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

A light and flavorful vegan hot pot perfect for a cozy dinner. Filled with a variety of mushrooms and vegetables in a delicate broth, served with a simple yet satisfying sesame oil dipping sauce.

Prep Time

20 minutes

Total Time

50 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.33/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Dinner•Soup

Cuisine:

Asian

Cooking Style:

Quick & Easy

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

5gramsDried Kombu (Kelp)(Optional, adds umami to the broth. Can be substituted with vegetable bouillon.)

£0.50

5gramsDried Shiitake Mushrooms(Optional, adds umami to the broth. Rehydrate before using.)

£0.40

6cupsWater(For the broth.)

2tablespoonsSoy Sauce (Tamari for gluten-free)(Adjust to taste. Use low-sodium.)

£0.15

1tablespoonRice Wine (Mirin or Shaoxing Wine)(Optional, adds sweetness and flavor.)

£0.20

2clovesGarlic(Minced.)

£0.10

1teaspoonGinger(Grated.)

£0.05

0.5mediumNapa Cabbage(Chopped.)

£1.00

1packageEnoki Mushrooms(Trimmed.)

£1.00

8ouncesShiitake Mushrooms(Sliced.)

£0.40

8ouncesOyster Mushrooms(Torn into pieces.)

£2.20

2mediumKing Oyster Mushrooms(Sliced into rounds.)

£2.00

1blockTofu (Firm or Extra Firm)(Drained and cubed.)

£1.80

5ouncesSpinach(Roughly chopped.)

£1.00

2mediumCarrots(Sliced thinly.)

£0.20

3stalksGreen Onions(Chopped.)

£0.50

4tablespoonsSesame Oil (for dipping sauce)

£0.30

0.5teaspoonSalt (for dipping sauce)(Adjust to taste.)

0.3teaspoonBlack Pepper (for dipping sauce)(Freshly ground.)

4ouncesGlass Noodles (Dangmyeon)(Soaked in warm water for 15 minutes, drained.)

£1.50

Total Cost

£13.30

£3.33 per serving

Instructions

1.
**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.
2.
**Prepare the Dipping Sauce:** In small bowls, combine sesame oil, salt, and pepper. Mix well.
3.
**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.
4.
**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.
5.
**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.
6.
Continue adding and cooking ingredients as you eat, replenishing the broth as needed with more water if it reduces too much.

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My Notes

Nutrition Information

Nutrition per serving (550g)

475 kcal / 1987 kJ

Carbs

60g

23% of RDA

Fat

20g

29% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

13 g

14% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Feel free to customize the vegetables and mushrooms based on your preference and what's available.

For a spicier broth, add a pinch of red pepper flakes or a spoonful of gochujang (Korean chili paste).

Don't overcrowd the pot; cook the ingredients in batches to maintain the broth temperature and ensure even cooking.

Leftover broth can be used as a base for soups or stews.

Consider adding other vegan protein sources like seitan or vegan meatballs.

Make sure everyone has their own bowl and chopsticks (or other preferred eating utensil).

Cooking Equipment

Portable burner or induction cooktop

Large pot or hot pot

Small bowls for dipping sauce

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Feel free to customize the vegetables and mushrooms based on your preference and what's available.

For a spicier broth, add a pinch of red pepper flakes or a spoonful of gochujang (Korean chili paste).

Don't overcrowd the pot; cook the ingredients in batches to maintain the broth temperature and ensure even cooking.

Leftover broth can be used as a base for soups or stews.

Consider adding other vegan protein sources like seitan or vegan meatballs.

Make sure everyone has their own bowl and chopsticks (or other preferred eating utensil).

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

Ingredients

Instructions