Korean Mushroom Hot Pot Recipes
KOREAN MUSHROOM HOT POT
Simmer your favorite mushrooms in a delicious Korean broth. Uh-dic-ting!
Provided by Daniel Oh
Categories Easy
Number Of Ingredients 18
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!
MUSHROOM HOT POT
At it's most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you're serving and how hungry everyone is. You don't actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won't have a chance to get cold! by Isa Chandra at Post Punk Kitchen.
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in). Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
- Add garlic, lemongrass, ginger and red pepper flakes and mix inches Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
- Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.
Nutrition Facts : Calories 65, Fat 2.5, SaturatedFat 0.4, Sodium 339, Carbohydrate 10, Fiber 1.7, Sugar 2.4, Protein 1.8
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