Korean Beoseot Jjigae (Mushroom Stew)
Oyster, shiitake, and enoki mushrooms are simmered in kelp-infused water to create a light, clean-flavored stew. Tofu and sliced onion add body and gentle sweetness, while soup soy sauce and garlic keep the seasoning understated. The result is a low-fat, warming dish where the distinct textures and umami of the mushrooms take center stage.
Adjust Servings
Instructions
- 1
Trim each mushroom type and tear or slice into bite-size pieces.
- 2
Boil kelp water, then add onion and garlic first.
- 3
Add oyster and shiitake mushrooms and simmer 5 minutes for depth.
- 4
Add tofu and soup soy sauce, then simmer 4 minutes to season.
- 5
Add enoki at the end and cook for just 1 minute for better texture.
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Nutrition (per serving)
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