Nutrient-Rich Pork and Mushroom Hot Pot: A Heartwarming Recipe
Nutrient-Rich Pork and Mushroom Hot Pot: A Heartwarming Recipe
How to Make a Comforting Pork and Mushroom Hot Pot for Energy Boost
Lately, I’ve been feeling a bit sluggish and rundown, not quite myself. While I’m not visibly sick, I lack energy, so I’ve been diligently taking vitamins. I thought that eating well might help, so I decided to use the pork I bought for bulgogi and make a hearty hot pot. It would have been great if it were beef, but alas, I opted for this pork and mushroom hot pot. It’s a comforting soup dish that’s perfect for refueling.
Main Ingredients- Pork slices for bulgogi (approx. 300g)
- Bean sprouts (a handful)
- Baby napa cabbage (1/4 head)
- Bok choy (2-3 heads)
- Perilla leaves (10 leaves)
- King oyster mushroom (1)
- Enoki mushroom (1 bag)
Cooking Instructions
Step 1
A delicious hot pot starts with a fantastic broth! In a pot, combine 1.5L of store-bought udon broth base with 1 sheet of dried kelp (rinsed clean), 2 Tbsp of mirin, and a pinch of salt and pepper. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to low, allowing the flavors to meld.
Step 2
Now, let’s prepare the vegetables and mushrooms. Trim the base of the king oyster mushroom and slice it about 0.5cm thick. Separate the strands of the enoki mushroom by trimming the base. Chop the baby napa cabbage into bite-sized pieces. Trim the root ends of the bok choy. Rinse the bean sprouts gently.
Step 3
Arrange the prepared vegetables attractively around the edges of the hot pot. Arranging them by color makes the presentation appealing and helps distinguish which ingredients cook first.
Step 4
Now, place the star of the hot pot – the pork slices – in the center, fanning them out nicely. Using raw, unmarinated pork for bulgogi ensures the broth remains clear and the flavor stays clean.
Step 5
After arranging the meat and vegetables, it felt a bit incomplete. So, I folded and layered fresh perilla leaves and gently placed them in the center. This adds a fragrant aroma and a vibrant splash of color. You could also use crown daisy instead of perilla leaves.
Step 6
We’re almost there! Pour the prepared broth into the hot pot. Initially, I thought of it as a ‘pork and mushroom hot pot,’ but as it cooks, it resembles an elegant shabu-shabu! Whatever we call it, as long as it tastes good, that’s what matters! This warm hot pot is wonderful as a side dish with rice or even as a delightful accompaniment to drinks. For a different flavor experience, serve with chili sauce on the side.
