Korean Perilla Mushroom Hot Pot
Quick answer
Korean perilla mushroom hot pot is a hearty vegetarian dish made with shiitake, oyster, and enoki mushrooms, tofu, and bok choy simmered in a light vegetable stock.
What makes this special
- Ground perilla seeds add a nutty, thick body to this beoseot jeongol hot pot.
- Perilla seed powder stirred in at the end thickens the broth with nutty richness
- Vegetable-based hot pot; three mushroom varieties build umami without meat
Key ingredients
Core cooking flow
- 1 Slice 100 g shiitake mushrooms into 0.5 cm pieces and tear 120 g oyster mush...
- 2 Split 100 g bok choy lengthwise so the stems and leaves stay connected.
- 3 Pour 800 ml vegetable stock into a hot pot or wide pot, then add 1 tbsp soup...
Korean perilla mushroom hot pot is a hearty vegetarian dish made with shiitake, oyster, and enoki mushrooms, tofu, and bok choy simmered in a light vegetable stock. The cooking process starts by boiling the vegetable stock seasoned with soup soy sauce and minced garlic. Shiitake and oyster mushrooms are added first to build a deep umami base. Tofu, enoki mushrooms, and bok choy are then arranged on top and simmered until the vegetables are tender. To finish, ground perilla seed powder is gently stirred into the broth at the very end, which prevents the soup from becoming gritty while releasing a rich, nutty aroma and creating a naturally thick texture. This hot pot delivers a satisfying combination of earthy mushrooms, soft tofu, and crisp bok choy, offering a comforting meatless meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 100 g shiitake mushrooms into 0.5 cm pieces and tear 120 g oyster mushrooms into strips along the grain.
Trim the enoki base, separate the clusters gently, and cut the tofu into sturdy 1.5 cm slices.
- 2Step
Split 100 g bok choy lengthwise so the stems and leaves stay connected.
Keep the mushrooms and tofu in separate piles before arranging the pot, which helps prevent the tofu from breaking while the broth comes together.
- 3Control
Pour 800 ml vegetable stock into a hot pot or wide pot, then add 1 tbsp soup soy sauce and 0.5 tbsp minced garlic.
Heat over high heat for about 4 minutes, until large bubbles reach the edges.
- 4Control
Add the shiitake and oyster mushrooms first, then lower the heat to medium.
Simmer for 5 minutes, pressing any floating pieces lightly under the broth, until the mushrooms soften and the liquid turns lightly brown.
- 5Control
Arrange the tofu, enoki mushrooms, and bok choy neatly over the broth.
Simmer over medium-low heat for 6 minutes, until the bok choy stems look slightly translucent and the tofu is hot through the center.
- 6Finish
Reduce the heat to low and sprinkle in 2.5 tbsp perilla seed powder gradually, stirring the broth between additions so it does not clump. Simmer only 2 minutes, then serve as soon as the broth smells nutty and thickens lightly.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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