Korean Wild Mushroom Hot Pot
This mushroom hot pot showcases neungi mushrooms alongside shiitake and oyster mushrooms, simmered with napa cabbage and tofu in a simple broth seasoned with soup soy sauce and black pepper. Neungi mushrooms are prized for their intense, almost meaty aroma that permeates the entire pot. The trio of mushroom varieties creates layered earthy flavors, making this a satisfying meat-free dish with remarkable depth.
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Instructions
- 1
Soak neungi mushrooms in lukewarm water for 10 minutes; clean and tear other mushrooms.
- 2
Slice napa cabbage and tofu, then place them in a hot pot.
- 3
Pile mushrooms on top, add water, and bring to a boil.
- 4
Season with soup soy sauce, garlic, and pepper, then simmer 15 minutes.
- 5
Once mushroom aroma is fully infused, adjust seasoning and serve hot.
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