Korean Wild Mushroom Hot Pot
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The water used to soak the dried neungi mushrooms is not poured away; it becomes part of the hot pot broth.
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So much of the aroma has already moved into that water that the broth smells deeply of mushroom without any meat at all.
Ingredients
Instructions
- 1
Soak 80g neungi mushrooms in lukewarm water for 10 minutes, then reserve the soaking liquid.
Do not discard it, because it will be used as part of the broth and gives the hot pot a stronger mushroom aroma.
- 2
Remove the stems from 120g shiitake mushrooms and tear the caps by hand.
Trim the firm base from 120g oyster mushrooms, then separate them along their natural grain so they cook evenly without becoming too tough.
- 3
Cut 200g napa cabbage into 5cm pieces and slice 200g tofu into 1.5cm thick slabs.
Arrange them side by side in the hot pot so the tofu stays intact and the cabbage forms a base.
- 4
Spread the torn mushrooms evenly over the cabbage and tofu.
Pour in 1200ml water, including the reserved neungi soaking liquid, then heat over high heat until the broth begins to bubble around the edges.
- 5
When the pot reaches a steady boil, add 2 tablespoons soup soy sauce, 1 tablespoon minced garlic, and 0.5 teaspoon black pepper.
Lower to medium heat and simmer for 12 to 15 minutes, keeping the boil gentle.
- 6
Taste when the broth darkens and the mushroom aroma rises clearly.
Add only a few drops of soup soy sauce if it needs more salt, then serve the hot pot at once before the mushrooms turn chewy.
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