Korean Vegetarian Beoseot Jeongol Recipe Video
Beoseot Jeongol is a korean mushroom stew, tastes fabulous, try out and enjoy!
Ingredients
tofu (sliced)
kelp
shiltake mushrooms(sliced)
oyster mushrooms(sliced)
round button mushrooms(sliced)
fresh pine mushrooms(sliced)
cabbage(sliced)
onion(sliced)
green onion(chopped)
Sauce Ingredients:
soy sauce
sesame oil
garlic(crushed)
sesame seeds
sugar
Directions
In a bowl of water soak the morel or shiltake mushroom with the kelp for about 3 hours, discard the kelp later, remove the mushrooms and transfer the water into a pan.
In a small bowl add all the sauce ingredients and mix well, and pour over the sliced tofu.
Heat the pan with the mushroom stock, add the cabbage, various mushrooms, onion, green onion and the tofu. Simmer for a few minutes until the cabbage and the mushrooms are tender.
In a small bowl add all the sauce ingredients and mix well, and pour over the sliced tofu.
Heat the pan with the mushroom stock, add the cabbage, various mushrooms, onion, green onion and the tofu. Simmer for a few minutes until the cabbage and the mushrooms are tender.
Editors Review
In Korea it is believed that a good dish is one in which the ingredients speak for themselves. Beoseot jeongol is one such kind of dish. Watch this video and you will see how quickly you can put together autumn in your bowl. Gather together various mushrooms, tofu and all the vegetables you have in your refrigerator in a pot, boil down and you have yourself an earthy broth. This broth is clear, light in taste and has a wonderful aroma of mushrooms. It is almost therapeutic and can save you when you are dyinChef
