Korean Mushroom Hot Pot Recipes

KOREAN MUSHROOM HOT POT

Steps:

• Clean each mushroom thoroughly under running water.
• Slice the trumpet mushroom into thinner pieces (reference video).
• Split oyster mushroom into smaller pieces with your finger.
• Cut Shiitake mushrooms and button mushroom in half.
• Cut the stem off the enoki mushrooms and split the bundle in half.
• Cut the entire spring onion stalk into the length of your pointer finger. Then cut the white stem in half again. Repeat for green portion as well. (reference video)
• Cut the carrot piece into rectangular slices.
• Cut onion into thin slices.
• Cut napa cabbage into smaller sections.
• Measure ~1 cup of shabu shabu beef. Set aside.
• Take out a large pot. Place-in all of the listed ingredients under "Broth Ingredients".
• Place the pot on medium-high heat. Use a spatula and throughly mix-in all of the ingredients.
• While the broth is still luke-warm, place in the beef pieces. (Boiling them in low-heat prevent them from fusing together). Once the pieces are fully cooked, take them out with chopsticks. Set aside for later.
• As soon as the broth comes to a boil, turn off the heat.
• Then place-in all of the mushrooms and fresh vegetables around the frying pan. Place the boiled beef in the center.
• When you are ready to eat, turn the heat back on. When the broth start boiling, throw in the udon noodles (optional)
• Bon Appetit and enjoy!

KOREAN HOT POT

Steps:

• To make the soup, place the broth, mushrooms and ginger in a large pot and simmer for 30 minutes. Strain. Stir in soy.
• At least 1 day ahead, toss the cabbage with the salt in a large bowl and let stand at room temperature for 3 hours. Rinse and firmly press out the liquid. Combine the ginger, garlic, 4 minced scallions, red chilies, fish sauce, water and soy and toss with the cabbage until well coated. Place in a tightly sealed container and refrigerate up to 5 days.
• For the cucumber salad, combine 1 scallion, jalapenos, vinegar, sesame oil, 1/4 teaspoon of salt and sesame seeds in a bowl, add the cucumbers and toss well. Set aside.
• Toss the rice with the chives. Place the kimchi, the cucumber salad, the rice, the scallions and the radish in separate bowls. Arrange the carpaccio on a plate. Ladle the soup into bowls. Serve, passing the condiments separately.

CHICKEN & MUSHROOM HOT-POT

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
• Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
• Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.