Mushroom assorted pot
Mushroom assorted pot is a clear Korean hot pot that is boiled after adding various mushrooms and vegetables. Combining the light and hearty taste with the unique aroma of mushrooms, it is mainly a delicacy eaten in the cold wind of winter. Since the beginning, mushrooms have been known as a famous medicine that can live forever and are a representative material of medicinal diet. The medical book "Oriental Medicine Treasure" written by Xu Jun also records in detail the efficacy and medicinal value of various mushrooms.
Korean mushroom assorted pot
Recipe Recommendations
- straw mushroom 60g(5个)
- matsutake 120g(3个)
- fresh mushrooms 60g
- beef 150g
- shallots 20g
- water celery 50g
- red pepper 20g(1个)
- clear sauce 18g(1大匙)
- sugar 2g(1/2小匙)
- diced green onion 2.3g(1/2小匙)
- garlic 1.4g(1/4小匙)
- pepper 0.1g
- sesame oil 2g(1/2小匙)
- water 1kg(5杯)
- salt 4g(1小匙)
Steps for Korean mushroom assorted pot
1
Gently wash all mushrooms with water to remove moisture and cut into 5 cm long and wide. Strip about 0.5 cm thick.
2
Dry the beef with a cotton cloth with blood and cut into a length of 5 cm wide. Add the shredded silk about 0.3 cm thick, add the seasoning sauce and stir until fragrant.
3
Shallots. Clean and wash the water celery, and cut it into about 5 cm long. (18g of shallot, 30g of water celery). Cut the red peppers to a length of 4cm wide. Silk about 0.3 cm thick.
4
Arrange the prepared ingredients neatly by color in a saucepan, and pour in water. Cook over high heat for about 4 minutes. When boiling, turn to medium heat and cook for about 10 minutes. Add clear sauce and salt to taste, and cook for a while more.