Earlier in the summer, I cooked bosot namul (seasoned mushrooms). This week, I’m experimenting with mushrooms again by making an entire mushroom stew.

One of my clearest Korean food memories involved a spicy bosot jeongol, followed by a serving of fried rice that was cooked directly in the stewpot to absorb the stew’s flavors. It was an amazing meal. This bosot jeongol is different — and not spicy — but also delicious.

Bosot Jeongol (Mushroom Stew) — 버섯전골

  • 1.5 lb several types of fresh mushrooms (such as shiitake, brown mushrooms, oyster mushrooms and button mushrooms) [NOTE: I used a mix of shiitake, baby bella and oyster mushrooms.]
  • 3 oz. long, white, Napa cabbage
  • 4 to 6 scallions
  • ½ red bell pepper
  • 10 oz. beef sirloin, thinly sliced
  • 6 c. beef stock
  • salt and pepper to taste

*Napa cabbage is longer and narrower than regular cabbage. A head of napa cabbage has an oblong or cylindrical (not round) shape. (See photo above.)


  • Wash mushrooms. Discard stems and cut caps into strips.
  • Cut cabbage, scallions, bell pepper and beef into narrow 2-inch lengths.
  • Arrange all the vegetables (mushrooms, cabbage, scallions, bell pepper) and beef in a heat-proof casserole dish.
  • Place the beef stock in a pan. Bring to a boil, then add to the casserole dish.
  • Place casserole dish on stove. Bring to a boil slowly, then simmer until the mushrooms are cooked, about 10 minutes.
  • Taste the soup and add salt if desired.
  • Sprinkle with black pepper and serve hot with rice.

[From The Food of Korea]