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
- 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.
- 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.
- 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.
- 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
- Cook the mushrooms on medium heat until softened and slightly browned, about 15-20 minutes depending on the mushrooms.
-
- Spice it up: Stir in gochujang, gochugaru, soy sauce, and sugar. Cook for 1 minute, stirring constantly.
- 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.
- 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
- To hydrate:
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
Welcome To Randy's Chaotic Kitchen!
I'm a Tasmanian devil in the kitchen, but hey, don't let the whirlwind fool you – I know exactly what I'm doing. I'm like a culinary conductor, orchestrating flavor amidst the controlled chaos. So buckle up, get ready for some delicious fun, and let's turn my kitchen chaos into comforting cuisines in yours!"
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