Spicy Mushroom Hot Pot
Spicy Mushroom Hot Pot
A Hearty and Spicy Mushroom Hot Pot Perfect for Family Gatherings
This flavorful hot pot dish is packed with various mushrooms and fresh vegetables, offering a rich and deeply satisfying taste experience.
Main Ingredients- 3 Shiitake mushrooms
- 1 King oyster mushroom
- 80g Oyster mushrooms
- 3g Black jelly mushrooms
- 5g White jelly mushrooms
- 1 pack Enoki mushrooms
- 100g Zucchini
- 3 Napa cabbage leaves
- 130g Daikon radish
- 16 Potato dough pieces (sujebi)
- 20g Green onion
- 5g Dried kelp (dashima)
- 1 Red chili pepper
- 55ml Store-bought hot pot base (or broth seasoning)
Cooking Instructions
Step 1
First, soak the dried black and white jelly mushrooms in lukewarm water for about 15 minutes until softened. Once rehydrated, tear them into bite-sized pieces. Soak the potato dough pieces (sujebi) in lukewarm water for 15 minutes to soften them. In a pot, combine 600ml of fresh water and the dried kelp. Bring to a boil, then turn off the heat. Let the kelp steep for at least 10 minutes to create a flavorful broth.
Step 2
To enhance the mushroom flavors, prepare them: remove the tough stems from the shiitake mushrooms and slice the caps and stems about 0.3cm thick. Slice the king oyster mushroom similarly. Gently pull apart the oyster mushrooms into individual strands. Trim the base of the enoki mushrooms and separate them into strands. Cut the zucchini in half lengthwise, then slice to about 0.3cm thickness. Peel the daikon radish and slice it to the same thickness as the zucchini; cut the sliced daikon into three equal portions. Wash the Napa cabbage leaves and cut them into about 3cm sections. Cut the green onion in half lengthwise and then into 5cm pieces. (Tip: Avoid washing mushrooms with water as it can diminish their flavor; gently wipe them with a paper towel instead.)
Step 3
Arrange the sliced daikon radish and zucchini at the bottom of your hot pot. This layer will help to sweeten the broth as it cooks.
Step 4
Artfully arrange the remaining mushrooms (shiitake, king oyster, oyster, jelly mushrooms), Napa cabbage leaves, softened potato dough pieces, and green onions in a circular pattern around the pot, leaving the center clear for now. Aim for an aesthetically pleasing presentation.
Step 5
Pour the store-bought hot pot base into the center of the arranged ingredients. This base will provide the umami and spicy kick to the broth.
Step 6
Carefully pour the prepared kelp broth over all the ingredients in the hot pot. Ensure the liquid level is sufficient to cover most of the ingredients.
Step 7
Place the hot pot on a stove over medium heat. Once the broth begins to simmer, add the red chili pepper and the separated enoki mushrooms. Allow the hot pot to cook for approximately 9 minutes, or until all the ingredients are tender and the flavors have melded beautifully.
Step 8
Your delicious and spicy mushroom hot pot is now ready to be enjoyed!
