Rich Mushroom and Beef Bone Broth Hot Pot
A Special Mushroom and Beef Bone Broth Hot Pot Featuring White Oyster, Yellow Oyster, and Regular Oyster Mushrooms for a Diverse Texture and Deep Flavor
On a weekend evening, create a hearty mushroom and beef bone broth hot pot using leftover vegetables from the fridge and an assortment of fresh oyster mushrooms. This recipe combines the earthy flavors of three types of oyster mushrooms with a rich, savory broth for a truly satisfying meal.
Main Ingredients
- 1 block White Oyster Mushrooms (approx. 100g)
- 1 block Yellow Oyster Mushrooms (approx. 100g)
- 1 block Regular Oyster Mushrooms (approx. 100g)
- 1/4 Onion, thinly sliced
- 1/4 Zucchini, thinly sliced
- 1/4 Scallion, diagonally sliced
- 500g Packaged Beef Bone Broth (Seolleongtang) with meat
Seasoning & Others
- 0.5 Tbsp Salt (or to taste)
- Pinch of Black Pepper
- Pinch of Sesame Seeds (for garnish)
- 0.5 Tbsp Salt (or to taste)
- Pinch of Black Pepper
- Pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Prepare the three types of oyster mushrooms: white, yellow, and regular. You can keep them in blocks or gently tear them apart along their natural lines for easier eating.
Step 2
Lightly rinse the prepared oyster mushrooms under cool water and pat them dry. If there’s any soil or debris, you can use a soft brush to clean them.
Step 3
Arrange all the prepared oyster mushrooms at the bottom of your hot pot. The variety of mushroom colors will make the dish visually appealing.
Step 4
Add any other vegetables you have in your refrigerator (like onion and zucchini) on top of the mushrooms. Slice the vegetables into pieces that will cook well in the hot pot.
Step 5
Pour the 500g of packaged beef bone broth (which may include meat) into the pot. Be mindful that many store-bought broths are already seasoned, so adjust the salt later accordingly. If there’s meat in the broth packet, add it all for a more substantial hot pot.
Step 6
Place the pot on the stove over medium heat and bring to a boil. Once boiling, continue to simmer for about 5-7 minutes, or until the mushrooms and vegetables are tender. Taste the broth and season with salt as needed. Add a pinch of black pepper to enhance the aroma. Finally, sprinkle some sesame seeds on top for a nutty finish.
