A Mushroom is low in calorie, rich in protein, fiber, and minerals that is not missed when talking about healthy foods. The taste is obviously good too. It can be grilled without any seasonings and is often used as an ingredient for pasta. Mushrooms are indispensable in Korean food, and are used for a wide range of dishes including bibimbap, bulgogi, and doenjangjjigae. Or there are many simple cooking which use only mushrooms without any special ingredients. <Korea Agrafood> introduces mushroom hotpot where you can enjoy mushrooms with hot broth and vegetables.
Main Ingredients: 4 king oyster mushrooms, 4 shiitake mushrooms, 1 pack of oyster mushrooms, 1 pack of champignon mushrooms, 1 bunch of enoki mushrooms, 1 onion, 1 tofu, 1 zucchini, 2 green onions, 1 carrot, and 450 g of sliced beef
Sub Ingredients: 10 Anchovies, 1/4 slice of radish, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon chopped garlic, 1 teaspoon sesame oil, black pepper
Recipe (for 4 Servings)
1. Put 5 cups of water, anchovies, radish, and green onions in a bowl and boil for 20 minutes to make anchovy broth.
2. Place the soy sauce, sugar, chopped garlic, sesame oil, a pinch of black pepper, and beef in a bowl and marinate for an hour.
3. If the shiitake mushrooms are fresh, remove the stems and slice them. In case of dried shiitake, soak them in lukewarm sugar water and squeeze out the water completely.
4. Gently rinse oyster mushrooms with tap water and tear them thinly. Trim the dirty ends and wash enoki mushrooms, then pulled apart.
5. Peel champignon mushrooms and slice them thinly. Cut king oyster mushrooms lengthwise.
6. Cut onions, tofu, and zucchini into bite size, and cut green onions sideways.
7. In a large hot pot, put onions, mushrooms, zucchini, and tofu in clockwise order, and put the meat in the middle. Top off with green onions, and pour the hot pot broth.
8. A hot pot cooking doesn’t need a long boil. It is ready to serve once the broth is boiled.
You can experience a savory spicy tang if you add seasoning sauce mixed with red pepper powder and Gochujang. A hotpot is a dish eaten while boiling, so prepare plenty of broth to fill up the pot in between.
#Assorted Korean Mushrooms to Enjoy
In Korea, an extensive range of mushrooms with fantastic taste and aroma are produced including enoki mushrooms, king oyster mushrooms, shiitake mushrooms, and oyster mushrooms. These mushrooms are loaded with protein, amino acids, iron, vitamins, dietary fiber, and minerals, which are important to the human body, thus the best healthy food. They are in great demand with the growing number of consumers seeking a healthy diet.
① Enoki mushroom = It naturally grows on the stumps of the Chinese hackberry tree (paeng tree), paengi mushroom is what’s called in Korean which is named after the tree. It is now mass-produced through bottle cultivation in modernized facilities. With a sticky cream-colored cap at the end of a thin white stem about 12cm, this mushroom has a mild and fresh taste and also has a crunchy texture unlike other mushrooms. Enoki mushrooms are rich in main nutrients of the human body such as amino acids, vitamins, and enzymes, and reduce the risk of cancer. It also decreases serum cholesterol and is good for preventing liver and gastrointestinal diseases. In Korea, the official cultivation started in the late 1980s, and a year-round production system was established by automated machinery from the 1990s.
② King oyster mushroom = It is characterized by soft and chewy texture and its unique flavor is not strong, so it is good enough to be cooked in many ways like stir-frying, roasting, and braising. It is a nutrient-dense mushroom such as the content of vitamin C is much higher than that of ordinary ones, and it also contains Vitamin B6, which is rarely found in other types of mushrooms. The king oyster mushroom is the most commonly consumed variety in Korea which is praised of its excellent quality and safety, and is exported to many countries. A careful selection is the key. One of the reasons for high quality is to respond quickly to various problems such as quality improvement, new seed development, and pests.
③ Oyster mushroom = It is in semicircle or fan shaped usually light gray or grayish brown on top. In Korea, it is boiled for soup and hot pot, or eaten as seasoned side dish.
There are several artificial culture techniques such as growing mushrooms on logs or sawdust bottle cultivation for production. Recently, small sized Baby Oyster, also known as ‘matari musshroom’ has become popular which are more fragrant and chewier than regular oyster mushrooms. A year-round cultivation and harvest is possible based on modernized automated facilities and precise environmental control systems. There are few countries producing Baby Oyster, so many buyers are interested.