Korean Style Mushroom and Vegetable Hot Pot with Sesame Oil Dipping Sauce

**Prepare the Broth:** If using Kombu and dried shiitake mushrooms, soak them in 6 cups of water for at least 30 minutes (or overnight in the fridge). Remove the Kombu before boiling. Add garlic, ginger, soy sauce, and rice wine to the broth and bring to a simmer.

**Prepare the Dipping Sauce:** In small bowls, combine sesame oil, salt, and pepper. Mix well.

**Arrange the Ingredients:** Arrange the Napa cabbage, enoki mushrooms, shiitake mushrooms, oyster mushrooms, king oyster mushrooms, tofu, spinach, carrots, green onions, and soaked glass noodles on a platter or in bowls. It's nice to arrange them visually.

**Cook the Hot Pot:** Place the pot of broth on a portable burner or induction cooktop in the center of the table. Bring the broth to a simmer.

**Cooking and Serving:** Add the prepared ingredients to the simmering broth, a little at a time, allowing each to cook through before adding more. Once cooked, dip the ingredients into the sesame oil dipping sauce and enjoy immediately.

Continue adding and cooking ingredients as you eat, replenishing the broth as needed with more water if it reduces too much.