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Korean Mushroom Stew Beoseot Jeongol

powerplantop's picture
Beoseot Jeongol is a korean mushroom stew, tastes fabulous, try out and enjoy!
Ingredients
  Tofu 250 Gram, slice (into squares)
  Kelp 1 Small
  Dried shitake mushrooms 1 Cup (16 tbs), soaked (and sliced)
  Oyster mushrooms 1⁄2 Cup (8 tbs), slice
  Key moisture mushrooms 1⁄2 Cup (8 tbs), slice
  Enoki mushrooms 1⁄2 Cup (8 tbs), slice
  Fresh shitake mushrooms 1⁄2 Cup (8 tbs), slice
  Turnip 1⁄2 Cup (8 tbs), slice
  Cabbage 1⁄2 Small, slice
  Onion 1⁄2 Small, slice
  Green onion 2 Tablespoon, chop
For the sauce
  Soy sauce 1⁄2 Cup (8 tbs)
  Sesame oil 1 Tablespoon
  Crushed garlic 1 Teaspoon
  Sesame seeds 1 Teaspoon
  Sugar 1 Tablespoon
Directions

GETTING READY
1. In a bowl of water soak the shitake mushroom with the kelp for about 3 hours.
2. After 3 hours discard the kelp and transfer the water in a pan, slice the shitake mushrooms, set aside.

MAKING
3. In a small bowl add all the sauce ingredients and mix well, and pour over the sliced tofu.
4. Heat the pan with mushroom water; add the turnip and the greens of the cabbage, add all the mushrooms add the enoki towards the end, cabbage white, onion, green onion and the tofu along with the sauce.
5. Simmer until the cabbage and the mushrooms are tender.

SERVING
6. Serve the Korean Mushroom Stew hot.

Things You Will Need
Soup pot

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Stew
Restriction: 
Vegan, Low Cholesterol
Ingredient: 
Mushroom
Preparation Time: 
210 Minutes
Cook Time: 
25 Minutes
Ready In: 
235 Minutes
Servings: 
4
Subtitle: 
Korean Tofu Mushroom Stew

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