beo seot jeon gol (mushroom pot)

Beo seot jeon gol (Mushroom pot)
serves 4

10 button mushrooms, sliced

1 pack enoki mushroom, divide into chunks

2 oz oyster mushroom, tear big piece

6 shitaki mushrooms, rehydreate, sliced

1/2 onion, sliced

1/2 carrot, sliced

3 green onions, sliced

5 oz tofu, cut into small pieces

10 oz beef, thin julienne

1/2 cup myeol chi (dried anchovy)

1 piece kelp

1/2 tsp soy sauce

water

salt

pepper

beef marinade : 1/2 tsp soy sauce, 1/2 tsp sugar, 1/4 tsp sesame oil, 1/4 tsp minced garlic

Marinade beef.

In a pot, add cold water, myeol chi (dried anchovy) and kelp.
Bring to a boil, reduce to simmer for 5 minutes.
Skim out the bubbles.
Add soy sauce and some salt.
Take out myeol chi (dried anchovy) and kelp.

In about 12 inches shallow pot, arrange mushrooms, vegetables and tofu on the outside.
Put beef in the center.

Set the pot on a portable gas burner.
Pour the myeol chi gook mool (anchovy stock) carefully from the side.

Let boil, add salt and a lot of pepper.