ⓒ illustrated by _kang_han_

Beoseotjeongol(mushroom hot pot)

Ingredients & amounts (to serve 4 people)

200g of various mushrooms (raw golden oak mushroom, saesongi Mushroom, oyster Mushroom, Enoki mushrooms, Beech mushroom, button mushroom), 150g of beef(sirloin), 60g of green pepper, 60g of red pepper, 6 cups of water(1.5L), 1 tablespoon soup soy sauce, a little salt

Meat seasoning
1 tablespoon soy sauce, 1/2 tablespoon sugar, 1 tablespoon chopped green onion, ½ tablespoon chopped garlic, 1 tablespoon sesame oil, a little pepper

soy sauce mixed with vinegar
4 tablespoons soy sauce, 4 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon water

To prepare
1. Wash mushrooms under running water and tear or cut into large pieces.
2. Prepare beef with 0.3 cm thick bulgogi. If it's too long, cut it into bite-sized pieces,
    and if there's too much blood, press it down with a kitchen towel and remove it.
3. Marinate beef with meat seasoning made by mixing the rest of the ingredients in soy sauce.
4. Cut green and red bell pepper into 4x1.2cm sizes.
5. Put the rest of the ingredients in soy sauce to make soy sauce mixed with vinegar.

To cook
1. Put prepared mushrooms and beef evenly in a hot pot and place green and red pepper on top of it.
2. Pour water and boil over high heat and season with soy sauce and salt. When the meat is fully cooked,
    lower the heat and eat it by putting some of them on the plate separately.

TIP
The mushroom dish is characterized by mild seasoning because the flavor and scent are unique itself.