This Korean hotpot brings shiitake, oyster mushrooms and enoki together with tofu and tender glass noodles in a light, spicy garlic broth. Set the pan on the table and let the ingredients gently cook there.
Jeongol is a Korean hotpot in which the ingredients are usually arranged visibly in a wide pan and cooked together at the table. The pan sits in the middle so everyone can serve themselves from the same broth. Beoseot means mushroom; here, shiitake, oyster mushrooms and enoki each bring a different texture. Shiitake are firm and savoury, oyster mushrooms are soft and fibrous, and enoki stay delicate and slightly crisp as long as you don’t cook them for too long.
The broth is intentionally light: vegetable broth, soy sauce, garlic and gochugaru add savouriness, aroma and a mild to pronounced chilli heat without overpowering the mushrooms. Gochugaru is Korean chilli flakes; the heat varies by type and brand, so start with less if you want a mild broth. It’s easier to add more at the table than to make the whole pan too spicy for everyone. Taste the broth before serving and, if needed, season it with a little extra soy sauce.
The ingredients are arranged in sections because they don’t all need the same amount of time to cook. Cut the shiitake and oyster mushrooms into bite-sized pieces, but leave the enoki in small clusters. The soft tofu can sit in blocks alongside the mushrooms. Sweet potato starch glass noodles, often called dangmyeon, soak up the broth and turn translucent and pliable. Soak them beforehand according to the package instructions; this helps them cook more evenly and keeps them from immediately absorbing all the liquid in the pan.
The exact ingredients and seasoning in jeongol vary by household and occasion. Other versions may include meat, seafood or extra vegetables, for example; this version keeps tofu and mushrooms at the centre. Feel free to use a different mix, such as chestnut mushrooms or shimeji, if they’re easier to find. Ideally, use several varieties for a mix of flavours and textures. If you can’t find enoki, extra oyster mushrooms or shiitake work just fine.
Serve the hotpot as soon as the noodles are cooked and the tofu is piping hot all the way through. A portable burner helps keep the broth gently simmering during the meal; without one, you can cook the hotpot on the stove and bring it straight to the table. A bowl of rice goes well with the spicy broth and makes the meal more substantial. Serve carefully: the pan and broth stay hot, and the noodles can easily wind around chopsticks.
Soak the glass noodles in warm water according to the package instructions. Drain and set aside.
Wipe the shiitake clean and slice them. Tear the oyster mushrooms into bite-sized strips. Trim the tough ends from the enoki and separate the mushrooms into small clusters.
Cut the tofu into blocks. Slice the onion into thin half-rings and cut the spring onions into pieces about 4 cm long. Finely chop the garlic.
In a small bowl, stir together the garlic, gochugaru, soy sauce and sesame oil.
Place the onion in the middle of a wide, shallow pan. Arrange the shiitake, oyster mushrooms, enoki, tofu, spring onions and drained glass noodles in groups around it.
Carefully pour the vegetable broth into the pan and spoon the gochugaru mixture into the middle. Bring to a boil on the stove.
Simmer gently for 8–10 minutes, until the mushrooms are cooked, the tofu is piping hot and the glass noodles are translucent and tender. If you like, set the pan on a portable burner at the table and serve straight away.
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