Korean Beoseot Jjigae (Mushroom Stew)
Quick answer
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.
What makes this special
- Kombu water forms a light, oil-free foundation for this beoseot jjigae recipe.
- Kombu water base keeps the broth oil-free with pure mushroom umami
- Enoki goes in with just 1 minute left to preserve its crisp texture
Key ingredients
Core cooking flow
- 1 Rinse the mushrooms quickly instead of soaking them, so their aroma stays clear.
- 2 Cut 180g tofu into bite-size cubes and slice the half onion thinly.
- 3 Pour 600ml kelp water into a pot and bring it to a full boil over high heat.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Heat
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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