【Photo 2】

4. Shred red pepper into 4 cm-long and 0.3 cm-wide/thick.

Recipe

1. Put all prepared stuffs in the simmering pot, place them roundly matching color, add water. 【Photo 3, 4】

Time	Process	Heat Control
Preparation	Preparing mushrooms, beef and vegetables
0min	Placing in the simmering pot, Simmering mushroom hot pot	H-heat 4 min. M-heat 10 min.
10min	Seasoning with salt	M-heat 2 min.