Korean Beoseot Jjigae (Mushroom Stew)

Quick answer

Total time: 28 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Korean mushroom stew, or beoseot jjigae, is a clean and oil-free soup made by simmering three varieties of mushrooms with tofu and onions in a kelp-infused broth.

The recipe uses oyster, shiitake, and enoki mushrooms to create layers of distinct textures and umami. Seasoned simply with soup soy sauce and minced garlic, the clear broth highlights the natural characteristics of the ingredients. The cooking process involves boiling sliced onions and garlic in kelp water first to build a sweet base, followed by adding the mushrooms. Oyster mushrooms are torn along the grain for a tender texture, shiitake mushrooms are sliced to provide bite, and enoki mushrooms are added during the final minute of cooking to maintain their crispness. Skimming the foam while boiling ensures the broth stays clear. It is a light, warming dish that serves as a gentle and easily digestible meal.

Ingredients

servings

IngredientAmountUnit

oyster mushroom120 gg

shiitake mushroom80 gg

enoki mushroom100 gg

tofu180 gg

onion½ piecepiece

soup soy sauce1.2 tbsptbsp

minced garlic1 tsptsp

kelp water600 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Heat

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.
3

Control

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.
4

Control

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Kombu water forms a light, oil-free foundation for this beoseot jjigae recipe.
Finish cue: Skim off any foam so the broth stays clean, and cook until the mushrooms soften slightly but still hold shape.
Avoid this: Do not soak mushrooms too long; rinse quickly to preserve aroma.