Korean Mixed-Mushroom Vegetable Hot Pot (Beoseot Jeongol), 2 Servings

Combine 5 cups water, half a small onion, 85 g radish, one square kelp and clean mushroom trimmings in a saucepan.

Bring to a boil, reduce to medium and simmer about 15 minutes; strain, yielding about 3–4 cups stock. Season with 1 tbsp soup soy sauce, salt and pepper.

Remove tough bases from 340 g mushrooms and slice roughly 6 mm thick; tear oyster mushrooms by hand if easier. Do not slice too thin.

Cut two napa leaves into pieces, slice half a medium onion and one carrot, and clean/chop two scallions and 57 g crown daisy greens.

Arrange napa cabbage, mushrooms, onion, carrot and scallions in a shallow pot; place 1 tsp minced garlic in the center.

Add about 2 cups stock and boil over medium-high for at least the source's 4–5 minutes, continuing until all mushrooms and vegetables are fully cooked and tender.

Add 57 g crown daisy greens, simmer about a minute until wilted, and top up from remaining broth if needed.

Check mushrooms are cooked and divide into two servings. Refrigerate leftovers within two hours; eat within 3–4 days or freeze and reheat to 74°C.