Jeongol (전골) is an elaborate Korean stew or hot pot that used to be part of the royal court cuisine. Depending on the main ingredient, there are many variations, including dubu (tofu) jeongol, bulgogi jeongol, haemul (seafood) jeongol, mandu (dumplings) jeongol, etc. This recipe is the mushroom version, called beoseot jeongol (버섯전골).
To make a jeongol dish, you basically arrange a variety of (mostly raw) ingredients neatly in a shallow pot, then add the seasoned broth, and cook at the table. It’s highly versatile and easy to put together!
Depending on the size of your pot, you can cook in two batches, or you can add more ingredients as you cook, or take some out to eat if you’re cooking at the table.
The mushrooms
Beoseot (mushroom) jeongol is made with an assortment of different types of mushrooms as the main ingredient. Feel free to use any combination of mushrooms. Some of the common types are shiitake, oyster, button or white, king, and enoki. Sometimes, I see beautifully yellow oyster mushrooms at Korean markets. I used them here.
This hearty, steaming one-pot meal is a great way to enjoy healthy mushrooms with strong earthy flavors. They are loaded with fiber, protein, vitamins, and minerals and a good source of antioxidants.
This is one of those dishes you really don’t need exact amounts for ingredients, so the recipe serves only as a guideline.
The broth
Beoseot jeongol is commonly made with a beef broth or anchovy broth. Use a vegetable broth to make a vegetarian/vegan hot pot. Good commercially prepared broth/stock is always a convenient option as well.
You can pre-season the broth before adding to the pot, or add the seasonings directly to the pot when ready to cook.
Other ingredients
While you should let the mushrooms shine in this dish, you can use other vegetables and proteins to complement. There’s really no right or wrong thing to include. Try baechu (napa cabbage), bok choy, green cabbage, mu (radish), onion, carrot, ssukgat (crown daisies ), watercress, and/or minari (water dropwort).
Tofu and sweet potato starch noodles (dangmyeon, 당면) are great as well. Soak the starch noodles in warm water for 20 minutes, if using. You can, of course, add any meat or seafood of your choice. A little bit goes a long way.
Spicy variation
To make your jeongol spicy, simply add some gochugaru to the broth or use my spicy seasoning mix in the haemul jeongol (seafood hot pot) recipe. If using the seasoning mix, you don’t need to separately season the broth.
As always, adjust the heat level to your taste by adjusting the amount of gochugaru (Korean chili pepper flakes).
More jeongol (hot pot) recipes:
Haemul (seafood) jeongol
Bulgogi jeongol
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
Vegetable broth (see note 1)
- 1/2 small onion cut into big chunks
- 3 ounces Korean radish cut into big chunks
- 1 piece dried kelp (about 3 inch square), dashima
- a few mushroom stems
- 1 tablespoon soup soy sauce
- salt and pepper to taste
Vegetables:
- 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 into 1/2-inch thickness
- 1 small carrot thinly sliced
- 2 scallions cut into small pieces
- 2 ounces ssukgat (쑥갓, crown daisies), watercress, or minari (미나리, water dropwort)
- 1 teaspoon minced garlic
Other ingredient options (see note 2)
- 1/2 package tofu (about 8 ounces)
- 2 ounces dangmyeon (당면, sweet potato starch noodles)
Instructions
- Add 5 cups water and the broth vegetables to a medium size pot. Bring it to a boil over high heat. Reduce the heat to medium and simmer for about 15 minutes. Discard the vegetables. Season with the soup soy sauce, salt and pepper to taste. Yields 3 to 4 cups.
- Cut the mushrooms into bite size slices (about 1/4-inch thick). Mushrooms cook down quite a bit, so don’t cut too thin. If using oyster mushrooms, split lengthwise into bite size pieces.
- Neatly arrange the mushrooms and scallions in clusters along with other vegetables, if using, in a shallow pot. Add 2 cups of broth. Boil over medium to medium high heat until mushrooms are softened, 4 – 5 minutes. You can add more broth and any remaining ingredients while eating if you’re cooking at the table.
Notes
- See more on vegetable broth. You can also use: Anchovy broth or Beef broth.
- You can also add meat or seafood of your choice.
This recipe was originally posted in December 2012. I’ve updated it here with new photos, more information, and minor changes to the recipe.
Em says
What type of tofu is preferred for this (sundubu, soft, firm)? thanks!
Hyosun says
Soft (for jjigae) is ideal, but firm is okay too.
Rebekah K Shin says
Is there a spicy version of this recipe?
Hyosun says
Just add some gochugaru! I am actually working on an update of this post which includes a spicy version, but all I’m doing is adding gochugaru. You can also add a small amount of gochujang too if you want.
Cay says
Love this, make it regularly now. Easy to do and healthy. Just done the spicy version for dinner.
Hyosun says
Great to hear that! Thank you so much for trying it out and leaving the feedback!
Amelie says
Hi there,
Watercress is listed in ingredients then does not appear anywhere in the instructions. Could you help me with this please?
Many thanks!
Rachel says
Nice read! Thanks for the recipes
Hyosun says
Sorry to hear that! Did you also reduce the time to cook by half? Adjust the time and use more water next time.
Kristina says
MY HUSBAND AND I TAUGHT IN KOREA FOR THREE YEARS ABOUT 15 YEARS AGO. WE USED TO FREQUENT A RESTAURANT NEAR OUR APARTMENT THAT SERVED THIS AND IT WAS MY ABSOLUTE FAVOURITE. I HAVEN’T SEEN IT HERE (TORONTO AREA) AND ASSUMED I WOULD NEVER EAT IT AGAIN! I CAN’T WAIT TO MAKE IT!
Hyosun says
I bet that was delicious! I’m glad my recipe brought back your memory of the food you enjoyed in Korea. Hope you make it soon.
butterfingers says
I’m glad I found this recipe. I have cooked this a few times already! Thanks.
chocolateandchoufleur.com says
What a beautiful dish! I love big warm bowls like this for dinner on cold nights.
Mitchi says
Looks yummy!
Suzi says
I love this one pot meal and can’t wait to make it. Happy Holidays to you.
Sandra Mihic says
First of all those pictures are just so beautiful and as always making me hungry. I love hot pot, and you arranged those veggies perfectly! Happy Holiday season to you and yours!!!!