Stews & jjigae

Mushroom Hot Pot

beoseot-jeongol

Hot pot filled with assorted mushrooms, vegetables and clear broth.

Medium40 min4 servings★ 55VegetarianContains soyContains sesame

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History & culture

Jeongol, the shared simmering hot pot, has long been part of Korean banquet and outdoor dining. Mushroom jeongol likely took its modern shape in the late twentieth century as a lighter, nearly vegetarian option when groups wanted less meat at the table. Mountain lodges, ski areas, and city restaurants often list it beside seafood or beef pots. Today it is widely chosen for gatherings, temple-adjacent meals, and holiday outings across Korea.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Garlic
3 cloves
Onion
1 medium
Firm tofu
Substituteextra-firm tofu
150 g
Water
3 cups
Green onion
Substitutescallion or spring onion
2 stalks
Assorted mushrooms
Substituteshiitake + oyster mushrooms
400 g

Seasonings

Korean chili flakes (gochugaru)
Substitutecoarse red pepper flakes (adjust heat)
1 tbsp
Soy sauce
SubstituteTsuyu (diluted) 6 tsp (2 tsp per 1 tbsp) or Tamari 3 tbsp
3 tbsp
Toasted sesame oil
Substitutea small amount of olive oil (flavor differs)
1 tbsp

Steps

14 min
Slice mushrooms, onion, and tofu; arrange in a shallow jeongol pot.
- Assorted mushrooms
- Onion
- Firm tofu
21 min
Mix soy sauce, gochugaru, minced garlic and water; pour over arranged ingredients so the mushrooms season the broth as they simmer.
- Soy sauce
- Korean chili flakes (gochugaru)
- Garlic
- Water
3Medium heat10 min
Simmer on medium heat 10 minutes until mushrooms release aroma; finish with green onion and sesame oil.
- Assorted mushrooms
- Green onion
- Toasted sesame oil

Storage & reheating

Refrigerate up to 2 days; mushrooms soften on reheating.

Troubleshooting

⚠️ Broth tastes watery
→ Reduce heat after boiling and simmer uncovered to concentrate flavor.
⚠️ Mushrooms release too much liquid
→ Sear mushrooms briefly before adding to the pot.