Sunday, March 9, 2008

Mushroom Casserole

버섯전골 [Beo-Sut-Jeon-Gol]
If you like mushroom like I do, this mushroom casserole is a must-try. When you go grocery shopping, collect as many different mushrooms as you can and few other vegetables, then you are ready to make this casserole. A spoonful of soy sauce and some garlic are all you need to season the soup; the mushroom and vegetables in the soup will do the rest of cooking for you.

For 2 servings

For soup base:
dried anchovies (8)
dried kelp (2)
water (3 cup)

Main ingredients:
mushroom (20, combination of different kinds)
fried bean curd (2, sliced)
onion (1/3, sliced)
carrot (1/2, julienned)
broccoli (6 flowers)
red and green pepper (1/4, sliced to garnish)

For seasoning:
Korean soy sauce (1 1/2 tbl)
garlic (2 cloves, chopped)

Bring dried anchovies and dried kelps to boil. Take them out shortly after the water starts boiling.

Cut mushrooms bite-size or however you want them, and set them aside.

Prepare vegetables and fried-tofu.

Add the mushroom and the rest of vegetables to the anchovy, kelp stock. Season the soup with garlic and soy sauce.


debby said...

i'm soo happy to have found your blog! i'm an american expat living in spain, my family is from korea and i so terribly miss the food. i'm looking forward to learning more about korean dishes that i too can create. love the pixs!

Anonymous said...

I think I will try this sometime soon! Looks so yummy!

Congrats on your site! I'm looking forward to what's next.


Migi said...

Hi Debby,
Welcome! Thanks for your comment. I feel so encouraged to continue on blogging :D I certainly hope many people like you find my blog useful. Thanks!

Migi said...

Hi Frozen Coffee
Thanks for your comment. This mushroom casserole is one of my favorite, and I hope you like it, too. Let me know how it comes out :)