Spicy Mushroom and Dumpling Hot Pot
Guest-Worthy Dish: A Recipe for Spicy Anchovy Broth Mushroom and Dumpling Hot Pot
Prepare to be amazed by the stunning presentation and delightful flavors of this Mushroom and Dumpling Hot Pot! A colorful medley of assorted mushrooms and refreshing vegetables are artfully arranged in a pot, ready to be simmered in a rich, savory anchovy and kelp broth. Simply prepare the spicy seasoning, and enjoy a bubbling, comforting meal right at your table. It’s perfect for entertaining guests or adding a special touch to any occasion.
Rich and Refreshing Anchovy-Kelp Broth- 1.8L Water
- 1/2 handful Dried Anchovies (for broth, guts removed)
- 1 large stalk White Part of Leek
- 8 pieces Dried Kelp (3cm x 2cm each)
- 1/2 handful Dried Radish (optional, for added freshness)
Abundant Hot Pot Ingredients- 1 pack King Oyster Mushrooms or similar
- 3-4 Shiitake Mushrooms
- 1 pack Enoki Mushrooms
- 1 pack Beech Mushrooms (Shimeji)
- 1 Leek (cut lengthwise)
- 1/2 head Napa Cabbage (cut into bite-sized pieces)
- 5 heads Baby Bok Choy
- 2-3 Red or Green Chili Peppers (adjust to your spice preference)
- 1 bunch Perilla Leaves (Shiso leaves)
- 10-15 Meat Dumplings (your choice)
Spicy Seasoning (Tablespoon Measurement)- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Anchovy Extract (for umami)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper
- 1 pack King Oyster Mushrooms or similar
- 3-4 Shiitake Mushrooms
- 1 pack Enoki Mushrooms
- 1 pack Beech Mushrooms (Shimeji)
- 1 Leek (cut lengthwise)
- 1/2 head Napa Cabbage (cut into bite-sized pieces)
- 5 heads Baby Bok Choy
- 2-3 Red or Green Chili Peppers (adjust to your spice preference)
- 1 bunch Perilla Leaves (Shiso leaves)
- 10-15 Meat Dumplings (your choice)
Spicy Seasoning (Tablespoon Measurement)- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Anchovy Extract (for umami)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper
Cooking Instructions
Step 1
A truly delicious hot pot starts with a flavorful broth! For a clean and refreshing taste, an anchovy broth is recommended. If you prefer a deeper, richer flavor, consider using beef bone broth. Today, we’ll be making an anchovy and kelp broth.
Step 2
In a pot with 1.8 liters of water, add the dried anchovies (with guts removed), the large stalk of leek, dried kelp, and dried radish. Bring to a boil over high heat. Once boiling, reduce the heat to medium and remove the kelp immediately to prevent a bitter taste. Continue to simmer for another 10 minutes. Finally, strain out the anchovies, leek, and radish to create a clear and refreshing broth.
Step 3
In a bowl, combine 2 tablespoons of gochugaru, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce for soup, 1 tablespoon of anchovy extract, 1 tablespoon of minced garlic, 1 tablespoon of gochujang, 2 tablespoons of cooking wine, and a pinch of black pepper. Mix well to create a delicious spicy seasoning. Prepare this in advance so the flavors can meld.
Step 4
Now, let’s prepare the vibrant ingredients for our hot pot! Since it’s a mushroom hot pot, feel free to use any mushrooms you like. For a visually appealing presentation, choose mushrooms with interesting shapes, like king oyster or enoki. The essential vegetables include napa cabbage, leek, and chili peppers. Add baby bok choy and perilla leaves for extra freshness and aroma.
Step 5
Trim the tough ends of the mushrooms and gently wipe away any dirt or debris. Using a damp paper towel is a great way to clean them without washing away their flavor.
Step 6
For shiitake mushrooms, score the caps with a knife for a prettier appearance when cooked. Cut the base of the napa cabbage and baby bok choy to prepare them. Wash the leeks, chili peppers, and perilla leaves thoroughly. (Tip: Perilla leaves have a strong flavor; using too many can overpower the other ingredients. Consider using just one bunch or omitting them if you prefer.)
Step 7
It’s time to artfully arrange the ingredients in the hot pot! The key is to cut the ingredients to match the height of your pot. This ensures a beautifully presented and balanced hot pot.
Step 8
Arrange the ingredients upright along the edges of the hot pot, ensuring they are cut to the height of the pot. Fill the pot densely with the ingredients standing, rather than lying flat. This helps maintain the structure as it cooks.
Step 9
Here’s a little trick: after trimming the base of the baby bok choy, invert it and place it in the center of the pot for a beautiful rose-like garnish. For the perilla leaves, stack several leaves, roll them up tightly, slice them in half, and tuck them into any empty spaces for added color and fragrance.
Step 10
Use any leftover vegetable scraps to line the bottom of the pot. If you’re using bean sprouts, arrange them generously at the base as well. The order of arrangement matters! Start by stacking the meat dumplings in the center, then place the firmer, larger ingredients around them. Finally, fill any remaining gaps with softer ingredients like leeks, chili peppers, and enoki mushrooms. This will create a stable and attractive arrangement.
Step 11
To make your hot pot look even more appealing, try to vary the heights of the ingredients. Instead of having everything at the same level, create some visual interest by arranging them at different heights. This adds a sophisticated touch. 😀
Step 12
Consider these arrangement tips as inspiration, but feel free to unleash your own creativity and artistic flair to design your unique hot pot masterpiece! Enjoy the process.
Step 13
Presenting the hot pot with the simmering pot, flavorful broth, and spicy seasoning all together creates a truly heartwarming and satisfying sight at your dining table. 🙂
Step 14
Now, let’s cook! Start by adding about 2-3 tablespoons of the prepared spicy seasoning to the pot and taste. Adjust the seasoning with salt if needed. Pour in just enough broth to cover about half the height of the ingredients in the pot; adding too much at once can cause overflow as the vegetables release their water. Bring to a simmer uncovered, and add more broth as needed throughout the meal. The densely packed ingredients will wilt down and won’t cause overflow.
Step 15
Once it starts boiling, you can enjoy the ingredients that cook faster, like vegetables and mushrooms, as if you were eating shabu-shabu. Once the dumplings and cabbage are fully cooked and the broth has absorbed their flavors, dive into the hearty goodness. Slurp it up and enjoy!
Step 16
This mushroom and dumpling hot pot is wonderfully adaptable, allowing you to add more ingredients as you eat, making it a satisfying meal for 3-4 people. For the ultimate finish, add some udon noodles or rice to the pot at the end for a truly perfect meal. ♡
