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.)
Steps
- 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]
