Name: Beef & mushroom casserole
Yield: Serves 2
Cuisine: Korean
Ingredients: 2 chrysanthemum leaves, and ½ red and ½ green chilli, seeded and shredded, to garnish; 25 g/1 oz enoki mushrooms; 2 garlic cloves, crushed; 2 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened; 3 spring onions (scallions), sliced; 10 ml/2 tsp sesame seeds; 1 onion, sliced; 10 ml/2 tsp sesame oil; 150 g/5 oz beef; 10 spring onions (scallions), sliced; 6 pine mushrooms, cut into thin strips; 25 g/1 oz oyster mushrooms, thinly sliced; 400 ml/14 fl oz/1⅔ cups water or beef stock; steamed rice, to serve; 30 ml/2 tbsp dark soy sauce

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

In this perfect example of a Korean casserole dish, called beoseot chungol, wild mushrooms are slow-cooked together in a sauce seasoned with garlic and sesame. Ideal as a warming winter dish, its earthy mushroom flavour is enlivened with spring onions and chillies.

Ingredients

150 g/5 oz beef
2 dried shiitake mushrooms, soaked in warm water for about 30 minut

Method

Slice the beef into thin strips and place in a bowl. Add the seasoning ingredients and mix well, coating the beef evenly. Leave to absorb the flavours for 20 minutes.
When the soaked shiitake mushrooms have reconstituted and become soft, drain and thinly slice them, discarding the stems. Discard the caps from the enoki mushrooms.
Place the seasoned be