Mushroom Jeongol

Mushroom Jeongol is a hearty and flavorful Korean hot pot that highlights the umami of various mushrooms, combined with fresh vegetables and a savory broth. This vegetarian dish is perfect for a midnight snack, bringing warmth and comfort with every spoonful.

Ingredients

• Shiitake mushrooms - 100g, sliced
• Oyster mushrooms - 100g, torn into pieces
• Enoki mushrooms - 100g, ends trimmed
• Tofu - 200g, cubed
• Korean radish (mu) - 100g, sliced thinly
• Zucchini - 100g, sliced
• Green onions - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable broth - 500ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
2. Add the shiitake, oyster, and enoki mushrooms to the pot and cook for 3-4 minutes until they start to soften.
3. Pour in the vegetable broth and bring the mixture to a gentle boil.
4. Add the sliced radish, zucchini, and tofu to the pot, then stir in the soy sauce and gochugaru. Reduce the heat and let it simmer for 10 minutes.
5. Season with salt and pepper to taste, and stir in the chopped green onions just before serving.
6. Ladle the mushroom jeongol into bowls, garnish with fresh cilantro, and enjoy hot.

Nutrition

• Calories: 280
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from various mushrooms.
• High in protein and low in cholesterol due to the inclusion of tofu.

Tags