Mushroom Hot Pot: A Rich and Flavorful Delicacy with Seasonal Mushrooms
Experience the peak autumn flavor with this exquisite Mushroom Hot Pot recipe.
While mushrooms are delightful year-round, their flavor truly deepens and their nutrients are at their peak during the autumn season. This Mushroom Hot Pot, brimming with nutritious mushrooms, is as visually appealing as it is delicious, making it a perfect meal for the whole family. Elevate your dining table with this meticulously prepared Mushroom Hot Pot.
Main Ingredients- 3 King Oyster Mushrooms
- 1 pack Enoki Mushrooms (approx. 150g)
- 1 bunch Shiitake Mushrooms (approx. 100g)
- 6 slices Daikon Radish (approx. 5mm thick)
- 1/3 Carrot (approx. 30g)
- 2 leaves Napa Cabbage
- 6 small Brussels Sprouts (optional)
Meatball & Broth Ingredients- 300g Pork Loin (ground)
- 1/3 block Tofu (approx. 100g, water squeezed out)
- 1/3 Onion (approx. 50g, finely minced)
- 1/4 Carrot (approx. 25g, finely minced)
- 1 handful Chives (approx. 20g, finely chopped, optional)
- 2 Korean Green Chilies (seeds removed, finely minced)
- 1 Egg
- 1/2 cup Mozzarella Cheese (approx. 50g, to taste)
- 10 Dried Anchovies (for broth)
- 5 pieces Dried Kelp (small, approx. 5x5cm)
- Onion peels (for broth, as needed)
- 300g Pork Loin (ground)
- 1/3 block Tofu (approx. 100g, water squeezed out)
- 1/3 Onion (approx. 50g, finely minced)
- 1/4 Carrot (approx. 25g, finely minced)
- 1 handful Chives (approx. 20g, finely chopped, optional)
- 2 Korean Green Chilies (seeds removed, finely minced)
- 1 Egg
- 1/2 cup Mozzarella Cheese (approx. 50g, to taste)
- 10 Dried Anchovies (for broth)
- 5 pieces Dried Kelp (small, approx. 5x5cm)
- Onion peels (for broth, as needed)
Cooking Instructions
Step 1
First, let’s prepare the pork meatballs, the heart of this Mushroom Hot Pot. Grind the pork loin finely using a blender or food processor. In a bowl, combine the ground pork with the well-squeezed tofu, finely minced onion and carrot, and chopped chives. Mix until the mixture becomes sticky and well-combined. Add the minced Korean green chilies, egg, and mozzarella cheese, then knead further to form a cohesive dough. Season lightly with salt and pepper to taste.
Step 2
Take spoonfuls of the prepared meat mixture and roll them into small, round meatballs. Aim for bite-sized pieces for easier eating.
Step 3
Now, let’s make the flavorful broth. In a pot, combine water with dried anchovies, kelp, and onion peels for added aroma and depth. Bring to a rolling boil over high heat. Once boiling, remove the kelp after about 5 minutes, and continue to simmer for another 10 minutes to create a rich broth. Strain the broth, discarding the solids.
Step 4
Arrange the prepared vegetables and mushrooms beautifully in your hot pot. Start by placing slices of daikon radish, king oyster mushrooms, carrots, Brussels sprouts, napa cabbage, and enoki mushrooms around the edge of the pot, facing each other. Leave the center empty, and then place the formed pork meatballs in the vacant center space. Feel free to use any mushrooms you like; a generous amount will enhance the flavor.
Step 5
It’s time to make the delicious seasoning paste and place it over the ingredients. In a small bowl, mix together soy sauce for soup, red pepper flakes, minced garlic, plum extract, and cooking wine. Spoon this seasoning paste over the meatballs in the center or distribute it among the ingredients in the pot.
Step 6
Pour the prepared clear broth into the hot pot, ensuring it covers most of the ingredients. Turn the heat to high and bring to a boil. Once boiling, reduce the heat to medium and let it simmer until all ingredients are cooked through and the flavors meld together.
Step 7
Finally, add the shiitake mushrooms and simmer for a short while longer to complete your delicious Mushroom Hot Pot. Shiitake mushrooms cook quickly, so avoid overcooking. This Mushroom Hot Pot, with its refreshing and deep broth, offers the delightful experience of savoring various kinds of mushrooms. Enjoy it with a warm bowl of rice!
