Korean Mushroom Hot Pot
Oyster, shiitake and enoki mushrooms simmer with napa cabbage in a clear vegetable broth.
- Prep
- 12 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Oyster mushrooms Weight of fresh oyster mushrooms after trimming the tough base
- 140 g
- Fresh shiitake mushrooms
- 90 g
- Enoki mushrooms
- 90 g
- Napa cabbage
- 120 g
- onion
- 60 g
- scallion
- 20 g
- Unsalted vegetable stock
- 4 C
Seasonings
- Korean soup soy sauce
- 1 T
- Garlic
- 5 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the mushrooms
Tear the oyster mushrooms 140 g into bite-size strips. Trim the tough stems from the shiitake mushrooms 90 g and slice the caps. Trim the base of the enoki mushrooms 90 g and divide them into small clusters.
-
Cut the vegetables
Cut the napa cabbage 120 g into 3 cm pieces. Slice the onion 60 g thinly and cut the scallion 20 g on the diagonal.
-
Arrange in a shallow pot
Arrange the mushrooms and vegetables in separate clusters in a wide, shallow pot.
-
Mix and pour in the broth
Mix the vegetable stock 4 C, Korean soup soy sauce 1 T and minced garlic 5 g, then pour it in around the edge of the pot.
-
Bring the broth to a boil
Bring the broth to a boil over medium-high heat, then reduce to medium.
-
Cook the mushrooms through
Separate the enoki strands and submerge them. Simmer for 7–8 minutes, until all the mushrooms, including the enoki, are cooked through and the thick parts of the cabbage are tender.
