Korean Mushroom Hot Pot Food

KOREAN MUSHROOM HOT POT

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

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.