|Seafood and chicken left |
simmering at the start of
Our mushroom Jeongol starts by sauteed chicken meats and then adding stock. Sliced cabbage leaves are added, along with a variety of mushrooms and other greens. We had many many type of fresh mushrooms - shitake, straw, abalone, oyster, button and enoki mushrooms as feature ingredients. For the greens, we had scallions, garlic chives and perilla leaves. We also also had a block of tofu and cut to thin slices. Finally for bulk, udon noodles was added to the pot. After a bowl of piping hot mushrooms and udon, we felt all warm and full and happy. As in all Korean jeongol process, the end is always marked with rice. The proprietor reduced the rest of the broth which still have a couple of mushrooms in the pot and added a big handful of finely chopped kimchi. A bowl of steamed rice then goes in. Enter eggs, chopped scallions and toasted leaver flakes and finish off with sesame oil, ground pepper and toasted sesame seeds. The end result, every morsel was wiped clean and we came out of the restaurant will full stomach.
As everyone likes mushroom, we like this Jeongol dish very much as we got to enjoyed the many many types of mushroom in one sitting - Enoki, straw, oyster, abalone and shitake. Here are some pictures I took while busy eating mushroom Jeongol: