Korean Fermented Vegetable Hotpot with Tofu and Mushrooms

Korean · Winter · 90 min · Serves 4 · By Lesapor Test Kitchen

This Korean-inspired hotpot showcases a vegetable-forward approach by combining fermented napa cabbage and daikon radish with fresh mushrooms and tofu. The complex flavors of the rich broth are highlighted by the depth of gochujang and doenjang, making it a perfect dish for winter. Elevate the dish with artisanal gochujang for an added layer of authenticity.

Ingredients

• 500 g napa cabbage, fermented and chopped
• 200 g daikon radish, fermented and sliced
• 250 g firm tofu, cut into cubes
• 150 g shiitake mushrooms, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gochujang
• 2 tablespoons doenjang
• 1 liter vegetable stock
• 2 green onions, sliced
• 2 tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• Flaky sea salt, to taste

Method

1. In a large pot, heat the sesame oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the gochujang and doenjang to the pot, stirring to combine with the onions and garlic.
3. Pour in the vegetable stock and soy sauce, bring to a simmer.
4. Add the fermented napa cabbage and daikon radish, and simmer for 15 minutes to allow the flavors to meld.
5. Add the sliced shiitake mushrooms and tofu cubes. Simmer for an additional 20 minutes, ensuring the tofu is heated through and the mushrooms are tender.
6. Adjust seasoning with sea salt, if necessary, and serve hot, garnished with sliced green onions.