Beoseot Jeongol (mushroom casserole)

6 pine mushrooms
1 round onion
2 other kinds of mushrooms (shiitake and any other preferred kind)
1 leafy crown daisy
10 small green onions
1/2 pound of beef


Ingredients "A"
2 tablespoons of soy sauce
3 tablespoons of finely chopped green onion
2 teaspoons of minced garlic
1 tablespoon of sesame seeds
1 tablespoon of sesame oil
Black pepper


1. Wash the pine mushrooms clean, trim off any bad spots, and slice into thin strips (2 millimeters).

2. If dried mushrooms are used, soak them in water until tender, drain, then remove stems and cut also into thin strips. Then cut the round onion and the green onions into 2-inch lengths. Chop beef into thin strips and mix with "A".

3. Layer the bottom of a thick, flat casserole with seasoned beef and sliced onions.

4. Attractively arrange green onions and pine mushrooms by color around the casserole.

5. Place shiitake mushrooms and the leafy crown daisy in the center.

6. Add 2 cups of beef broth (or water), sprinkle a dash of salt or soy sauce, and bring to a boil. Serve the assortment of ingredients on individual plates.