Korean Beoseot Jjigae (Mushroom Stew)

Rinse the mushrooms quickly instead of soaking them, so their aroma stays clear.

Tear 120g oyster mushrooms along the grain, slice 80g shiitake mushrooms about 0.5cm thick, and trim the root end from 100g enoki mushrooms.

Cut 180g tofu into bite-size cubes and slice the half onion thinly.

Keep the enoki mushrooms separate for the end, since they soften very quickly and lose their springy texture if boiled too long.

Pour 600ml kelp water into a pot and bring it to a full boil over high heat.

Add the sliced onion and 1 teaspoon minced garlic, then boil for about 2 minutes to release sweetness and aroma.

Add the oyster and shiitake mushrooms, then reduce to medium heat and simmer for 5 minutes.

Skim off any foam so the broth stays clean, and cook until the mushrooms soften slightly but still hold shape.

Add the tofu and 1.2 tablespoons soup soy sauce, then simmer for 4 more minutes.

Do not stir hard, or the tofu may break. Gently shake the pot so the seasoning spreads evenly through the broth.

Place the enoki mushrooms on top at the end and boil for only 1 minute, then turn off the heat.

Serve immediately while hot, when the enoki has just wilted and the broth is still clear.