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Kickin' Korean Mixed Mushroom Stew

 

 

 

Spicy Korean mushroom soup

Kickin' Korean Mixed Mushroom Stew

A Symphony of Spice and Earth: Korean Mixed Spicy Mushroom Stew
  • Category: Cauldron O' Chaos
  • Cuisine: Korean
  • Servings: 6
  • Prep Time: 20min
  • Cook Time: 40min
  • Total Time: 1h 30min

Ingredients

The Broth

    • 6 cups water or veg. stock
    • 1 ounce dried kelp (Kombu)
    • 1 small onion, quartered
    • 4 cloves garlic, smashed
    • 2-4 scallions, white parts only, smashed
    • 2 tablespoons soy sauce
    • 1 tablespoon fish sauce (optional, for extra umami)

Veggies!

    • 3-4 tablespoons of butter
    • 1 tablespoon Sesame Oil
    • 1 pound assorted mushrooms (shiitake, oyster, enoki, king oyster, etc.), sliced or torn. (I used Fresh Portabella and dried Wood Ear and Tea Flower) (see notes below for dried mushroom prep)
    • 1 onion, thinly sliced
    • 4 cloves garlic, minced
    • 1 inch piece of ginger, minced
    • 2 scallions, green parts only, thinly sliced
    • 1 small carrot, julienne or thinly sliced
    • 1 cup chopped Napa cabbage or bok choy

The Spicy!

    • 2 tablespoons gochujang (Korean chili paste)
    • 1 tablespoon gochugaru (Korean chili flakes)
      • Can sub. chili crisp or chili garlic sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • ½ teaspoon sugar

Garnish

    • Soft-boiled eggs (optional)
    • Toasted sesame seeds (optional)
    • Extra scallions (optional)

Intructions

  1. Make the broth: In a large pot, combine water, kelp, onion, garlic, and scallion whites. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the broth, saving the solids.
  2. Sauté the vegetables: In the same pot, heat sesame oil over medium heat. Add onion and saute until softened, about 5 minutes. Add garlic and ginger, and cook for 1 minute more.
  3. Sauté the Solids: In a separate pan heat sesame oil to low-medium heat and stir-fry the solids for 3-5 minutes. Add to the pan with the other vegetables.
  4. Saute the mushrooms: Add butter and oil to the pan you used for the solids:
      • Cook the mushrooms on medium heat until softened and slightly browned, about 15-20 minutes depending on the mushrooms.
        • They could pop in the pan due to excess water, but that’s normal
  5. Spice it up: Stir in gochujang, gochugaru, soy sauce, and sugar. Cook for 1 minute, stirring constantly.
  6. Combine and simmer: Pour in the prepared broth, the rest of the sauteed veggies and bring to a simmer. Add the carrot and Napa cabbage. Cook until the vegetables are tender, about 5 minutes.
  7. Serve: Ladle the stew into bowls. Garnish with soft-boiled eggs, sesame seeds, and extra scallions, if desired.

Notes

  • Adjust the spice level: If you prefer a milder stew, reduce the amount of gochujang and gochugaru. For extra heat, add more!
  • Mushroom variety: Feel free to use your favorite mushrooms or whatever is in season. A mix of textures and flavors is ideal.
  • Rice cakes (tteok): For a more authentic tteokguk, add sliced rice cakes to the stew along with the vegetables. They should be soft and chewy when cooked.
  • Vegetarian option: Omit the fish sauce for a vegetarian version. Y
  • Dried Mushroom prep: 3oz of dried = 1lb of fresh
    • To hydrate:
      • Put the dried mushrooms in a bowl with lukewarm water.
      • Submerge the mushrooms under the water and let bloom for 3-4hrs
      • Squeeze out the excess water before chopping/slicing

Enjoy your delicious and warming Spicy Korean Mushroom Stew! I hope it brings some non-chaotic comfort to your table. Happy cooking!

Nutrition

  • Serving: 1 Serving
  • Calories: 250 calories

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