Beoseot Jeongol (Mushroom Hot Pot)

🇰🇷 South Korea

Servings: 2 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

1/2 small onion, cut into big chunks
3 ounces Korean radish, cut into big chunks
1 piece dried kelp (about 3 inch square)
a few mushroom stems
1 tablespoon soup soy sauce
salt and pepper, to taste
12 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, king, etc.)
2 large napa cabbage leaves (or green cabbage or bok choy)
1/2 medium onion, sliced 1/2-inch thick
1 small carrot, thinly sliced
2 scallions, cut into small pieces
2 ounces ssukgat (crown daisies), watercress, or minari
1 teaspoon minced garlic
1/2 package tofu (about 8 ounces)
2 ounces dangmyeon (sweet potato starch noodles)

Combine 5 cups water, onion, radish, kelp, and mushroom stems in a medium pot. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Discard the vegetables from the broth. Season the broth with soup soy sauce, salt, and pepper. This yields 3 to 4 cups of broth.
Slice the mushrooms into bite-size pieces about 1/4-inch thick, splitting oyster mushrooms lengthwise if using.
Arrange the mushrooms, scallions, and remaining vegetables in clusters in a shallow pot.
Add 2 cups of the prepared broth and bring to a boil over medium-high heat, cooking until the mushrooms soften, about 4-5 minutes.
Add more broth and remaining ingredients (tofu, noodles, greens) as needed while eating, especially if cooking at the table.

Traditionally cooked and served tableside as a shared hot pot.