AI-generated imageMild Mushroom, Cabbage and Tofu Hot Pot (2)
A mild Korean mushroom jeongol with cabbage, tofu and three types of mushrooms.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Trim mushrooms; slice shiitake, tear oyster mushrooms and divide enoki into small bundles.
- 02
Cut cabbage, onion and carrot into bite-size pieces and tofu into 2-cm slices.
- 03
Heat kelp in the measured water, removing it just before the water boils.
- 04
Arrange the vegetables, tofu and mushrooms in a wide pot, add the broth and bring to a simmer.
- 05
Simmer about 7–10 minutes until all mushrooms and vegetables are tender; stir in soy sauce and garlic.
- 06
Simmer another 1–2 minutes, check seasoning and serve hot with scallion.
Helpful source links
Before you cook
Check soy and wheat labels, cook mushrooms thoroughly and refrigerate leftovers within two hours.
Allergens: 대두, 밀(간장 제품에 따라)
Image & source credits
AI-generated image.
Easy meals, made simple
Simple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Easy Korean Tuna and Tofu Jjageuli (2 Servings)
A home-style Korean simmered dish with tofu, canned tuna, and a spicy, reduced broth. Unlike potato jjageuli, it uses tofu as the main vegetable-based bulk.
