Mushroom Jeongol

Mushroom jeongol is made of mushrooms with excellent taste and aroma and includes various mushrooms, such as netari, ssari, pyogo and songi

mushrooms, minced or sliced thinly. Mushroom jeongol is a dish with a delicious taste and unique scent, made by boiling seasoned mushrooms, beef, dropwart, and small green onions together in a casserole with meat stock.

Source: KTO website

Mushroom Jeongol

Ingredients- 200 g Neutari mushrooms

- 5 pyogo mushrooms

- 100 g Ssari mushrooms

- 100 g Songi mushrooms

- 200 g Beef

- 70 g small green onions

- 70 g Dropwart

Sauce:

2 tbs thick soy sauce

2 tbs sugar

2 tbs minced onions

2 tbs minced garlic

1 tbs sesame salt

pepper powder

1 tbs sesame oil

- Two and a half cups of water or meat stock

- A moderate amount of thin soy sauce and salt

Cooking Instructions

1. Clean neutari mushrooms thoroughly and tear thinly.

2. Clean pyogo and ssari mushrooms and shred them. Mince dried mushrooms after soaking and trimming them.

3. Mince songi mushrooms to a 0.5 cm thickness after removing dirt from the mushroom's roots and cleaning them.

4. Mince the beef.

5. Put half of the sauce into the beef and the rest into the mushrooms and season them.

6. Trim small green onions and cut them to 5 cm in length. Then cut dropwart to the same size after trimming and parboiling it.

7. Season meat stock (or two and a half cups of water) with salt and thin soy sauce and make soup.

8. Put seasoned mushrooms, beef and vegetables in a casserole and boil them with the prepared soup.

Written by Professor Yoon Sook-ja and translated by Kang Kyung-ah

Photographs courtesy of Professor Yoon