Korean Mushroom Stew Beoseot Jeongol Recipe Video

Beoseot Jeongol is a korean mushroom stew, tastes fabulous, try out and enjoy!

Summary

Preparation Time3 Hr 30 MinCooking Time25 Min
Ready In3 Hr 55 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishVegetarian
Main IngredientHealthy

Ingredients

 Tofu250 Gram, slice (into squares)
 Kelp1 Small
 Dried shitake mushrooms1 Cup (16 tbs), soaked (and sliced)
 Oyster mushrooms1⁄2 Cup (8 tbs), slice
 Key moisture mushrooms1⁄2 Cup (8 tbs), slice
 Enoki mushrooms1⁄2 Cup (8 tbs), slice
 Fresh shitake mushrooms1⁄2 Cup (8 tbs), slice
 Turnip1⁄2 Cup (8 tbs), slice
 Cabbage1⁄2 Small, slice
 Onion1⁄2 Small, slice
 Green onion2 Tablespoon, chop
For the sauce
 Soy sauce1⁄2 Cup (8 tbs)
 Sesame oil1 Tablespoon
 Crushed garlic1 Teaspoon
 Sesame seeds1 Teaspoon
 Sugar1 Tablespoon

Nutrition Facts

Serving size

Calories 194 Calories from Fat 57

% Daily Value*

Total Fat 7 g10%

Saturated Fat 0.93 g4.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1826.1 mg76.1%

Total Carbohydrates 29 g9.5%

Dietary Fiber 4.7 g18.9%

Sugars 11.4 g

Protein 9 g18.1%

Vitamin A 6.7% Vitamin C 33.9%

Calcium 6.8% Iron 13.8%

*Based on a 2000 Calorie diet

Things You Will Need

Soup pot

Directions

GETTING READY
1. In a bowl of water soak the shitake mushroom with the kelp for about 3 hours.
2. After 3 hours discard the kelp and transfer the water in a pan, slice the shitake mushrooms, set aside.

MAKING
3. In a small bowl add all the sauce ingredients and mix well, and pour over the sliced tofu.
4. Heat the pan with mushroom water; add the turnip and the greens of the cabbage, add all the mushrooms add the enoki towards the end, cabbage white, onion, green onion and the tofu along with the sauce.
5. Simmer until the cabbage and the mushrooms are tender.

SERVING
6. Serve the Korean Mushroom Stew hot.
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