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Korean Hot Pot with Dumplings

Sue | My Korean Kitchen
  • 20 minutes
  • Serves 4

INGREDIENTS

200 g

1 pack enoki mushrooms

2/3 oz

green onions

1 1/3 oz

onion

1 tsp

Garlic

2 tbsp

Korean chili flakes

1

pack Oyster mushrooms

1

Red chili

300 g

Tofu, firm

4 cups

Vegetable stock

1 tsp

Korean fish sauce

1 tbsp

Soy sauce

8

Your choice of dumplings

3

sprinkles Black pepper, ground

1

Sea salt, fine

10 1/2 oz

kimchi

2 tbsp

Rice wine

35 g

Crown daisy leaves ( (edible chrysanthemum), (1.2 ounces), separated from the main stem, (optional) )