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)


1.
Bring dried anchovies and dried kelps to boil. Take them out shortly after the water starts boiling.

2.
Cut mushrooms bite-size or however you want them, and set them aside.

3.
Prepare vegetables and fried-tofu.

4.
Add the mushroom and the rest of vegetables to the anchovy, kelp stock. Season the soup with garlic and soy sauce.

4 comments:

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!

Mattias a.k.a. Frozen Coffee said...

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

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

Cheers!

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 :)