This delicious warm hotpot was served with homemade kimchee and a Korean-style spinach salad. This is comfort food! This dish is a must-try for anyone who loves Korean food.

Ingredients

Stock:

Four mushrooms and shiitake

Fresh or dried

1 Spoon Garlic

Freshly chopped

1-inch ginger

Freshly peeled and minced

1/2 Cup cilantro

Finely chop stems and leaves separately

1/2 Bunch of scallions or green spring onions

Chop

1/2 Spoon of Black peppercorns

Whole kernels

1/2 Spoon of chili garlic sauce

Optional

4 Cups Stock

Any broth or water

3 Spoonfuls of soy sauce, tamari

Or to taste

1 Spoon rice vinegar

Or to taste

Hotpot:

1 Block Tofu

Optional: Cut into 1/2-inch cubes

2 Cups mushrooms

Fresh, any type, sliced or chopped

1/2 Bunch spinach

Freshly cleaned

4 Ounces noodles

sweet potato noodles or soba noodles

To serve:

scallions or green spring onions

Slice

hot chili peppers

To order the stock

Combine the garlic, ginger, cilantro stems, and peppercorns in a medium saucepan.

Bring to a boil. Once the water has boiled, add the tofu cubes to the pot. Reduce the heat to low and simmer gently for 10 minutes. Let the tofu sit for half an hour before turning off the heat.

The stock should be strained through a sieve. Once the store has been drained, the tofu and mushrooms can be kept. Cut the mushrooms into pieces and return the tofu and mushrooms to the pot.

Make the hotpot

Bring another large pot of boiling water to boil.

Use sweet potato noodles if you are using them. Add the noodles to the bowl, and let them soak for 10 minutes. Or follow the instructions on the package.

Soba noodles should be cooked according to the instructions on the packet. Drain the noodles and place them in a bowl.

Over medium heat, heat a large pot of heavy or Korean stone.

Bring the mushrooms to a boil in a large pot. Let boil for approximately 4 minutes. Add the spinach to the bank and stir until the leaves become wilted. Add the sweet potato noodles. Turn off the heat.

Season with reserved soy sauce or vinegar. You may need more or less, depending on your taste.

To serve

Serve warm and garnish with scallions, reserved cilantro leaves, and red hot chilis.